Cumin-Spiced Bean and Rice Bowl
A hearty one-pot meal where tender beans and rice absorb smoky cumin and paprika flavors. Perfect for using pantry staples in under 30 minutes. This mexican-inspired one pot (vegetarian) ready in about 35 minutes pairs rinsed dried black beans, water, long-grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed dried black beans
- 2 cups water
- 1 cup long-grain white rice
- 1 tbsp olive oil
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1 can (14 oz) diced tomatoes
- 1/2 cup vegetable broth
- to taste salt
- 2 tbsp, chopped cilantro
Instructions
- Step 1: In a large pot, combine 1 cup rinsed dried black beans, 2 cups water, and 1 cup long-grain white rice. Bring to a boil over medium-high heat.
- Step 2: Reduce heat to low, cover, and simmer for 25 minutes, or until rice is tender and beans are cooked through, stirring once halfway through.
- Step 3: Add 1 diced onion, 2 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp paprika to the pot, stirring to combine.
- Step 4: Stir in 1 can (14 oz) diced tomatoes and 1/2 cup vegetable broth. Cook, covered, for 5 minutes to meld flavors.
- Step 5: Season with salt to taste. Stir in 2 tbsp chopped cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Spiced Bean and Rice Bowl take to make?
Total time is about 35 minutes (5 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Spiced Bean and Rice Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed dried black beans from drying out.
Can I substitute ingredients in Cumin-Spiced Bean and Rice Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Spiced Bean and Rice Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cumin-Spiced Bean and Rice Bowl vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
The flavors in this cumin-spiced are incredible.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
