one-pot rice and beans

beans and rice with chopped cilantro in stainless steel skillet

One-pot rice and beans, with just 5 ingredients are so simply delicious, it’s no mystery why this uncomplicated recipe is a family favorite. Grab a pan and our secret ingredient, cumin seeds, and get ready to eat in 30.


  • 1 tsp. cumin seeds
  • 1 medium yellow onion, chopped
  • 1 cup of rice (I used brown basmati)
  • 1 ½ cups cooked black or pinto beans, rinsed and drained (1-15 oz. or 400 gm. can)
  • 2 cups of vegetable broth (or 2 cups water and 1 veggie stock cube)


Note: Be sure to use a large skillet or saucepan that you can cover tightly.

  1. Heat your pan to medium and then add the cumin seeds. Toast the seeds for 1 minute until they start to get fragrant.
  2. Add the diced onion and allow it to sauté for about 3 minutes so it softens and releases its natural sugars.
  3. Add the rinsed rice and toss it a moment to mix in the onions and spices. Then add the broth and stir. Add the beans.
  4. Cover the pot and be sure to adjust the heat so that the rice simmers and doesn’t boil over. Cook until the liquid is absorbed (about 20 minutes).
  5. Season with salt and pepper and serve with lime juice, chopped cilantro, or salsa.


  • Cooking time is based on brown basmati rice. Depending on the type you use, the time could vary.
  • We found rice and beans easiest to heat in a basket steamer or in the microwave.

Keywords: one-pot rice and beans

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