Brown Rice and Red Beans with Cumin, Coriander and Cilantro

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Kick up your brown rice game with this beautifully spiced and herbed seasoned rice and beans. This brown rice and beans recipe is healthy and easy to make. The brown Jasmine rice not only has flavor on its own, but it cooks in just 30 minutes. Multiple flavors perfumed the rice and beans perfectly; cumin seeds toasted, coriander, cilantro, ginger and garlic. I used chicken broth, but you can substitute vegetable broth or use just water and the rice will still be as flavor packed. And it is vegetarian or vegan friendly with the substitution. I hope you will try this recipe and enjoy it as much as we do. Happy Cooking!

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4 from 2 votes

Brown Rice and Red Beans with Cumin, Coriander and Cilantro

This is an easy brown rice recipe using rice that cooks in just 30 minutes. It's perfectly seasoned and works as a delicious healthier side dish.

Course Side Dish
Cuisine American, Caribbean, Healthy
Keyword Best brown rice, Brown rice recipes, Chicken Broth, cilantro, Coriander, Cumin, Cumin Seeds, ginger, healthy side dish, How to cook perfect brown rice, Is brown rice healthy, Red Beans and Rice Recipe, Vegan Cuisine, Vegetable Broth, Vegetarian Cuisine
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time: 15 minutes
Total Time 1 hour
Servings 4 People
Calories 246 kcal
Author Yasmin Jackson


  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon cumin seeds
  • 2 teaspoons fresh ginger finely chopped/minced
  • 2 teaspoons fresh garlic finely minced or pressed
  • 1/2 cup fresh cilantro finely chopped
  • 1 cup brown rice rinsed thoroughly (I use Goya Jasmine Brown rice that cooks in 30 minutes)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt or kosher (adjust for your diet)
  • 1 1/2 cups chicken broth or vegetable broth or water


  1. In a heavy bottom pot, add the olive oil and cumin seeds. Turn on the heat to medium.

    Note: I added the cumin seeds to the oil before heating it. This will allow the cumin seeds to toast in the oil as it heats up and prevents burning.

  2. Stir and cook the cumin until it starts to smell fragrant and it will start to crackle.

  3. Add the ginger and garlic. Stir and cook 30 seconds

  4. Add the cilantro. Stir and cook 30 seconds.

  5. Add the rice, coriander, freshly ground black pepper and salt. Stir/Mix.

  6. Add in the beans. Stir/Mix.

  7. Add in the chicken broth (or veggie broth or water). Stir. Bring to a boil. Cover pot with tight lid. Turn the heat to low and simmer until all the liquid is absorbed, about 30 minutes.

    Note: I used brown rice that cooks in 30 minutes. Be sure to cook your rice for the package recommended time.

  8. Turn of the stove. Gently stir or fluff the rice with spoon or fork. Cover with the tight lid and allow to rest for 15 mintes.

    Note: The rice will feel slightly grainy and while the water is absorbed, it will appear slightly wet. This is okay – as the rice rests it will continue to cook to perfect al dente and the wettish look will disapear.

  9. Transfer to a serving bowl. Serve with your favorite entre. Enjoy.

Recipe Notes

Tutorial Video Available: Brown Rice and Red Beans with Cumin, Coriander and Cilantro

Nutritional information will vary depending on actual serving size.

I used Goya Brown Jasmine Rice. I usually find this in my local supermarket or at Walmart. You can use whatever brown rice you prefer, but be sure to use the cook time on the package. [Some brown rice takes 50 to 60 minutes to cook). 

Nutrition Facts
Brown Rice and Red Beans with Cumin, Coriander and Cilantro
Amount Per Serving
Calories 246 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 908mg39%
Potassium 238mg7%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 146IU3%
Vitamin C 7mg8%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. 😋😋😋


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