March 15, 2020

RECIPE: Super Hearty Beans and Rice

When Jerry and I went to the store to get some groceries, it was clear that people had been picking up all the non-perishables. I always make sure to keep these ingredients on hand because if nothing else, I know I can make this dish--something my whole family loves!

This is one of my very favorite dishes when I just want to EAT and feel full. It's meatless, it takes less than 25 minutes to make, and it's very healthy and filling. It's perfect for days when you don't really feel like cooking but you feel like you should make something anyways. And it tastes delicious!

Here is a printer-friendly version!

Super Hearty Beans and Rice


1 cup long grain white rice
2 tsp olive oil
1 large onion, chopped
1 (15 oz) can red beans, drained and rinsed
1 (15 oz) can black beans (do not drain)
1 (15 oz) can petite diced tomatoes or crushed tomatoes
1/4 tsp garlic powder (or one clove garlic, minced)
1 cup frozen yellow corn
1-1/2 tsp chili powder
1/2 tsp cumin
Toppings: shredded cheddar cheese, sour cream, guacamole, onions, etc.


Cook the rice according to package directions.

While the rice is cooking, heat a large skillet over med-high heat and add 2 tsp. oil. Add the onion and cook until the onion is soft, but not brown. Add the red beans, drained and rinsed, to the skillet. Then add the black beans, with the liquid, to the skillet.

Add the tomatoes with their juice, the garlic powder, corn, chili powder, and cumin. Stir to combine well. Bring just to a boil, then reduce the heat to low and simmer about two minutes.

When the rice is done cooking, stir the rice into the bean mixture. Add desired toppings. Makes 6 servings.

Nutrition info does not include toppings...


  1. Thanks for this recipe. If I can find the ingredients at the store today, this will be diner. Looks delicious!

  2. I'm going to make this tonight!! Seems like it'll keep great as leftovers, so we'll have lunch for a couple of days too.

  3. we love this too! in the summer i add fresh chopped tomatoe, jalapeno, and chives on top


I used to publish ALL comments (even the mean ones) but I recently chose not to publish those. I always welcome constructive comments/criticism, but there is no need for unnecessary rudeness/hate. But please--I love reading what you have to say! (This comment form is super finicky, so I apologize if you're unable to comment)

Featured Posts

Blog Archive