Kidney Bean Rice Recipe – Easy One-Pot Indian-Style Pilaf

Last Updated on 2 months by Neha Deshmukh

Kidney Bean Rice Recipe – Easy One-Pot Indian-Style Pilaf

Hey everyone! I’m so excited to share this recipe with you – it’s a total lifesaver on busy weeknights. This Kidney Bean Rice is a flavorful, comforting one-pot meal that’s inspired by Indian flavors but super easy to make. I first stumbled upon a version of this when I was a student, and it’s been a go-to ever since! It’s perfect for a quick lunch, a simple dinner, or even meal prepping for the week.

Why You’ll Love This Recipe

This pilaf is seriously the best of both worlds: incredibly tasty and incredibly easy. It comes together in under 30 minutes, requires minimal cleanup (hello, one-pot!), and is packed with protein and flavor. Plus, it’s a fantastic way to sneak in some extra veggies. Honestly, what’s not to love? It’s a comforting hug in a bowl!

Ingredients

Here’s what you’ll need to make this delicious Kidney Bean Rice:

• 1 Tbsp Oil
• 2 cups Long Grain Rice
• ½ large Onion, chopped
• 1 can Kidney Beans (approx. 400g / 14oz)
• 1 medium Bell Pepper, chopped
• ½ tsp Garlic Powder
• ½ tsp Oregano
• Salt to taste
• 8 oz can Tomato Sauce (approx. 225g)
• 3 cups Broth (vegetable or chicken)
• Cilantro or Green Onions, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Long Grain Rice: This is key for getting that perfect fluffy texture. Basmati rice works beautifully too, if you prefer a more fragrant pilaf. Avoid short-grain rice, as it can get sticky.
• Tomato Sauce: Don’t underestimate the power of tomato sauce here! It creates a lovely flavorful base that really elevates the dish. I like to use a good quality tomato sauce for the best results.
• Kidney Beans: Kidney beans are a fantastic source of protein and fiber, and they add a lovely heartiness to this pilaf. They’re a staple in many Indian-inspired dishes, and their mild flavor blends really well with the spices. Feel free to experiment with other beans too (more on that later!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a non-stick pan over medium heat.
2. Add the rice and sauté until it turns light golden brown. This step really enhances the flavor of the rice, so don’t skip it!
3. Add the chopped onion and sauté for 1-2 minutes until softened. You want it translucent, not browned.
4. Now, mix in the kidney beans, bell pepper, garlic powder, oregano, salt, tomato sauce, and broth. Give everything a good stir to make sure it’s all combined.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Resist the urge to peek!
6. Turn off the heat and let the rice rest, covered, for 5 minutes. This allows the steam to finish cooking the rice and makes it extra fluffy.
7. Fluff gently with a fork and garnish with fresh cilantro or green onions before serving. Doesn’t that look amazing?

Expert Tips

• Don’t rinse the rice! The starch helps create a creamier texture.
• If the rice is sticking to the bottom of the pan, add a splash more broth.
• For extra flavor, try using homemade broth.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

This recipe is super versatile. Here are a few ideas to spice things up:

• Spicy Kick: Add a pinch of cayenne pepper or a chopped green chili for a little heat. My friend, Priya, loves adding a whole chopped Serrano pepper!
• Extra Veggies: Throw in some peas, carrots, or spinach for added nutrients.
• Different Beans: Pinto beans, black beans, or even chickpeas would work well in place of kidney beans.

Vegan Adaptation

This recipe is already pretty close to vegan! Just make sure you use vegetable broth instead of chicken broth. Easy peasy!

Gluten-Free Adaptation

Good news! This recipe is naturally gluten-free. Just double-check that your broth and tomato sauce are also gluten-free.

Spice Level Adjustment

• Mild: Stick to the recipe as is.
• Medium: Add ¼ tsp of chili powder or a pinch of cayenne pepper.
• Spicy: Add ½ – 1 tsp of chili powder or a finely chopped green chili.

Festival Adaptation (Navratri/Fasting-Friendly)

During Navratri, you can adapt this recipe by using sabudana (tapioca pearls) instead of rice and ensuring all ingredients are permitted for fasting. Skip the onion and garlic, and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Kidney Bean Rice is delicious on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• A simple salad
• Grilled chicken or fish (if you’re not vegetarian)
• Papadums (Indian crispy wafers)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Is this recipe suitable for meal prepping?

Absolutely! This recipe is perfect for meal prepping. It holds up well in the fridge and is just as tasty the next day.

Can I use a different type of bean instead of kidney beans?

Yes, you can! Pinto beans, black beans, or chickpeas are all great substitutes.

What kind of rice works best in this pilaf?

Long grain rice is ideal, but Basmati rice also works beautifully.

How can I adjust the consistency of the rice – make it drier or more moist?

For drier rice, use slightly less broth. For more moist rice, use slightly more broth.

Can I add vegetables like peas or carrots to this recipe?

Definitely! Feel free to add any veggies you like. Just add them along with the kidney beans and bell pepper.