---
title: Arroz com Feijão Carioca (Everyday Rice and Beans)
servings: 4
prep time: 10 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/arroz-com-feijao-carioca
---

Gather @red kidney bean{2%can}, @bay leaf{2%leaf}, @white rice{300%g}, @olive oil{3%tbsp} and @black pepper{}.

In a saucepan, warm 1 tbsp of the oil and toast the rinsed rice with half the @garlic{5%clove} for 1 minute, stirring, until the grains turn translucent at the edges.

Add 600ml water and a pinch of @salt{}, bring to a boil, then cover, drop to the lowest simmer, and cook undisturbed 15 minutes. ~{15%minutes}

Meanwhile, in a separate pot, cook the @bacon{60%g} in the remaining oil over medium heat until crisp and its fat has rendered, about 4 minutes. ~{4%minutes}

Add the remaining @onion{1} and garlic and soften 4 minutes, scraping up any browned bits. ~{4%minutes}

Tip in the beans with a splash of their canning liquid and the bay leaves; bring to a simmer and cook 12 minutes. ~{12%minutes}

Season the beans with salt and pepper and discard the bay leaves.

Fluff the rice with a fork.

Serve the rice and beans side by side on the plate, ladling the beans generously so their broth soaks into the rice, and scatter with @spring onion{2%stalk}.