One-pot bean and rice for easy weeknight cooking
A one-pot bean and rice dish is economical and comforting. Rely on pantry staples—rice, canned or cooked beans, aromatics, and stock—to create a flavorful, low-effort meal.
Basic technique:
- Sauté onion, garlic, and diced peppers in oil until soft.
- Add rice (long-grain, jasmine, or basmati) and toast briefly for nutty flavor.
- Stir in spices (cumin, paprika, oregano), then add a can of drained beans and two parts liquid to one part rice (adjust water/broth according to rice type).
- Simmer covered on low until rice is tender, about 15–20 minutes, then fluff and rest off heat.
Variations and add-ins:
- Mexican-style: add tomatoes, corn, and cilantro; finish with lime.
- Mediterranean: use white beans, olives, diced tomatoes, and lemon zest.
- Cajun: add smoked sausage or smoked paprika and finish with green onions.
Finishing tips:
- Stir in greens (spinach or kale) at the end to wilt.
- Add cheese or a dollop of yogurt for creaminess.
This all-in-one method minimizes cleanup and is easy to scale. Use leftover rice or beans if you have them and tweak seasonings to suit your pantry.