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Company Beans with Rice
Company Beans with Rice is a hearty and comforting vegetarian dish that combines beans, rice, and fresh vegetables for a balanced, flavorful meal. Likely originating from mid-20th-century American home cooking, this recipe reflects the era’s focus on convenience and nutrition. The blend of sautéed onions, garlic, tomatoes, zucchini, and herbs creates a rustic, garden-fresh taste, while melted cheese adds a creamy finish. Perfect for family dinners or casual get-togethers, it’s an affordable and satisfying dish that transforms simple pantry staples into a wholesome, crowd-pleasing meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 tbsp oil
  • 1 onion (medium, chopped)
  • 2 cloves garlic (crushed)
  • 2 tomatoes (medium, chopped)
  • 1 zucchini (medium, chopped)
  • ½ tsp oregano
  • 16 oz beans (kidney, pinto, or black, drained and rinsed)
  • salt (to taste)
  • 3 cups cooked rice
  • 1 cup cheese (shredded, cheddar or Monterey Jack)

Instructions
 

Step 1: Sauté Aromatics

  • Heat oil in a large skillet over medium heat. Add chopped onion and crushed garlic. Sauté until onion becomes translucent.

Step 2: Add Vegetables

  • Stir in chopped tomatoes, zucchini, and oregano. Cook and simmer for about 15 minutes, stirring occasionally, until vegetables soften and release juices.

Step 3: Add Beans

  • Mix in the drained beans. Simmer gently and stir until the mixture is heated through. Add salt to taste.

Step 4: Combine and Serve

  • Spoon the mixture over hot cooked rice. Sprinkle with shredded cheese just before serving. Serve warm.

Tips

  • Use any 16-oz can of beans you like (kidney, pinto, or black beans work well).
  • Drain and rinse canned beans to reduce sodium and improve texture.
  • Add a pinch of crushed red pepper for light heat.
  • Substitute yellow squash for zucchini if that’s what you have.
  • Use brown rice, basmati, or long-grain white rice according to preference.
  • Top with Monterey Jack, cheddar, or a Mexican-blend shredded cheese.
  • Stir fresh chopped herbs (parsley or cilantro) in at the end for brightness.
  • Add corn kernels or bell pepper to increase vegetables and color.
  • Make it vegan by omitting the cheese or replacing with plant-based cheese.

Nutrition

Calories: 350kcalCarbohydrates: 46gProtein: 13gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 480mgPotassium: 680mgFiber: 8gSugar: 5gVitamin A: 900IUVitamin C: 18mgCalcium: 160mgIron: 2.5mg
Keyword beans and rice, comfort food, easy weeknight recipe, family meal, skillet meal, vegetarian dinner, vintage recipe, zucchini and tomatoes
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