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Brazilian Rice and Beans (Instant Pot & Stovetop)

Brazilian Rice and Beans is a comforting, protein-packed dish with creamy pinto beans and fluffy, garlicky rice. Naturally gluten-free and dairy-free, this staple of Brazilian cuisine is easy to make, meal-prep friendly, and full of rich, savory flavors.

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
Servings: 8 servings
Calories: 252 kcal
Course: Main Course
Cuisine: Brazilian

Ingredients

Pinto Beans
  • 2 cups pinto beans dry
  • 3 bay leaves
  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 1 tablespoon smoked paprika or regular
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon chili peppers optional
Brazilian Rice
  • 2 cups long grain white rice
  • 1 tablespoon olive oil
  • ½ onion diced
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • 3 cups water

Instructions

Cooking Brazilian Pinto Beans
    Cup of Yum
  1. 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.
  2. 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
  3. 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..
  4. Mash for Creamy Texture – Remove ⅓ of the cooked beans (without liquid) and mash them into the onion mixture. This naturally thickens the broth.
  5. 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
  1. Rinse the Rice – Wash under cold water until the water runs clear to remove excess starch and ensure a fluffy texture.
  2. 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.
  3. 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.
  4. Rest & Fluff – Turn off the heat and let rice sit, covered, for a couple of minutes before fluffing with a fork.
  5. –To a plate, add the Brazilian rice, followed by the pinto beans. Top with some green onions or farofa a more traditional dish.

Notes

  • Storing & Reheating :
  • Meal Prep This: Cook extra pinto beans and freeze in portions for quick meals. 
  • Fridge – Store in an airtight container for up to 4 days. 
  • Freezer – Freeze beans and rice separately in freezer-safe containers for up to 3 months.
  • Reheating – Warm in the microwave with a splash of cold water or on the stovetop over medium heat with boiling water if needed.

Nutrition Information

Serving 1serving Calories 252kcal (13%) Carbohydrates 47g (16%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 706mg (29%) Potassium 248mg (7%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 602IU (12%) Vitamin C 3mg (3%) Calcium 50mg (5%) Iron 2mg (11%) Zinc 1mg

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 252

% 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.