Simple Side: Beans & Rice

The perfect complement to any meal. Soft, tender rice cooked in a flavorful broth. This could not be faster or more simple to prepare!

Simple Side: Beans & Rice

If I had to pick 3 foods to eat for the rest of my life, for sure and without a doubt, beans & rice would be my top two. As for the third, it’s a toss-up between several different things, but right now I would say some diet dr. pepper 🙂 I know beans & rice is not the most glamorous dish, but they’re so good. They’re the perfect side to any Mexican food meal. Growing up my favorite dinner was when my mom made tostadas and spanish rice. I remember she would always make spanish rice using the boxed rice-a-roni mix. I loved it. This beans & rice recipe is now something that I make all the time. It’s the perfect side to enchiladas, tacos, or use it for a filling in burritos, use it in nachos, salads, or rice bowls. The possibilities are endless. I made this rice to go with our favorite honey lime chicken taquitos.

Beans & Rice


  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, crushed or minced
  • 1 cup white rice
  • 2 cups chicken broth (or water + bouillon)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 1 can (15 oz) black beans, drained and rinsed


  1. Heat olive oil in saucepan over medium-high heat. Add in onion and cook for 3 minutes, or until they begin to get soft.
  2. Add in garlic and cook an additional 1 minute. Not any longer or else the garlic will burn.
  3. Add the rice and cook for 2 minutes. Stirring occasionally so the rice does not burn. We just want to give the rice a light toast.
  4. Pour in chicken broth, salt, and cumin. Stir together and bring to a boil. Cover with a lid and turn the heat down to low. Simmer for 20 minutes.
  5. Remove from heat, fluff with a fork and add in the black beans (drained & rinsed). Let sit for 5 minutes with the lid tilted.


I prefer to use Jasmine rice for this recipe. But regular long-grain white rice will work also. I only prefer Jasmine rice because it makes for drier & fluffier rice, which we are a fan of.

Remember to allow time to let the rice sit. It gets better as it sits and gets tender and fluffy.

♥ Jessica

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  1. Katie Black says

    Yum! I”m going to have to try this. Maggie hates almost any Mexican food, she says it’s too “saucy” but she always eats the rice I make with it. Thanks for posting, loving your blog Jessie!

    • Together As Family says

      Thanks Katie! I am loving that I am finally doing it 🙂 Carson is the opposite, he loves the sauce part but hates the rice & beans!I hope this turns out good for you. Let me know. I love eating the leftovers of this for lunch the next day.


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