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Cheap Vegan Rice and Beans Done Right: Flavor on a Budget
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Vegan Rice and Beans Recipe

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Calories: 420kcal

Ingredients

  • 1 cup dry or 2 cups cooked rice white or brown, your call
  • 1 can black beans or pinto beans drained and rinsed
  • 1 can diced tomatoes or fresh tomatoes if you’re fancy
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika optional, but nice
  • ¼ teaspoon chili flakes or hot sauce to taste
  • 1 cup vegetable broth or water
  • Salt and pepper to taste
  • Fresh cilantro or parsley chopped (optional garnish)
  • Olive oil or any cooking oil

Instructions

  • Heat a tablespoon of oil in a skillet over medium heat. Sauté the onion until it’s soft and a little golden, about 4–5 minutes.
  • Add garlic and cook for another 30 seconds—subtle sizzle, not a garlic inferno. Stir in cumin, chili powder, and paprika; bloom the spices for a quick, fragrant minute.
  • Pour in the tomatoes with their juice and the broth. Bring to a simmer and let it cook for 5 minutes to mingle flavors.
  • Stir in the beans and rice. If you’re using leftover rice, add it now and heat through. If not, add cooked rice and simmer until everything’s hot and cozy (about 5–7 minutes).
  • Taste, then season with salt, pepper, and chili flakes or hot sauce if you like a kick. If the mixture seems dry, splash in a little more broth.
  • Finish with fresh cilantro or parsley. Serve hot and smile at how easy that was.