Beans and Rice: Simple Deliciousness

Sometimes the simplest dinners taste the very best.

This is an inexpensive recipe that I make frequently, modify constantly and absolutely adore.  A perfect after work recipe,  it’s healthy and quick to make from whole foods, and can be easily modified to your taste and availability of ingredients.  Leftovers are yummy–it’s a filling meal that travels well to the office for a tasty leftover lunch.   My husband loves it and so do I.


  • 2 tablespoons olive oil
  • 1 large onion
  • 3 cloves garlic, smashed and chopped
  • 1-½ teaspoons ground cumin
  • 1 tablespoon fresh chopped oregano
  • 2- 3 tablespoons fresh chopped cilantro
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons sriracha or other hot sauce
  • 1 poblano pepper, chopped
  • 2-3 cups of black or red beans
  • 2 large tomatoes, chopped
  • ½ cup water
  • 3 cups prepared brown basmati rice
  • ½ cup monterey jack or other cheese
  • Avocado, guacamole and/or salsa to garnish

Preheat oven to 350 degrees

Saute onion with garlic in oil until soft.  Add cumin, oregano, cilantro, salt, pepper and hot sauce.  Stir to combine.  Add tomatoes, poblano, water and beans and saute for 15 minutes to allow peppers to soften and flavors to combine.  Add rice and stir to combine.  Spray 2 quart casserole with nonstick spray, then add beans and rice. Sprinkle cheese on top.  Bake uncovered for 30 minutes.

I usually serve this with some guacamole and/or salsa.  Sometimes I add sliced tomatoes and shredded lettuce.  Today we put some salsa on it and served it with a side of baby kale from the garden and some cottage cheese with just a hint of balsamic vinaigrette.

It’s a complete meal that is as good as any meal with meat that I’ve ever had.





  1. Joy | 7th Mar 16

    You taught me how to make this a looooooong time ago… And I always think about you when I make it now! <3

    • Stella | 7th Mar 16

      I’m glad you are making it! Any other recipes you’d like to see on the blog?

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