This Rice and Beans dish is likely to be simpler than most other recipes available online. Millions of Nigerians consume Jollof, which is made by blending rice and beans. While many Nigerians prefer porridge beans or jollof rice, the two can be combined for a great lunch. Here, you will get to learn how to cook white rice and beans together.

Ingredients for Rice and Beans

1.3 cups of rice

2. 2 cups of beans

3. Fresh tomatoes (700ML)

4. 3 Tablespoons canned tomatoes (tin tomato)

5. 3 seasoning cubes

6. 1 cup of sliced onions

7. 1 KG Chicken

8. 1 teaspoon of powdered ginger

9. 1 teaspoon of powdered garlic

10. 500ml Vegetable oil

11. 5 scotch bonnet (peppers)

12. Salt to taste.

Rice and Beans Preparation

Step 1: Begin by parboiling the rice; then pick (select) and parboil the beans, wash both, and set aside in separate bowls.

So, how do you precook rice? Simply add 3 cups of rice into boiling water, let it cook for 2 minutes, then rinse and set away.

Additionally, parboil the beans and set aside.

Step 2: Grind the tomatoes (700 mL). Add 5 Scotch bonnet peppers and mix everything.

Parboil the chicken with the other ingredients (2 seasoning cubes, half cup of chopped onions, and salt). Allow the chicken to boil for 10–15 minutes.

Pick with a kitchen fork and set aside.

Reserve the chicken stock (meat water) as it is a crucial ingredient in Nigerian cooking.

Step 3: Fry or grill the chicken, then set aside.

Step 4: Transfer the parboiled beans to a cooking pot and boil with just water and sliced onions for 30-40 minutes, depending on the type of beans you are cooking; if you are using large white beans, 30 minutes will suffice, but if you are using brown beans, it will take about 40 minutes to be 60% cooked. You just want it almost finished.

How to Make Rice and Beans

Step 5: Heat your cooking pot and add 250ml of oil (use the same oil you used to fry the chicken but lower the amount).

Add half a cup of chopped onions, cook for a minute, then add the ground tomatoes and pepper. Additionally, add the store-bought tomato paste (tin tomato).

Step 6: Stir and sauté until it loses its sour taste and thickens, turning regularly to avoid burning. This should take 15-20 minutes. Once the tomato is fried, remove half and set aside.

Step 7: Add the chicken stock (or meat water).

Add two cups of water, one seasoning cube, salt to taste, and a teaspoon of curry, ginger, and garlic powder. Stir and allow to boil.

Step 8: Taste for salt, then add the precooked beans and parboiled rice.

Step 9: Stir in the remaining fried tomato/pepper that you previously removed. 

Spread equally on top of the cooked rice and beans; this will allow your food to cook properly before burning. Combine the remaining sliced onions.

Cover and simmer on medium heat for 25-40 minutes. Check to see when the rice/beans soften and the water has dried. You should have something like this.