This Easy Rice and Bean Stir Fry comes together in just about 20 minutes and fills you up with plant based protein! It’s made using leftover rice, canned beans, a few veggies and spices. It won’t break the bank but it packs tons of flavor and is great to enjoy with your favorite toppings. I eat these rice and bean bowls for lunches and dinners because they’re so easy to prep ahead of time.
This time of year, with all the business of the holidays, quick and easy meals are so important! This Easy Rice and Bean Stir Fry is a meal I make often when I have some leftover rice in the refrigerator. I can usually throw it together with ingredients I have on hand and then customize the bowls using my favorite toppings.
Why You’ll Love This Rice and Bean Stir Fry!
- It’s great way to use up leftover rice – This recipe calls for a few cups of cooked rice, so it’s great if you have some cold, leftover rice in the refrigerator. I make Asian style fried rice a lot but it’s nice to mix it up sometimes.
- It’s quick and easy – As long as you have cooked rice already on hand, this recipe only takes about 15 minutes to throw together from start to finish.
- It’s a versatile recipe – You can easily add in extra veggies or ingredients to the stir fry. I like to enjoy as a bowl with lots of toppings or a filling for burritos.
Bean and Rice Stir Fry Recipe Ingredients and Substitutions
- Rice – This recipe calls for pre-cooked rice, so leftover rice is great to use. I used white rice but brown rice, quinoa or even cauliflower rice would work well.
- Beans – I used a can of pinto beans that I had in the pantry. Any kind of bean will work though (black, kidney, chickpeas, lentils)
- Vegetables – I used red onion, red bell pepper and green bell pepper. Those are common veggies I use when making Mexican inspired recipes and they worked great here. You can add other veggies that you prefer though.
- Garlic and Jalapeno – Fresh garlic and jalapeño add extra flavor and some heat. I used pickled jalapeños that I chopped up, but fresh jalapenos would be good too. Add in however much you like.
- Spices – This recipe is seasoned with cumin, paprika, smoked paprika, garlic powder, dried oregano and salt and pepper. You are welcome to adjust spice amounts and add in anything extra you like.
- Olive Oil – I cook the veggies in olive oil and then add in more once the rice has been added to the pan. This helps to moisten the rice and bean mixture and allows the rice to brown nicely. You can use your oil of choice.
- Optional Toppings – I like to make a bowl out of this recipe and add toppings like: avocado, salsa, sour cream, cheese, cilantro, lime juice, tomato.
- You can enjoy this Rice and Bean Stir Fry with a side of corn chips or tortillas if desired.
How To Make Easy Rice and Bean Stir Fry
- Heat a large pan over medium heat and add about 2 teaspoons olive oil. Once hot, add in the diced onion, green pepper and red pepper. Mix together and cook until vegetables are softened, 2-3 minutes, and then add in the garlic and jalapeños. Cook for another 1-2 minutes.
- Next, add in the cooked rice, pinto beans, all of the spices and about 1 more tablespoon of oil. You can use less if you like. Mix everything together until completely combined and use the back of a spatula to press the rice and bean mixture down. Let cook for a minute or two and then flip rice, press down again and cook another 2-3 minutes. It’s nice if you can brown the rice a little bit.
- Remove rice from the heat and add in a small handful of chopped cilantro and a squeeze of fresh lime juice. Add extra salt and pepper if desired and mix together well. Serve in a bowl with your favorite toppings with a side of tortilla chips, if desired. You can also use for a taco or burrito filling. Enjoy!
Rice and Bean Recipe Frequently Asked Questions
- Is this recipe vegan? Yes. Add vegan cheese or sour cream to your finished meal if you like.
- Are these bean and rice bowls gluten free? Yes.
- Can cauliflower rice be used? Yes, use the cauliflower rice just as you would the normal rice in this recipe.
- How should this recipe be enjoyed? You can enjoy this rice and bean dish as a side on taco night, as a main meal when added to a bowl with a few other toppings, as a filling for tacos and burritos or a dip for chips.
- How long will leftovers last in the refrigerator? If stored in an air-tight container, leftovers should last about 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Vegetarians Recipes That Use Cooked Rice?
Cheesy Enchilada Rice Casserole
Halloween Salad with Rice and Veggies
Cheesy Broccoli Rice Cheddar Casserole Bites
Rice Salad with Chickpeas and Kale
PrintEasy Rice and Bean Stir Fry
- Total Time: 20 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This Easy Rice and Bean Stir Fry comes together in just about 20 minutes and fills you up with plant based protein! It’s made using leftover rice, canned beans, a few veggies and spices. It won’t break the bank but it packs tons of flavor and is great to enjoy with your favorite toppings. I eat these rice and bean bowls for lunches and dinners because they’re so easy to prep ahead of time.
Ingredients
- 1–2 tablespoons olive oil, divided
- 1/2 medium sized onion, diced (you can use whatever color you like)
- 1 small red bell pepper, diced
- 1 small green pepper, diced
- 2–3 cloves garlic, minced
- 1–2 tablespoons chopped jalapeno, I used pickled jalapeños
- 2–3 cups cooked rice, white or brown
- 1 (15 oz) can pinto beans, drained and rinsed
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1/2 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or more if desired
- 1/2 teaspoon black pepper
- Optional toppings: avocado, cilantro, cheese, sour cream, guacamole, tomato, salsa, hot sauce
Instructions
- Heat a large pan over medium heat and add about 2 teaspoons olive oil. Once hot, add in the diced onion, green pepper and red pepper. Mix together and cook until vegetables are softened, 2-3 minutes, and then add in the garlic and jalapeños. Cook for another 1-2 minutes.
- Next, add in the cooked rice, pinto beans, all of the spices and about 1 more tablespoon of oil. You can use less if you like. Mix everything together until completely combined and use the back of a spatula to press the rice and bean mixture down. Let cook for a minute or two and then flip rice, press down again and cook another 2-3 minutes. It’s nice if you can brown the rice a little bit.
- Remove rice from the heat and add in a small handful of chopped cilantro and a squeeze of fresh lime juice. Add extra salt and pepper if desired and mix together well. Serve in a bowl with your favorite toppings with a side of tortilla chips, if desired. You can also use for a taco or burrito filling. Enjoy!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner, Side
- Method: Stovetop
- Cuisine: American
Lisa says
So simple and easy to make with very few ingredients and yet so satisfying.
Thanks Karissa. I made this for dinner with home made salsa from tomatoes from my garden. It was a family winner. ?
She Likes Food says
I’m so glad you enjoyed it, Lisa! Homemade salsa sounds like the perfect addition!