Best Rice and Beans in a Rice Cooker
Rice and beans make the perfect comfort food. They’re hearty, budget-friendly, and packed with flavor. When you cook them in a rice cooker, the process gets even easier.
You don’t have to babysit a pot or worry about the timing. Just add your ingredients, press start, and let the rice cooker do the work. This simple method gives you fluffy rice and tender beans every time.
Using a rice cooker for rice and beans saves time and cuts down on dishes. It’s a one-pot meal that works for busy weeknights or meal prep.
You can make it plain for a side dish or spice it up for a filling main course. With a few pantry staples like rice, beans, onions, and seasonings, you’ll have a complete dish that’s both satisfying and nutritious.
Rice cooker rice and beans are also incredibly versatile. Serve them with grilled chicken, roasted vegetables, or tacos. Add salsa, herbs, or a squeeze of lime for extra flavor.
Whether you’re looking for a vegan dinner, a protein-packed side, or a quick family meal, this recipe delivers. Once you try rice and beans in a rice cooker, you’ll wonder why you ever cooked them any other way.
Rice Cooker Rice and Beans Recipe
Equipment
- Rice Cooker
Ingredients
- 2 cups homemade chicken stock
- 1 cup long grain brown rice
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 - 15.5 oz can black beans drained
- pinch of saffron threads
Instructions
- Prep all the ingredients.
- Add the rice and chicken stock to the rice cooker, stir, cover, and flip the switch to start cooking.
- After a couple of minutes, add the onion and garlic, stir, cover, and cook for another 3 minutes.
- Add the black beans and the saffron threads. I like to break up the saffron with my fingers before adding it.
- Stir, cover, and continue cooking until the rice cooker turns off and all the chicken stock is absorbed into the rice.
Notes
Pairing Ideas for Rice & Beans
Mix and match these proteins, toppings, sides, and sauces to turn rice cooker rice & beans into a complete meal.
| Pairing | Type | Description | Why It Works |
|---|---|---|---|
| Grilled Citrus Chicken | Protein | Juicy chicken marinated with lime, garlic, and cumin. | Bright acidity cuts through starchy beans; smoky notes add depth. |
| Mojo Pork (Pernil) | Protein | Slow-roasted pork with orange, lime, and oregano. | Rich, garlicky drippings mingle with rice for big flavor. |
| Carne Asada | Protein | Thin, grill-seared steak with chili-lime marinade. | Umami and char balance the creamy beans. |
| Sautéed Shrimp | Protein | Quick-cooked shrimp with chili, garlic, and butter. | Sweet, briny bite contrasts soft rice and beans. |
| Fried or Jammy Egg | Protein | Runny yolk over hot rice and beans. | Silky richness creates a built-in sauce. |
| Chorizo Crumbles | Protein | Spiced sausage browned until crisp. | Smoky paprika and fat perfume the dish. |
| Roasted Sweet Potatoes | Side | Cubes roasted until caramelized. | Sweetness balances heat and savory notes. |
| Plantains (Tostones/Maduros) | Side | Fried green or ripe plantains. | Crunch or tenderness adds texture contrast. |
| Simple Cabbage Slaw | Side | Shredded cabbage with lime and cilantro. | Crunch and acidity keep each bite fresh. |
| Elote-Style Corn | Side | Grilled corn with mayo, cotija, and lime. | Creamy, tangy, and slightly smoky complements. |
| Avocado or Guacamole | Topping | Creamy sliced avo or chunky guac. | Fatty richness mellows spices and adds silkiness. |
| Pickled Red Onions | Topping | Quick-pickled onions with vinegar and sugar. | Sharp snap cuts through hearty textures. |
| Queso Fresco or Feta | Topping | Crumbly, salty cheese. | Salinity boosts flavor; cool dairy balances heat. |
| Pico de Gallo | Topping | Fresh tomato, onion, jalapeño, cilantro, lime. | Juicy freshness lightens the bowl. |
| Salsa Verde | Sauce | Tomatillo-based, tangy and herby. | Acid and herbs wake up mild beans. |
| Chipotle Crema | Sauce | Sour cream blended with chipotle and lime. | Smoky heat + cooling dairy = balance. |
| Chimichurri | Sauce | Parsley, oregano, garlic, vinegar, oil. | Herbaceous bite lifts the whole plate. |
| Warm Corn Tortillas | Bread | Steamed or griddled until pliable. | Perfect for scooping; adds toasty corn notes. |
| Skillet Cornbread | Bread | Buttery crumb with crisp edges. | Soaks up sauces; southern comfort vibes. |
| Lime-Cilantro Salad | Salad | Mixed greens with bright vinaigrette. | Bitterness and acid reset the palate. |
Lo-Cal Rice and Beans
I’ve been counting my calories for the last month so I was looking to create a “healthy” rice and bean version. First thing I did was substitute long grain brown rice for white rice. I knew I was going to make the rice in my rice cooker but then it struck me, “Why not make the entire dish in the rice cooker?”
Normally I would saute the garlic and onion in a pot, add the beans and then transfer the rice from a rice cooker to the pot. By making the entire dish in the rice cooker, I could eliminate the oil needed to saute the onion and garlic.
I used homemade chicken stock instead of water to cook the rice. This added more flavor to the rice and a little bit of fat for better mouthfeel.
We usually have homemade chicken stock in the refrigerator or freezer but commercial chicken stock works well too. Try to find a good brand with low sodium and not too many calories from fat.
The saffron threads bring their own flavor to the dish in a way that’s hard to describe. I think of it as an earthy flavor, not sweet but pungent. I’m guessing if you asked 10 different people to describe what saffron tastes like in a dish, you would get 10 different answers.
If you need help with your bean conversions, check this page.
2 Responses
How large is your rice cooker you cooked this recipe in?
I believe it was a 5-cup rice cooker.