top of page
  • Writer's pictureTina Brand

Spiced rice and beans: a quick version of Mujadara

Originally posted on July 25, 2017

I made this last night, second time in quick succession because I woke up this morning to find this message from our globetrotting sprite:

Hello!!!! I am staying with family in Bristol and guess what my go-to website is for recipes to make them….IZZY HAVE YOU EATEN!! Please update it more, I love it so so much your recipes are amazing and so easy to follow! How is LA life? Missing u xxxoxooxxx

Well, such an enthusiastic message has gotten me going, and here is that recipe I was contemplating.  It is so completely easy, but really tasty and a great side dish to go with a protein or else for a vegan or vegetarian, it is good with something like a saucy eggplant dish.


  • 1 tablespoon cooking oil, I use Rice Bran oil

  • 1 heaped tablespoon cumin powder

  • 1 teaspoon garam masala

  • I large onion, diced

  • 2 cups warm rice

  • 1 teaspoon cinnamon powder

  • handful of toasted walnuts (optional)

  • 1 can black beans, drained

  • handful of soaked and drained currants (optional)

  • salt and ground black pepper to taste

  • 1/2 cup chopped flat leaf parsley and/or mint/or dill


  1. Heat the oil in a heavy skillet and when hot, add all the powdered spices except the cinnamon.

  2. Add the onion and when the pieces have softened, lower the heat and cook further till brown and well coated with spices; all up about ten minutes.

  3. Add the warm rice to the onion mixture and stir well until all the rice is coated.

  4. Now the other ingredients: walnuts, currants, beans, cinnamon.

  5. Season with salt and pepper.

  6. Toss it all together quickly, turn off the heat and immediately turn out onto a serving platter.

  7. Sprinkle over with the green herbs.


bottom of page