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One Pot Beans and Rice

Inexpensive, endlessly variable, this simple recipe can keep you well fed for as little as $1 a serving.
Print Recipe
Servings: 2
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon oil or butter
  • 1 medium onion chopped (1 cup)
  • 1 to 2 cloves garlic or ½ teaspoon garlic powder
  • 1 cup uncooked long-grain rice
  • 1 can 15 oz beans, drained & rinsed
  • 2 cups broth or water + 1 bouillon cube
  • 1 tablespoon oil or butter
  • Salt pepper to taste

Method
 

  1. Heat oil in the pot over medium heat. Add onion and garlic and cook until softened. Stir in the rice, beans and any seasonings. Add broth/water and bring to a boil. Then, lower the heat to a simmer and cover. Cook for 20 minutes until the rice is tender. Fluff, adjust seasoning.

Notes

Variations:
  • Tex-Mex: Use black beans, add 1 cup frozen corn, 1 teaspoon chili powder, ½ teaspoon cumin. Optional: Top with shredded cheese, salsa and/or hot sauce
  • Mediterranean: Use cannellini or chickpeas, add 1 teaspoon of dried oregano and ½ teaspoon of paprika. Optional: Stir in a handful of spinach and crumbled feta when serving
  • Curry: Use kidney beans or chickpeas, add 1 tablespoon curry powder, ½ cup frozen peas or other vegetables. Optional: stir in a spoonful of yogurt or coconut milk after cooking