Israeli Rice and Beans

Easy and flavorful vegetarian lunch or delicious side with meat or fish

This is a great recipe to keep at the ready for a quick, vegetarian lunch. It’s also a great side dish to pair with chicken or fish. Rice and beans is a traditional Sephardic dish that has become increasingly popular across Israel.

I opted to make this version with canned beans, in order to save time. But to really do it right, I recommend using dried beans and slow cooking this dish to really develop the rich flavors. But for a quick lunch version, this works just fine.


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Israeli Rice and Beans

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Israeli


  • 15 oz can Cannellini Beans
  • 1 tbsp Avocado Oil
  • 1 small Onion diced
  • 4 cloves Garlic minced
  • 2 tbsp Tomato Paste
  • 1 cup Vegetable Stock
  • 1 tbsp Cumin
  • 1 tbsp Smoked Paprika
  • Salt and Pepper to taste
  • 1 cup Rice prepared according to package instructions


  • In a pan, heat the avocado oil over medium-high heat until it shimmers.
  • Add the onions and saute about 5 minutes. Add the garlic and cook another minute.
  • Add the beans, tomato paste, and spices. Cook another minute.
  • Add the vegetable stock. Bring to a boil and reduce to a simmer until the sauce thickens.
  • For a meal prep lunch, place a layer of rice in the container and top with the bean mixture. Refrigerate until ready to heat and eat. This recipe makes two lunch servings.

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