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Rice and beans recipe in a skillet topped with tender kidney beans, sliced olives, and glossy green parsley oil.

Rice and Beans Recipe

Rebecca Blumer
Tender long-grain white rice, hearty kidney beans, and fire-roasted tomatoes cook in one skillet with warm spices, finished with briny green olives and a zesty parsley oil.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 350 kcal

Equipment

  • Large skillet with fitted lid

Ingredients
 

Main Dish

  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 tsp. paprika
  • 1 1/4 tsp. kosher salt
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1/2 tsp. black pepper
  • 1/4 tsp. cayenne pepper (optional for added heat)
  • 2 cups long-grain white rice ((such as jasmine or basmati))
  • 1 (14.5-oz.) can fire-roasted diced tomatoes ((sub 1 cup jarred salsa))
  • 2 (15.5-oz.) cans kidney beans, drained and rinsed
  • 3 cups vegetable or chicken broth ((sub water))
  • 1/3 cup sliced green olives

Parsley Oil

  • 3 Tbsp. finely chopped fresh parsley leaves
  • 1/2 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
  • 3 Tbsp. extra-virgin olive oil

Instructions
 

Rice and Beans

  • Warm the olive oil in a large covered skillet over medium heat, then cook the onion for 5 minutes until it softens. The onion should look glossy and tender, with no browned edges yet.
  • Add the garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne, if using, and stir frequently for 2 minutes. The spices should smell fragrant and toasted, and the garlic should remain pale rather than brown.
  • Stir in the rice and cook it for 2 minutes before adding the tomatoes, kidney beans, and broth or water. The grains should develop a slight translucent sheen as they become coated in the seasoned oil.
  • Bring the skillet to a boil, cover tightly, reduce the heat to medium-low, and cook for about 25 minutes without stirring or lifting the lid. A quiet, gentle bubbling under the lid signals steady heat; the dish is ready when the liquid is absorbed and the rice is tender.

Finishing and Garnish

  • While the rice cooks, stir together the parsley, lemon zest, lemon juice, and olive oil in a small bowl. The mixture should look loose and glossy, with parsley evenly suspended in the oil.
  • Finish the cooked rice and beans with the sliced green olives and the parsley oil. The olives add briny pops, while the lemony oil gives the skillet a fresh aroma right before serving.

Notes

Texture tip: Avoid lifting the lid or stirring the skillet after it reaches a boil. Stirring releases starch that makes the rice gummy, while keeping the lid firmly in place ensures even steam absorption.
Storage: Transfer leftover rice and beans into shallow containers and refrigerate once heavy steam subsides. Store the parsley oil separately so its fresh citrus character remains bright when added to reheated portions.
Reheating: Reheat leftovers gently in a covered skillet or loosely covered in the microwave with a splash of broth or water to help the grains steam rather than dry out.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 350kcalCarbohydrates: 69gProtein: 12gFat: 4gSaturated Fat: 1gSodium: 690mgPotassium: 520mgFiber: 8gSugar: 6gVitamin A: 650IUVitamin C: 18mgCalcium: 85mgIron: 4mg
Keyword one-pot rice and beans, rice and beans recipe, skillet rice and beans
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