Budget Kidney Bean and Cumin Brown Rice

Name: Budget Kidney Bean and Cumin Brown Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon (15 ml) olive oil; 1 whole (150 g) medium yellow onion, diced; 1½ teaspoon (4 g) ground cumin; 1½ cup (285 g) long-grain brown rice; 3 cup (720 ml) low-sodium vegetable broth; 1 can (15 oz) (425 g) canned kidney beans, drained and rinsed, drained and rinsed; ½ teaspoon (3 g) kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A wholesome one-pan rice and bean pilaf built on warm cumin and sautéed onion. Canned kidney beans add protein and earthiness while brown rice provides nutty flavor and fiber. Ready in under 45 minutes and uses pantry staples for an affordable, satisfying side dish.

Prep: 10 min
Cook: 35 min
Wait: 5 min
Total: 50 min
Makes: 6 servings (about 1 cup each)

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Steps

Before you start

Measure all ingredients before you begin
Drain and rinse the canned kidney beans thoroughly to remove excess sodium
Use a heavy-bottomed pot with a tight-fitting lid to trap steam

1
Sauté onion and bloat cumin
- Heat 1 tablespoon olive oil in a large 3-quart pot over medium heat.
- Add the diced onion and cook, stirring occasionally, for 3 to 4 minutes until softened and just beginning to turn golden at the edges.
- Stir in the ground cumin and cook for another 30 seconds, until fragrant but not burned.
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Ready when: Onion is translucent and cumin smells toasted but not dark
Tip: Toast the cumin briefly to deepen its flavor, but don't let it brown or it will taste bitter
2
Add rice and broth
- Pour in the 1.5 cups uncooked brown rice and stir constantly for 1 minute, coating the rice with the oil and spices.
- Add the 3 cups vegetable broth and stir once to combine.
- Increase heat to medium-high and bring to a boil, stirring occasionally, about 2 to 3 minutes.
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Ready when: Liquid reaches a rolling boil
Tip: Stirring the rice in the hot oil before adding liquid helps prevent clumping
3
Add beans and cover
- Stir in the drained kidney beans, 0.5 teaspoon salt, and a grind of black pepper.
- Reduce heat to low, cover the pot tightly with the lid, and simmer without lifting the lid for 30 to 32 minutes.
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Tip: Resist the urge to peek under the lid—steam escapes and cooking time increases
4
Rest and fluff
- Remove from heat and let the pot sit, covered, for 5 minutes.
- Lift the lid and fluff the rice gently with a fork, breaking up any clumps.
- Check the seasoning and adjust salt and pepper if needed.
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Ready when: Rice grains are tender and fluffy, liquid is fully absorbed
Tip: Fluffing with a fork keeps the rice light instead of dense and mushy

Good to know

Tips

This is a naturally vegan and gluten-free dish—perfect for mixed dietary needs
Make it spicier by adding a pinch of cayenne pepper or a diced jalapeño when you sauté the onion
Stir in diced bell peppers, diced tomatoes, or corn during the simmering step for added vegetables and color
Serve alongside a fresh salad, roasted vegetables, or top with a fried egg for extra protein

Make ahead

Prepare the pilaf up to 2 days ahead. Cool completely, transfer to an airtight container, and refrigerate. Reheat gently on the stovetop over medium-low heat with a splash of water or broth, stirring occasionally, until warmed through (about 5 minutes).

Storage & reheating

Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding water or broth as needed.

Substitutions

long-grain brown rice → Long-grain white rice. Reduces cook time to about 18 to 20 minutes. The pilaf will be lighter in color and texture but equally delicious.
canned kidney beans, drained and rinsed → Black beans or pinto beans. Use the same quantity. Black beans have an earthier taste; pinto beans are slightly sweeter.
low-sodium vegetable broth → Chicken broth or water. Chicken broth adds savory depth; plain water works but will taste less flavorful. Adjust salt accordingly.
ground cumin → Ground coriander or dried oregano. Coriander is warm and slightly citrusy; oregano adds Mediterranean notes. Use the same quantity.