Bowl of beans and rice with grain sprinkled decoratively by bowl

A Latin Favorite

Beans and rice are a staple around the world, and some cultures eat them every day. Beans are packed with fiber and protein, and the starch in brown rice is an excellent source of energy. By using quick-cooking brown rice in this recipe, you get more nutrition than from commonly used white rice. Plus, having this recipe in your repertoire means that dinner can be on the table in short order.

Prep Instructions

  • Yield: 6 1/2 (1 cup) servings
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Recipe Ingredients

  • 1/4 cup sesame seeds
  • 2 cups instant brown rice, uncooked 1¾ cups water
  • 3/4 cup onion, finely chopped
  • 2 tablespoons nutritional yeast flakes 1 tablespoon onion powder
  • 2 tablespoons Bragg Liquid Aminos
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1 15.5-ounce can of beans or 1¾ cups cooked beans, any kind, rinsed and drained
  • Salt-free herb seasoning blend of your choice


  1. In a saucepan, toast sesame seeds on medium-high heat for 5–10 minutes, stirring frequently, until seeds are golden brown. (Do not use a nonstick pan for this.) Transfer to a glass dish.
  2. Combine rice, water, and seasonings in a covered saucepan and boil lightly for 15 minutes. Remove from heat and allow to sit for 5 minutes.
  3. Stir in beans and 3 tablespoons of seeds, and empty into serving dish. Sprinkle with remaining seeds and herb seasoning.

Nutritional Data

Calories: 223.53
Fat: 4.30 g
Saturated Fat: 0.11 g
Cholesterol: 0 mg
Sodium: 284.44 mg
Carbohydrates: 37.53 g
Fiber: 6.09 g
Sugars: 2.74 g
Protein: 9.11 g
© AdventHealth