Easy Rice and Bean Stir Fry

This Easy Rice and Bean Stir Fry comes together in about 20 minutes and is filled with plant-based protein. It’s made using leftover rice, canned beans, veggies, and spices. It won’t break the bank, but it packs a ton 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 super easy to prep ahead of time.

Quick and easy meals are so important this time of year, with all the business of the holidays. This Easy Rice and Bean Stir Fry is a meal I often make when I have some leftover rice in the refrigerator. I can usually throw it together with ingredients 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 on hand, this recipe only takes about 15 minutes to prepare.
• It’s a versatile recipe – You can easily add 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. I used white rice, but brown rice, quinoa, or even cauliflower rice will work well.
• Beans – I used a can of pinto beans that I had in the pantry. However, any kind of bean will work (black, kidney, chickpeas, lentils).
• Vegetables – I used red onion, red bell pepper, and green bell pepper.  I use these common veggies when making Mexican-inspired recipes, and they worked great here. You can add other veggies you prefer, though.
• Garlic and Jalapeno – Fresh garlic and jalapeño add extra flavor and heat. I used pickled jalapeños that I chopped up, but fresh jalapenos work well, too. Add in however much you like.
• Spices – This recipe is seasoned with cumin, paprika, smoked paprika, garlic powder, dried oregano, salt, and pepper.  You are welcome to adjust spice amounts and add anything else you like.
• Olive Oil – I cook the veggies in olive oil and then add more once the rice is added to the pan. This helps to moisten the rice-and-bean mixture and allows the rice to brown nicely. You can use the oil of your 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, and tomato.
• If desired, you can enjoy this Rice-and-Bean Stir Fry with a side of corn chips or tortillas.

How To Make Easy Rice and Bean Stir Fry

1. Heat a large pan over medium heat and add about 2 teaspoons olive oil. Once hot, add the diced onion, green pepper and red pepper. Mix together and cook until vegetables are softened, 2-3 minutes, and then add the garlic and jalapeños. Cook for another 1-2 minutes.
2. Next, add 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, then flip the rice, press down again, and cook another 2-3 minutes. It’s nice if you can brown the rice a bit.
3. Remove the rice from the heat and add 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 and a side of tortilla chips, if desired. You can also use it in a taco or as a 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, you can use cauliflower rice just as you would 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 as a dip for chips.
• How long will leftovers last in the refrigerator? Leftovers should last about 4-5 days if stored in an air-tight container.

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

Rice and Bean Taco Casserole

Cheesy Broccoli Rice Cheddar Casserole Bites

Rice Salad with Chickpeas and Kale

Easy Rice and Bean Stir Fry

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• Author: She Likes Food
• Total Time: 20 minutes
• Yield: 6 1x
• Diet: Vegan

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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.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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.
3. 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