Red Rice with Beans

Name: Red Rice with Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 tablespoons (30 ml) olive oil; 1 whole yellow onion, medium, finely diced; 3 cloves (9 g) garlic cloves, minced; 1½ cups (300 g) long-grain white rice, rinsed under cold water and drained; ¾ cup (180 ml) canned tomato sauce (no added sugar); 1 can (15 oz) (425 g) canned red kidney beans, drained and rinsed; 2¼ cups (540 ml) low-sodium chicken or vegetable broth; ½ teaspoon (3 g) kosher salt; to taste freshly ground black pepper; ¾ teaspoon (1½ g) ground cumin; ½ teaspoon (1 g) smoked paprika; 3 tablespoons (8 g) fresh cilantro, leaves, finely chopped (optional)

From the MyKitchenBank Kitchen

A vibrant Caribbean-inspired rice pilaf where long-grain rice simmers in a savory tomato broth with tender kidney beans, aromatic onions, and garlic. The result is fluffy, richly colored rice with pockets of earthy beans in every bite—a hearty side dish or light main course.

Prep: 10 min
Cook: 20 min
Wait: 10 min
Total: 40 min
Makes: 4 servings (about 3½ cups)

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Steps

Before you start

Drain and rinse canned beans if using; no need to soak dried beans beforehand if using canned.
Measure all ingredients before you start cooking so you can work quickly.
Have a lid ready for your pot.

1
Heat oil and sauté aromatics
- Place a large saucepan over medium heat and add the olive oil.
- Once shimmering, add the diced onion and cook for 3–4 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic and cook for 30 seconds more, until fragrant.
- Do not let the garlic burn.
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Ready when: Onion is soft and translucent; garlic is fragrant
Tip: Minced garlic burns easily, so add it at the very end and stir constantly.
2
Toast rice in oil
- Add the rinsed and drained rice to the pot and stir constantly for 1–2 minutes.
- The rice will dry slightly and coat with oil, and you may hear a faint crackling sound.
- This step toasts the rice and gives it a subtle nutty flavor.
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Ready when: Rice grains are coated in oil and smell slightly nutty
Tip: Toasting the rice prevents it from becoming mushy and enhances its flavor.
3
Add tomato sauce and spices
- Pour in the tomato sauce and stir for about 30 seconds to coat the rice evenly.
- Then add the cumin and smoked paprika, stirring to combine and cook out the raw spice flavor for another 30 seconds.
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Ready when: Spices are fragrant and evenly distributed
Tip: Cooking the spices briefly in the oil releases their flavor and prevents a raw taste in the finished rice.
4
Add broth and beans
- Pour in the broth and add the drained kidney beans.
- Stir well to combine all ingredients and ensure the rice is not clumped.
- Bring the mixture to a boil over medium-high heat, which should take about 2–3 minutes.
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Ready when: Liquid is boiling; you see rolling bubbles across the surface
Tip: Stir well to prevent the rice from settling to the bottom and sticking.
5
Season and reduce heat
- Once boiling, add the salt and a few grinds of black pepper.
- Stir once to distribute the seasoning.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and maintain a gentle simmer.
- Do not stir.
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Ready when: Rice is tender and liquid is completely absorbed
Tip: Resist the urge to stir or peek constantly; this releases steam and extends cooking time. A tight lid is essential.
6
Rest and fluff
- Remove the pot from heat and let it sit, still covered, for 5 minutes.
- This allows any remaining moisture to distribute and the rice to firm up slightly.
- Then remove the lid and gently fluff the rice with a fork, breaking up any clumps and folding in the beans to distribute them evenly.
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Ready when: Rice grains are separate and fluffy; beans are visible and warm throughout
Tip: The resting step is crucial for light, fluffy rice—don't skip it.
7
Taste and garnish
- Taste a spoonful and add more salt and pepper as needed.
- If using, stir in the fresh cilantro just before serving.
- Serve hot as a side dish or on its own as a light main course.
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Tip: Add fresh cilantro at the very end to preserve its bright, fresh flavor and color.

Good to know

Tips

For a spicier version, add ½–1 teaspoon of minced fresh jalapeño when you sauté the onion.
If you prefer a creamier, wetter rice, increase the broth to 2½ cups (600 ml).
Serve with lime wedges, hot sauce, and sautéed greens or fried plantains for a complete Caribbean-inspired meal.
The dish tastes even better the next day as the flavors meld together.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat with a splash of broth or water (about 2 tablespoons per serving) to restore moisture, stirring occasionally, for 5–7 minutes until warmed through. Alternatively, reheat in a microwave: place in a microwave-safe bowl, add 1 tablespoon of water per serving, cover loosely, and heat at 50% power for 2–3 minutes, stirring halfway through. The dish is not recommended for freezing, as the texture of the rice can become grainy when thawed.

Substitutions

canned red kidney beans → Black beans, pinto beans, or chickpeas. All have similar textures and cook times. Black beans will deepen the color of the dish.
low-sodium chicken or vegetable broth → Vegetable broth or water. Water will result in a lighter-flavored dish; vegetable broth adds herbaceous notes. Both work well.
long-grain white rice → Brown rice or jasmine rice. Brown rice will take slightly longer to cook (25–30 minutes) and have a nuttier flavor. Jasmine rice will be softer and more delicate.
smoked paprika → Cayenne pepper for heat, or omit entirely. Use less cayenne (¼ teaspoon) as it is much hotter. Omitting paprika is fine if you prefer a mild dish.