Pantry Savvy
The Easiest Rice and Beans

one-pot

The Easiest Rice and Beans

An adaptable, one-pot rice and beans recipe enhanced with quick-pickled jalapeños for heat and brightness.

Prep

10 min

Cook

20 min

Total

30 min

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Ingredients

Serves6

The Easiest Rice and Beans

  • 3 count Jalapeños (1 thinly sliced, 1 finely diced, seeded if preferred)
  • 1.5 count Lime (halved)
  • 2.25 tsp Kosher salt (plus more to taste)
  • 1.5 pinch Sugar (or drizzle of honey/agave)
  • 3 tbsp Extra-virgin olive oil
  • 1.5 large Red Onion (chopped)
  • 1.5 bunch fresh cilantro (leaves and stems separated, finely chopped)
  • 1.5 pinch Black Pepper (to taste)
  • 6 count Garlic cloves (minced or finely grated)
  • 1.5 tbsp Tomato Paste
  • 3 tsp Chili Powder
  • 1.5 tsp Ground Cumin (or coriander)
  • 1.5 tsp dried oregano
  • 3 cup vegetable stock (or water)
  • 46.5 oz Black Beans (drained and rinsed)
  • 1.5 cup long-grain white rice
  • 1.5 to taste hot sauce (optional for serving)
Servings: 6−+
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Cooking Instructions

  1. 1

    Pickle the Jalapeños

    Place the sliced jalapeño in a small bowl and squeeze in enough lime juice to cover it. Add a pinch each of salt and sugar. Let sit at room temperature while you make the rice. (Pickle ahead 3-5 days for deeper flavor.)
    Tip: Use pickling liquid as a zesty drizzle for garnish.
  2. 2

    Start the Aromatics

    In a Dutch oven, heat oil over medium-high. Add onion, diced jalapeño, cilantro stems, salt, and pepper. Sauté until tender (3–4 min). Add garlic, tomato paste, chili powder, cumin, and oregano. Cook until fragrant (1–2 min).
    Cleanup: Scrape any browning for easy cleanup.
  3. 3

    Add the Rice and Beans

    Stir in stock, beans, rice, and 1½ tsp salt. Cover, reduce heat, and simmer for 16–18 min until rice is tender.
    Tip: Sub ½ cup stock with salsa for tangy brightness.
  4. 4

    Rest and Fluff

    Remove from heat, wrap a clean towel around the lid, and let sit for 5 min. Fluff rice with a fork. Stir in chopped cilantro leaves. Adjust salt if needed.
    Cleanup: Use towel to wipe condensation.
  5. 5

    Serve

    Top bowls of rice and beans with pickled jalapeños, pickling liquid, and hot sauce, if desired.

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The Easiest Rice and Beans

With Quick Pickled Jalapeños

Prep: 10 min · Cook: 20 min · Total: 30 min · Servings: 6

Ingredients

The Easiest Rice and Beans

  • 3 count Jalapeños (1 thinly sliced, 1 finely diced, seeded if preferred)
  • 1.5 count Lime (halved)
  • 2.25 tsp Kosher salt (plus more to taste)
  • 1.5 pinch Sugar (or drizzle of honey/agave)
  • 3 tbsp Extra-virgin olive oil
  • 1.5 large Red Onion (chopped)
  • 1.5 bunch fresh cilantro (leaves and stems separated, finely chopped)
  • 1.5 pinch Black Pepper (to taste)
  • 6 count Garlic cloves (minced or finely grated)
  • 1.5 tbsp Tomato Paste
  • 3 tsp Chili Powder
  • 1.5 tsp Ground Cumin (or coriander)
  • 1.5 tsp dried oregano
  • 3 cup vegetable stock (or water)
  • 46.5 oz Black Beans (drained and rinsed)
  • 1.5 cup long-grain white rice
  • 1.5 to taste hot sauce (optional for serving)

Instructions

  1. Pickle the Jalapeños — Place the sliced jalapeño in a small bowl and squeeze in enough lime juice to cover it. Add a pinch each of salt and sugar. Let sit at room temperature while you make the rice. (Pickle ahead 3-5 days for deeper flavor.)
  2. Start the Aromatics — In a Dutch oven, heat oil over medium-high. Add onion, diced jalapeño, cilantro stems, salt, and pepper. Sauté until tender (3–4 min). Add garlic, tomato paste, chili powder, cumin, and oregano. Cook until fragrant (1–2 min).
  3. Add the Rice and Beans — Stir in stock, beans, rice, and 1½ tsp salt. Cover, reduce heat, and simmer for 16–18 min until rice is tender.
  4. Rest and Fluff — Remove from heat, wrap a clean towel around the lid, and let sit for 5 min. Fluff rice with a fork. Stir in chopped cilantro leaves. Adjust salt if needed.
  5. Serve — Top bowls of rice and beans with pickled jalapeños, pickling liquid, and hot sauce, if desired.