PilafLatin AmericanEasy

Kidney Bean and Corn Rice

Name: Kidney Bean and Corn Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 1½ cups (300 g) long-grain white rice (such as jasmine or basmati); 3 cups (720 ml) vegetable broth, warm; 2 tablespoons (30 ml) extra-virgin olive oil; 1 whole (200 g) red bell pepper, large, seeded, diced into ½-inch pieces; 1 whole (200 g) yellow bell pepper, large, seeded, diced into ½-inch pieces; 3 cloves (9 g) garlic cloves, minced; 1½ teaspoons (3 g) ground cumin; 1½ cups (370 g) canned kidney beans, drained and rinsed; 1½ cups (225 g) corn kernels, fresh or frozen; ¾ teaspoon (4 g) sea salt; to taste freshly ground black pepper; 2 tablespoons (30 ml) fresh lime juice (optional); ¼ cup (10 g) fresh cilantro, leaves and tender stems, chopped (optional)

From the MyKitchenBank Kitchen

A colorful Latin American pilaf featuring tender long-grain rice simmered with kidney beans, sweet corn, and bell peppers, seasoned with warm cumin and garlic. This one-pot vegetarian dish is vibrant, satisfying, and pairs beautifully with fresh lime and cilantro.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 servings (about 5 cups)

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Ingredients

4 servings

1½ cups (300 g) long-grain white rice (such as jasmine or basmati)
3 cups (720 ml) vegetable broth, warm
2 tablespoons (30 ml) extra-virgin olive oil
1 whole (200 g) red bell pepper, large, seeded, diced into ½-inch pieces
1 whole (200 g) yellow bell pepper, large, seeded, diced into ½-inch pieces
3 cloves (9 g) garlic cloves, minced
1½ teaspoons (3 g) ground cumin
1½ cups (370 g) canned kidney beans, drained and rinsed
1½ cups (225 g) corn kernels, fresh or frozen
¾ teaspoon (4 g) sea salt
to taste freshly ground black pepper
2 tablespoons (30 ml) fresh lime juice (optional)
¼ cup (10 g) fresh cilantro, leaves and tender stems, chopped (optional)

Equipment (5)

Large heavy-bottomed pot or Dutch oven (at least 3-quart / 3 L)
Wooden spoon or rice paddle
Measuring cups and spoons
Cutting board and sharp knife
Fork (for fluffing rice)

Steps

Before you start

Measure out all ingredients before you begin cooking.
Use vegetable broth or water that is warm (not cold), as it helps the rice cook evenly.
If using canned beans, drain and rinse them thoroughly to remove excess sodium.

