Asian Beans and Rice

Use adzuki or black beans in this recipe for an Asian twist on the classic beans and rice.

Prep Time

15 minutes

Cook Time

45 minutes


4 Servings


1 cup rice, brown (dry)
2 cups beans, adzuki (cooked, or 1 can drained and rinsed)
1 onion (chopped)
1 clove garlic (minced)
1 tablespoon oil (vegetable, olive, or coconut work well)
4 carrot (medium, cut into thin strips)
  ginger, fresh (thumb size piece, minced (optional))
2 tablespoons soy sauce
1 can mandarin oranges (11 oz, juice reserved)
1⁄2 teaspoon Chinese five spice


Cook the brown rice.  Meanwhile, heat up 1 Tbsp oil (olive, vegetable, or coconut works well) in a large pan over medium-high heat and cook the onion and carrots for about 5 minutes. Add garlic and ginger and cook another 2 minutes.  Stir in the beans and heat through. Stir in the soy sauce and mandarin orange juice. Remove the pan from heat and add the mandarin orange slices. Mix the five spice with the rice and then add the bean and onion mixture to the rice, stirring to combine.  You could also experiment with adding mushrooms, cabbage, or green pepper.  Try drizzling with hoisin sauce, if you have it.