Brazilian Rice and Beans (Instant Pot & Stovetop)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 35 mins
-
Servings
8 servings
-
Calories
252 kcal
-
Course
Main Course
-
Cuisine
Brazilian
Brazilian Rice and Beans (Instant Pot & Stovetop)
Description
Brazilian Rice and Beans begins by soaking dry pinto beans to reduce cooking time and improve digestibility. The beans are simmered with bay leaves until tender. Separately, a flavor base of olive oil, onion, garlic, smoked paprika, cumin, salt, and optionally chili peppers is sautéed. Part of the cooked beans are mashed and mixed into the sautéed mixture to thicken and deepen the broth before recombining with the rest of the beans for a final simmer.
For the rice, long-grain white rice is rinsed to remove excess starch then cooked with sautéed onion and garlic in olive oil, seasoned with salt and water. This method yields separate, fluffy grains that complement the smooth, seasoned beans well.
This dish serves as a traditional and hearty component of Brazilian meals, pairing well with meat, salad, or other vegetables. It can be prepared via stovetop or Instant Pot with adapted times.
Cooked beans and rice store well in the refrigerator for up to four days and can be frozen separately for about three months. Reheating benefits from a splash of water to restore moisture.
Ingredients
Pinto Beans
- 2 cups pinto beans dry
- 3 bay leaf
- 1 tablespoon olive oil
- 1 onion diced
- 3 garlic minced, cloves
- 1 tablespoon smoked paprika or regular
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili peppers optional
Brazilian Rice
- 2 cups long grain white rice
- 1 tablespoon olive oil
- ½ onion diced
- 2 garlic minced, cloves
- 1 teaspoon salt
- 3 cups water
Instructions
Cooking Brazilian Pinto Beans
- Soak the Beans – Soak dry pinto beans in cold water for at least 3 hours (or overnight) to reduce cooking time and improve digestion. Skip this step if using canned beans.
- Cook the Beans – Drain and rinse. Add to a large pot, covering with 2 inches of water. Add bay leaves and cook over medium-high heat for 60 minutes until tender.Instant Pot Version: Use the Bean setting and cook on high pressure for 45 minutes
- Make the Flavor Base – In a large skillet, heat olive oil over medium heat. Sauté chopped onion, garlic, and spices until onions are translucent, about 3 minutes..
- Mash for Creamy Texture – Remove ⅓ of the cooked beans (without liquid) and mash them into the onion mixture. This naturally thickens the broth.
- Final Simmer – Return the mashed beans and onion mixture to the pot. Stir well and let simmer on medium-low heat for 30 minutes.Instant Pot Version: Set to Simmer for 30 minutes.
Making Brazilian Rice
- Rinse the Rice – Wash under cold water until the water runs clear to remove excess starch and ensure a fluffy texture.
- Sauté the Rice – Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until translucent. Stir in the rinsed white rice, toasting for a couple of minutes. Instant Pot Version: Set to Sauté and follow the same steps.
- Cook the Rice – Add 3 cups of water and salt, bring to a boil, then cover and reduce heat to low. Simmer until water is absorbed and rice is tender. Do not stir. Instant Pot Version: Add water and salt, seal the lid, and cook on the Rice setting for 12 minutes.
- Rest & Fluff – Turn off the heat and let rice sit, covered, for a couple of minutes before fluffing with a fork.
- –To a plate, add the Brazilian rice, followed by the pinto beans. Top with some green onions or farofa a more traditional dish.
Notes
- Soaking dry beans for at least three hours or overnight reduces cooking time and aids digestion.
- Cook extra beans and freeze in portions to speed up future meal prep.
- Store cooked beans and rice separately in airtight containers to maintain texture; refrigerate up to 4 days or freeze up to 3 months.
- Reheat with a small amount of water to keep rice and beans moist and prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 252kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 706mg | 29% |
| Potassium | 248mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 602IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