1
Toast and sauté aromatics
- Heat olive oil in a large heavy-bottomed pot over medium heat for 1 minute.
- Add minced garlic and ground cumin, stirring constantly for about 30 seconds until fragrant.
- Be careful not to burn the cumin—it should smell warm and toasty, not acrid.
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Ready when: Garlic is fragrant and just beginning to turn light golden; cumin is deeply aromatic.
Tip: Toast the spices before adding the rice to deepen their flavor and prevent them from tasting raw.
2
Cook peppers
- Add the diced red and yellow bell peppers to the pot.
- Stir and cook for 3 to 4 minutes, stirring occasionally, until the peppers soften slightly and release some of their moisture.
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Ready when: Peppers are slightly softened with the edges beginning to caramelize lightly.
3
Add rice and toast
- Stir in the uncooked long-grain rice, coating it evenly with the oil and aromatics.
- Toast the rice for 2 minutes, stirring frequently, until it becomes slightly translucent at the edges and smells nutty.
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Ready when: Rice grains have a slight sheen, edges appear translucent, and there is a toasty aroma.
Tip: Toasting the rice prevents it from becoming mushy and gives the pilaf a more complex flavor.
4
Add liquid and beans
- Pour the warm vegetable broth into the pot and add the drained kidney beans.
- Stir well to combine, scraping up any browned bits from the bottom of the pot.
- The liquid should come about ½ inch above the rice.
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Ready when: Liquid and beans are well mixed with the rice; no dry pockets remain.
Tip: Use warm broth so the rice cooks evenly—cold broth will lower the temperature and extend cooking time.
5
Bring to a simmer
- Increase the heat to medium-high and bring the mixture to a boil.
- Once you see rolling bubbles breaking the surface, reduce the heat to medium-low (just enough to maintain a gentle simmer).
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Ready when: Mixture comes to a boil, then is reduced to a gentle simmer with occasional bubbles breaking the surface.
6
Cook covered (first part)
- Cover the pot with a tight-fitting lid and simmer on medium-low heat for 12 to 15 minutes.
- Do not stir.
- The rice should absorb most of the liquid and become tender.
- You should hear the occasional gentle bubble, but not vigorous simmering.
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Ready when: Liquid is mostly absorbed; rice grains are nearly tender when tested.
Tip: Resist the urge to lift the lid and stir—steam is cooking the rice, and lifting the lid releases heat and lengthens cooking time.
7
Add corn and finish cooking
- Remove the lid and stir in the corn kernels.
- If the mixture looks quite dry, add 2 to 3 tablespoons (30–45 ml) of warm water.
- Re-cover the pot and simmer for 3 to 4 minutes until the corn is heated through and the rice is completely tender and no longer al dente.
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Ready when: Corn is heated through; rice grains are soft and break easily when pressed; very little to no free liquid remains.
Tip: Adding the corn in the final minutes keeps it from becoming mushy and preserves its sweet flavor.
8
Season and rest
- Remove the pot from heat.
- Season the pilaf with sea salt and freshly ground black pepper to taste.
- Stir gently to combine.
- Cover and let rest for 5 to 10 minutes—this allows the rice to fully absorb any remaining liquid and firm up slightly, making it easier to fluff.
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Ready when: Pilaf is hot throughout; grains are distinct and not clumped together.
Tip: Resting the rice pilaf is just as important as cooking it—it prevents the grains from breaking apart when served.
9
Fluff and finish
- Fluff the pilaf gently with a fork, breaking up any clumps.
- If using, drizzle with fresh lime juice and fold in the chopped cilantro.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot.
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Ready when: Grains are fluffy and separate; cilantro is evenly distributed (if using).
Tip: Fluff gently from the bottom of the pot upward to avoid mashing the rice and beans.

Good to know

Tips

For a spicier pilaf, add ¼ to ½ teaspoon of cayenne pepper or 1 sliced jalapeño when cooking the aromatics.
This pilaf pairs beautifully with black beans on the side, fresh lime wedges, avocado slices, and a dollop of plain yogurt or sour cream.
If your rice begins to stick to the bottom before it is fully tender, add 2 to 3 tablespoons (30–45 ml) of warm water immediately and cover again.
For a smokier, deeper flavor, toast the cumin seeds in a dry pan for 1 minute, then grind them just before adding to the pot.

Make ahead

You can prepare the peppers and measure out the dry ingredients up to 1 day ahead. Store the prepped peppers in an airtight container in the refrigerator. The cooked pilaf can be made up to 2 hours ahead and kept covered at room temperature; reheat gently on the stovetop over medium-low heat with a splash of water if needed, stirring occasionally.

Storage & reheating

Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 3 days in an airtight container; reheat on the stovetop over medium-low heat, adding 1–2 tablespoons water per cup of pilaf, stirring occasionally until heated through (about 3–5 minutes). Freezer: not recommended, as the rice texture may become mushy when thawed.

Substitutions

long-grain white rice (such as jasmine or basmati) → Jasmine or basmati rice work beautifully; brown rice will require an additional 5–10 minutes of cooking and slightly more broth (add another ¼ cup / 60 ml).. Long-grain white rice cooks quickly and stays fluffy; brown rice adds more fiber and texture but takes longer.
canned kidney beans, drained and rinsed → Black beans, pinto beans, or chickpeas are all delicious substitutes in equal amounts.. Choose your favorite variety; all will add protein and heartiness to the pilaf.
corn kernels, fresh or frozen → Diced zucchini (about 1 cup / 150 g), green peas, or diced tomatoes (fresh or canned, drained) can replace the corn.. If using canned diced tomatoes, drain them well and reduce the added liquid accordingly.
vegetable broth → Chicken broth or water with 1 teaspoon of vegetable bouillon powder mixed in can replace the vegetable broth.. Water alone will work but may produce a milder flavor; bouillon adds depth.