Many countries and cultures have a version of rice with beans in their culinary repertoire. From Jamaica to Mexico, Brazil, Portugal and beyond, these humble grains can be made in so many different ways that it’s hard to pick a favourite.
The version I’m sharing below for Rice with Beans (Arroz de Feijão) is a classic recipe in Portuguese cuisine that is very popular both in restaurants and at family tables. A combination of simple ingredients (that we usually already have at home) added to a very easy and quick preparation, turns into a very tasty and comforting dish.
Add a little salad and this delicious rice can be served as a side dish (for example, it is perfect with the Salted Cod Fritters, aka Pataniscas de Bacalhau) or as a main dish for a meatless meal or to serve to vegetarians and vegans.
I usually see this recipe prepared with red kidney beans and I like it that way. If you prefer another type of bean, I’m sure it will work well anyway. So, feel free to substitute black beans, white beans, pinto beans, etc., as long as they are already cooked, but they must not be “mushy” or they will dissolve into the rice. An interesting part of the dish is the difference in textures between the creamier rice and the cooked-but-still-whole beans.
As for the type of rice, it can be whatever you have at home or like the most. I’ve already made the recipe with basmati, carolino (short grain), and parboiled rice. It was very good with all of them. The only advantage of parboiled rice is that it resists to sticking together or turning into mush if it cooks longer.
Tip: The rice continues to absorb the liquid after it’s ready, so it’s better to take it off the heat a little more “wet” than you prefer.
This Rice with Beans is best when prepared to serve immediately, but if you have leftovers or want to prepare the dish in advance, store it in the refrigerator in an airtight container. It remains very tasty and lasts for about 4-5 days. When ready to eat, bring to a simmer on medium-low heat with more hot water (add little by little), and adjust the salt (if necessary).
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Portuguese Rice with Beans (Arroz de Feijão)
Ingredients
- 2 tbsp olive oil
- 1 onion medium, finely diced
- 2 cloves garlic minced
- 2 bay leaf
- 1 cup rice white, regular or parboiled, rinsed and drained
- ½ cup tomato sauce plain
- 2 cups red kidney beans cooked
- 3 cups water boiling, or vegetable broth
- salt and pepper to taste
- parsley or cilantro fresh, chopped (optional)
Instructions
- In a pot, heat the olive oil over medium heat. Add the diced onion, bay leafs, a pinch of salt and sauté until the onions turn translucid Add the minced garlic and sauté for another 1-2 minutes.
- Add the washed and drained rice, mix to coat and let it fry for a bit (1-2 minutes), stirring often.
- Add the tomato sauce and the red beans (no need to rinse/drain the beans). Mix and add the boiling water (or broth). Season with salt and pepper to taste.
- After the mixture comes to a boil, lower the heat, cover, and cook stirring occasionally (so it doesn't stick to the bottom) until the rice is tender. If the rice dries too much, add more boiling water while cooking to make it creamy like risotto or more soupy, to the consistecy you prefer.
- Remove the bay leaves. If you'd like, sprinkle with chopped parsley or coriander. Serve it hot.
Notes
- This Rice with Beans is a perfect side dish for the delicious Salted Cod Fritters (Pataniscas de Bacalhau).
- Serve as a side dish ou as a vegetarian/vegan main course.
- The rice continues to absorb the broth after it's ready, so it's better to take it off the heat a little more "wet" than you want it.
- I've made this recipe with basmati, carolino (short grain), and parboiled rice. It was very good with all of them. The only advantage of parboiled rice is that it resists to sticking together or turning into mush if it cooks longer.
- This Rice with Beans is best when prepared to serve immediately, but if you have leftovers or want to prepare the dish in advance, store it in the refrigerator in an airtight container. It remains very tasty and lasts for about 4-5 days. When ready to eat, bring to a simmer on medium-low heat with more hot water (add little by little), and adjust the salt (if necessary).
Made this recipe? Have questions? Let me know in the comments. Or share photos and tag @vivahappyblog on Instagram or Facebook. 🙂