The Easiest Rice and Beans

With Quick Pickled Jalapeños

This one-pot recipe for rice and beans is the ultimate comforting, adaptable, and budget-friendly meal. Elevated by quick-pickled jalapeños, it delivers a vibrant kick of heat and brightness to the earthy, satisfying flavors of black beans and aromatic rice. Perfect for busy weeknights or meal prep, this dish balances hearty and healthy in one pot.
What makes this recipe a winner is its versatility. Swap the vegetable stock for tangy salsa verde for an extra zing, or add crushed tomatoes for a richer flavor. For a sweeter twist, use orange juice in place of some stock. This base recipe is endlessly customizable, from swapping beans to adding spices.
Looking for extra indulgence? Stir in cooked bacon, chorizo, or other meats for an even heartier meal. For plant-based diners, stick to beans and spices to create a deeply flavorful, wholesome dish that satisfies every palate.
Quick cleanup is an added bonus here—the recipe uses a single pot for cooking, and the jalapeños can be prepped ahead of time for maximum efficiency. With just a few simple steps, you’ll have a dish that’s ready to shine on any dinner table.

1. Pickle the JalapeñosPlace the sliced jalapeño in a small bowl and squeeze in enough lime juice to cover it. Add a pinch each of salt and sugar. Let sit at room temperature while you make the rice. (Pickle ahead 3-5 days for deeper flavor.)Use pickling liquid as a zesty drizzle for garnish.

2. Start the AromaticsIn a Dutch oven, heat oil over medium-high. Add onion, diced jalapeño, cilantro stems, salt, and pepper. Sauté until tender (3–4 min). Add garlic, tomato paste, chili powder, cumin, and oregano. Cook until fragrant (1–2 min).Scrape any browning for easy cleanup.

3. Add the Rice and BeansStir in stock, beans, rice, and 1½ tsp salt. Cover, reduce heat, and simmer for 16–18 min until rice is tender.Sub ½ cup stock with salsa for tangy brightness.

4. Rest and FluffRemove from heat, wrap a clean towel around the lid, and let sit for 5 min. Fluff rice with a fork. Stir in chopped cilantro leaves. Adjust salt if needed.Use towel to wipe condensation.

5. ServeTop bowls of rice and beans with pickled jalapeños, pickling liquid, and hot sauce, if desired.

Jalapeños2 count

- Produce

Lime1 count

- Produce

Kosher salt1/2 tsp

- Spices

Sugar1 pinch

- Baking

Extra-virgin olive oil2 tbsp

- Oil & Vinegar

Red Onion1 large

- Produce

fresh cilantro1 bunch

- Produce

Black Pepper1 pinch

- Spices

Garlic cloves4 count

- Produce

Tomato Paste1 tbsp

- Canned Goods

Chili Powder2 tsp

- Spices

Ground Cumin1 tsp

- Spices

dried oregano1 tsp

- Spices

vegetable stock2 cup

- Canned Goods

Black Beans31 oz

- Canned Goods

long-grain white rice1 cup

- Pasta & Grains

hot sauce1 to taste

- Condiments

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woman in blue shirt sitting beside woman in black shirt

The Easiest Rice and Beans

With Quick Pickled Jalapeños