Rice BowlsLatin AmericanEasy

Bean and Tomato Red Rice

Name: Bean and Tomato Red Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 2 tablespoons (30 ml) olive oil; 1½ cups (300 g) long-grain white rice, uncooked; 1 medium (150 g) yellow onion, finely diced; 3 cloves (15 g) garlic cloves, minced; 1 can (15 oz) (425 ml) tomato sauce (not tomato paste); 1 can (15 oz) (425 ml) canned kidney beans, drained and rinsed, drained and rinsed; 2½ cups (590 ml) low-sodium chicken broth; 1 teaspoon (2 g) ground cumin; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh cilantro, chopped (optional garnish), chopped (optional); ½ lime (65 g) lime, cut into wedges for serving (optional)

From the MyKitchenBank Kitchen

A vibrant one-pot stovetop rice dish where long-grain white rice is toasted and then simmered with tomato sauce, kidney beans, and aromatic vegetables. Warm spices—cumin and a touch of garlic—build flavor while the rice absorbs the tomato-infused broth. This is a straightforward, family-friendly side that's hearty enough to serve as a light main course alongside grilled chicken or fish.

Prep: 10 min
Cook: 25 min
Wait: 10 min
Total: 45 min
Makes: 4 servings (about 3½ cups)

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Steps

Before you start

Measure all ingredients before starting—rice cooks quickly once liquid is added
Have broth measured and ready so you can pour it in at the right moment
Use a heavy-bottomed pot or large skillet with a tight-fitting lid to ensure even cooking

1
Toast the rice
- Heat the olive oil in a large skillet or Dutch oven (10 to 12-inch / 25 to 30 cm) over medium-high heat.
- Once shimmering, add the uncooked rice and stir constantly for 2 to 3 minutes until it turns light golden and becomes slightly fragrant.
- Do not rush this step—toasting the rice separately builds flavor and helps prevent clumping.
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Ready when: Rice is light golden and fragrant
Tip: Keep stirring so the rice toasts evenly without burning. If your rice browns too darkly, the finished dish will have a bitter taste.
2
Sauté onion and garlic
- Add the diced onion to the toasted rice and cook for 2 minutes, stirring often, until the onion begins to soften.
- Then add the minced garlic and cook for another 30 seconds to 1 minute until fragrant.
- The aromatics should still be mostly opaque, not browned.
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Ready when: Onion is softened and garlic is fragrant
Tip: Don't let the garlic burn; it will taste bitter. If the pan looks very dry, the heat may be too high—lower it to medium if needed.
3
Add tomato sauce and cumin
- Pour in the tomato sauce (15 oz / 425 ml) and sprinkle in the ground cumin.
- Stir well to combine, coating all the rice grains.
- Let the mixture cook, stirring frequently, for 2 to 3 minutes.
- This blooms the cumin and allows the tomato to coat the rice.
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Ready when: Tomato sauce is thoroughly mixed with rice and rice is slightly darkened
Tip: Stir regularly so the rice doesn't stick to the bottom. The mixture should look thick and pasty at this point.
4
Pour in broth
- Add the chicken broth (2½ cups / 590 ml) and the drained kidney beans.
- Stir once to combine, then bring to a boil over medium-high heat.
- Taste and season with salt and pepper to your liking—remember that the broth is already salted, so add conservatively at first.
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Ready when: Liquid is bubbling and comes to a boil
Tip: Stir once but don't stir frequently from this point on—constant stirring will make the rice starchy and gummy.
5
Reduce heat and simmer covered
- Once boiling, reduce the heat to low.
- Cover the skillet with a lid (the lid is essential—it traps steam and cooks the rice evenly).
- Simmer for 18 to 20 minutes without lifting the lid or stirring.
- Resist the urge to peek; opening the lid releases steam and slows cooking.
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Ready when: All liquid is absorbed and rice is tender but still holds its shape
Tip: If you smell burnt rice or see steam escaping rapidly, your heat is too high—lower it further. A gentle simmer is all you need.
6
Rest and fluff
- Remove the pan from the heat and let it rest, covered, for 5 to 10 minutes.
- This allows the rice to finish setting and any remaining moisture to redistribute.
- Then remove the lid and fluff the rice gently with a fork, breaking up any clumps.
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Ready when: Rice is light, fluffy, and grains are separate
Tip: Resting is crucial—it prevents the bottom layer from sticking and gives the rice a better texture.
7
Serve
- Transfer the rice to a serving bowl or plate.
- Garnish with fresh cilantro and lime wedges if desired.
- Serve warm alongside your favorite protein, or eat it as a hearty vegetarian main.
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Tip: A squeeze of fresh lime juice brightens the tomato and cumin flavors just before eating.

Good to know

Tips

Toast the rice first—it's the foundation of good red rice. Untoasted rice can turn mushy.
Don't stir once you've added the broth. Constant stirring releases starch and makes the rice gummy instead of fluffy.
If your rice is still a bit firm at 18 minutes but you see little liquid left, cover and let it sit off heat for another 2 to 3 minutes rather than adding more liquid.
Leftover rice makes excellent fried rice: reheat it in a hot skillet with a little oil, add eggs, vegetables, and soy sauce to taste.

Make ahead

You can cook this dish up to 2 days ahead. Store it in an airtight container in the refrigerator. Reheat gently in a skillet over medium-low heat with a splash of broth or water, stirring occasionally, until warmed through (about 5 minutes). You can also reheat individual portions in the microwave covered with a damp paper towel.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months in a freezer bag or airtight container. Thaw overnight in the refrigerator and reheat as directed above.

Substitutions

canned kidney beans, drained and rinsed → black beans, pinto beans, or chickpeas. Any canned bean works here. Use 1 can (15 oz / 425 ml), drained and rinsed. Black beans pair especially well with cumin.
low-sodium chicken broth → vegetable broth or water. Vegetable broth keeps the dish vegetarian; water will work but will be less flavorful. You can also use a 1:1 blend of tomato juice and broth for extra tomato flavor.
tomato sauce (not tomato paste) → 2 cups (480 ml) diced canned tomatoes (with juices) blended smooth. This works well but may need a bit more simmering time (up to 22 minutes) since it's slightly more liquid. Or crush the tomatoes by hand before adding.
ground cumin → 1 teaspoon smoked paprika or a pinch each of dried oregano and chili powder. Smoked paprika adds a different but delicious warmth. Oregano and chili powder shift the flavor toward a more Tex-Mex profile.