Puerto Rican inspired rice and beans

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Meatless Monday’s just got a whole lot easier with this tasty dish.

Ingredients to serve:

This recipe was originally designed for 3 people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1 cup Basmati Rice

  • 1 Onion (diced)

  • 3 clove Garlic (finely chopped)

  • ½ tsp Cumin Seeds

  • ⅓ tsp Cumin

  • ⅓ tsp Chipotle Chili

  • ½ tsp Dried Jalapeño

  • ⅓ tsp Dried Coriander

  • 2 stalk Celery (finely sliced)

  • 1 Capsicum (deseeded + diced)

  • 1 Tomato (diced)

  • ½ cup Veggie Stock

  • 400 g Kidney Beans (drained + rinsed)

  • Salt + Pepper (to taste)

  • Avocado (to serve)

Photo of Puerto Rican inspired rice and beans


  • Cook the rice according to directions.

  • Meanwhile, in a large frying pan, sauté the onion, garlic, herbs and spices until onion is soft and translucent.

  • Add the capsicum and celery to the pan. Continue to cook until veggies are soft. Add the beans.

  • Once the beans are incorporated, stir through the chopped tomato and vegetable stock. Bring the mix to a boil, then simmer for about 10 - 12 minutes, or until most of the liquid has evaporated. Season with salt and pepper.

  • Spoon the rice into bowls, top with bean mixture, and avocado. A squeeze of lime or fresh coriander wouldn't go astray either!


    This recipe was created by @innerpickle_

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