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Simple rice & bean bowl

Turn dry rice, canned black beans, tomatoes, and cheddar into a dinner for one. Includes a short covered rest for the rice.

29 minutes total · 1 serving · dinner

Prep: 4 minutes. Cooking: 20 minutes. Waiting: 5 minutes, included in total time.

Ingredients

  • 1/3 cup Long-grain white rice (60 g) — Measure dry rice before cooking.
  • 2/3 cup Tap water (160 ml)
  • 3/4 cup Canned black beans (125 g) — Approximate; measure after draining and rinsing.
  • 1/3 cup Canned diced tomatoes (100 g) — Approximate; include the tomato juice.
  • 1/4 cup Shredded cheddar (28 g) — Shredded cheese; measure loosely, without packing it down.
  • 1/8 tsp Table salt (0.6 g)

Equipment and available appliances

  • Stove or cooktop
  • Refrigerator
  • 1 × Small saucepan with lid
  • 1 × Heat-safe spatula or cooking spoon
  • 1 × Can opener
  • 1 × Small strainer
  • 1 × Measuring cups and spoons
  • 2 × Lidded food container

Method

  1. Check the rice package: if its water ratio differs, use that ratio. Add the rice, measured water, and salt to a small saucepan.
  2. Bring to a boil, cover, and turn the heat to low. Cook until the rice is tender and the water is absorbed, about 15 minutes.
  3. Meanwhile, drain and rinse the canned beans. When the rice is cooked, stir in the beans and tomatoes. Heat gently for about 5 minutes, until steaming throughout.
  4. Turn off the heat, cover, and rest for 5 minutes. Add the cheese and serve.

Helpful notes

  • Use a small saucepan so this modest amount of rice does not dry out.
  • Refrigerate leftover rice promptly in a shallow container.

Before you start

Original starter recipe; not yet kitchen-tested. Follow safe food handling and check product labels for allergens. The amounts and times shown here describe one original batch. The planner estimates sequential batches for larger portions of heated meals so the suggested cookware remains suitable.

  • Wash hands and produce before preparing food. Refrigerate perishable ingredients and leftovers promptly.

Keep the cheese refrigerated. Refrigerate unused opened beans and tomatoes promptly in separate covered food containers. Refrigerate leftover cooked rice promptly in a shallow container. Follow package guidance for using the remaining food.

  • The container count allows separate storage for unused opened canned ingredients. The planner can reuse one storage container across recipes using the same leftover ingredient.

Food-handling guidance and sources

  • Wash hands, produce, utensils, and work surfaces. Clean can lids before opening. Keep refrigerated foods at 40°F / 4°C or colder and frozen foods at 0°F / −18°C. Refrigerate perishables and leftovers within 2 hours, or within 1 hour above 90°F / 32°C. Divide larger leftovers into shallow containers. Reheat leftovers to 165°F / 74°C. FDA: Safe food handling

Dietary tags describe the listed basic ingredients. Check every product label for allergens, cross-contact, and animal-derived additives; tags are not an allergy guarantee.

Grocery price references

Default prices are dated U.S. retailer reference prices checked October 10, 2026, with source links provided. Some retrieved pages may be cached. These are not live or local checkout quotes, and the examples do not form a single-store basket. Prices, promotions, stock, package sizes, tax, delivery, and other fees may differ. Edit prices to match your store; your edits remain separate from the linked references.

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