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–+ servings
Rice and Bean Meal Prep

Discover the secret to easy and affordable Rice and Bean Meal Prep Learn how to make nutritious and delicious meals for the week ahead
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Prep Time 30 minutes
Cook Time 1 hour
Soaking Time 12 hours
Total Time 13 hours 30 minutes
Servings: 5 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups dried beans black beans, pinto beans, kidney beans, or chickpeas
  • 1.5 cups dried rice brown rice, white rice, jasmine rice, or basmati rice
  • to taste garlic
  • to taste onion
  • to taste cumin
  • optional bay leaves
  • to taste salt
  • enough water for soaking and cooking
  • optional fresh cilantro for topping
  • optional diced onions for topping
  • optional salsa for topping
  • optional lime for topping
  • optional avocado for topping
  • optional frozen or roasted vegetables for topping

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs or a slotted spoon
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Plan your portions: two cups of dried beans and one and a half cups of dried rice should be sufficient for five meals.
  2. Soak dried beans overnight in plenty of water (or add an extra hour to the cooking time if not soaked).
  3. Cook beans first with garlic, onion, cumin, optional bay leaves, and salt.
  4. When the beans are almost done, start cooking the rice according to package instructions.
  5. Allow beans and rice to cool completely before portioning them into containers.
  6. Portion out about two-cup servings into glass containers for easy storage.
  7. Store in the fridge or freeze individual portions for later use.
  8. Reheat in the microwave or on the stovetop with a splash of water to refresh texture.

Nutrition

Calories: 350kcalCarbohydrates: 60gProtein: 15gFat: 2gSodium: 300mgPotassium: 500mgFiber: 12gSugar: 2gVitamin A: 2IUVitamin C: 4mgCalcium: 4mgIron: 10mg

Notes

Experiment with different rice varieties to keep meals interesting; try mixing rice types or changing seasoning profiles each week. Cook extra beans and freeze half for quick meal prep later. Store cooked rice and beans in airtight containers in the fridge for up to 5 days; freeze for longer storage (up to 3 months). To enhance meals, add fresh toppings like sour cream, hot sauce, fresh herbs, or roasted vegetables just before eating. Adjust seasoning and ingredients based on personal flavor preferences and dietary needs.
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