Pantry dinners
What Can I Make With Rice and Beans? One-Pot Pantry Dinner
Bake uncooked rice, canned beans, tomatoes, and flexible seasonings together in one covered pot for an easy pantry-first dinner.
- TIME
- 55 min
- SERVES
- 6
If you are asking what can I make with rice and beans, this one-pot pantry dinner turns the pair into six flexible bowls with tomatoes, vegetables, and spices. The rice cooks directly in the seasoned liquid, the canned beans warm without becoming mushy, and the covered pot moves to the oven for even heat.
Keep the rice method predictable
Use long-grain white rice for the listed liquid and timing. Brown rice needs more water and a much longer bake, while short-grain rice produces a softer result. Rinsing removes loose surface starch so the finished grains separate more easily. Bring the pot to a real simmer before it enters the 375°F / 190°C oven; starting with cold liquid can leave the center undercooked.
This recipe starts with uncooked rice. If cooked rice is what needs using, make the leftover egg fried rice instead, or reduce this recipe’s stock sharply and fold the cooked grains in near the end.
Change the beans, vegetables, and spice
Black, kidney, and pinto beans suit cumin and smoked paprika. Chickpeas work with curry powder, while white beans pair well with oregano and lemon. Bell pepper, carrots, corn, zucchini/courgette, mushrooms, and spinach can all join the pot. Use firm vegetables at the beginning and tender greens after baking. For an even faster meal, choose one of the 15-minute pantry dinners. The coconut chickpea curry in easy vegetarian recipes offers a creamier direction for another can of beans.
Cool cooked rice promptly
Cooked rice and beans should not sit at room temperature. Follow the USDA leftovers guidance: refrigerate within two hours in shallow containers and use within three to four days. Reheat leftovers to 165°F / 74°C. Discard the dish if it remained out longer than two hours, has an unknown storage history, or shows mold or an unusual odor.
Resting the covered pot for ten minutes is part of cooking, not storage: it lets remaining steam finish the rice. After serving, divide extra portions promptly so they cool quickly.
From fridge to table
How to make it
- 01
Heat the oven to 375°F / 190°C. Warm the oil in a lidded ovenproof pot over medium heat and cook the onion and firm vegetables for 6 to 8 minutes until softened.
- 02
Add the garlic, cumin, and paprika and stir for 30 seconds. Add the rinsed rice and stir for 1 minute to coat the grains.
- 03
Stir in the beans, tomatoes, stock, and salt. Bring to a steady simmer, scraping the bottom so no rice is stuck.
- 04
Cover tightly, transfer to the oven, and bake for 25 minutes. Remove from the oven and check the rice; if still firm, add 2 tbsp hot water, cover, and bake for 5 minutes more.
- 05
Rest the covered pot for 10 minutes, then fluff gently. Fold in corn or spinach, taste for seasoning, and add any fresh toppings.
