Rice and Bean Recipe - Kosher 

Servings: 6

Yield: Approximately 8 cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Difficulty: Easy

Primary Cooking Vessel: Heavy-bottomed pot or Dutch oven with lid

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Ingredients

Dry Ingredients

1½ cups long-grain white rice, rinsed

2 cups cooked beans (black beans, pinto beans, or red kidney beans), drained and rinsed

1 teaspoon kosher salt (adjust to taste)

½ teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon sweet paprika

½ teaspoon turmeric (optional, for color)

1 bay leaf

Fresh & Aromatics

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

1 tablespoon fresh cilantro, chopped (optional)

Liquids & Fat

2 tablespoons neutral oil (e.g., sunflower or canola), certified kosher

2½ cups vegetable broth or water, kosher-certified

1 tablespoon tomato paste (optional, for depth)

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Instructions

1. Prepare Ingredients:

Rinse the rice under cold water until the water runs clear. Drain well.

2. Sauté Aromatics:

Heat oil in a heavy-bottomed pot over medium heat. Add onion and bell pepper; cook 4–5 minutes until softened. Add garlic and sauté 1 additional minute.

3. Bloom Spices:

Stir in cumin, paprika, turmeric, and tomato paste. Cook 30–45 seconds until fragrant.

4. Add Rice:

Add the rinsed rice and stir to coat the grains in the oil and aromatics.

5. Add Liquid and Beans:

Pour in the vegetable broth, add beans, salt, pepper, and bay leaf. Stir gently to combine.

6. Cook:

Bring to a boil, then reduce heat to low. Cover and simmer 18–20 minutes, or until the liquid is absorbed and the rice is tender.

7. Rest and Fluff:

Remove from heat and allow the pot to stand, covered, for 5 minutes. Fluff with a fork and remove the bay leaf.

8. Finish:

Garnish with chopped cilantro if desired. Serve hot.

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Nutritional Information (Per Serving, Approx.)

Calories: 290

Protein: 9 g

Carbohydrates: 48 g

Dietary Fiber: 7 g

Fat: 6 g

Sodium: 420 mg

Saturated Fat: 0.5 g

(Values are estimates based on standard ingredients.)

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Dietary Adaptations

Gluten-Free: Ensure broth and spice blends are certified gluten-free; otherwise the recipe is naturally gluten-free.

Vegan: Recipe is completely vegan as written.

Lower-Sodium: Use low-sodium broth and reduce added salt.

Oil-Free: Sauté aromatics in a few tablespoons of broth instead of oil.

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Tips & Troubleshooting

Rice too mushy: Reduce broth by ¼ cup next time or ensure the rice was fully drained after rinsing.

Rice undercooked: Add 2–4 tablespoons additional hot water, cover, and cook on low for 5 more minutes.

Beans breaking apart: Stir gently after adding beans, and avoid overmixing during cooking.

Burning at bottom: Use a pot with a heavy base and maintain low heat during simmering.

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Serving Suggestions

Serve alongside grilled vegetables, baked tofu, roasted chicken (in a kosher kitchen where meat and dairy separation is maintained), or fish.

Add avocado slices or a simple Israeli-style salad (tomatoes, cucumbers, parsley, lemon).

Use as a filling for burrito-style wraps (dairy-free if serving with meat).

Top with salsa or a drizzle of tahini for additional flavor.

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Notes

Ensure all ingredients, including spices, oils, beans, and broth, carry reliable kosher certification.

For Shabbat use, this dish can be prepared ahead and kept warm on a blech or warm plate following halachic guidelines.

The recipe adapts well to brown rice; increase cook time to 40–45 minutes and use 3 cups of liquid.