• Facebook
  • Instagram
  • Pinterest
  • YouTube
  • EspaƱol
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Tia Clara
  • Recipes
  • Tips
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Tips
  • Subscribe
Ɨ

Brown Rice and Green Beans Pilaf, How to Cook the Best Tasting Brown Rice

  • EspaƱol
Portions: 4 servings

Calories: 784kcal

Try this brown rice and green beans pilaf with bacon, and if you not fond of brown rice, perhaps the addition of some flavorful, savory bacon is what you need to change your mind. It certainly has greatly improved my family's opinion of brown rice and this dish is always welcome on our table.

Why I ā¤ļø it • Recipe • Ingredients • Preparation

Green beans and rice recipe

Why I ā¤ļø it

There are many reasons to love brown rice: It has interesting texture and flavor, it's less carby, contains more fiber, and is more nutritious. But some people are not convinced. For them, I bring you one of my favorite ways to cook brown rice: brown rice and green beans.

The perfect dinner side dish, this flavorful dish of unpolished, or whole rice with green beans and bacon is just what you need to change minds and hearts. And if you want a vegan version, it can be easily converted to a meatless dish.

Brown rice and green beans recipe

This awesome free recipe contains Amazon affiliate links, I receive a small commission from any purchase you make at no extra cost to you. Thanks!

Learn how to make the best tasting brown rice recipe you'll find, an easy to make, flavorful brown rice with green beans and bacon pilaf that will please everyone at the table.

Course: Dinner, Lunch
Inspiration: Fusion
Category: cooking long grain brown rice, integral rice, unpolished rice, whole rice
Author: Clara GonzƔlez

Prep Time1 hr
Cook Time1 d 40 mins
Total Time1 d 1 hr 40 mins

Utensils and tools

  • Strainer
  • Skillet
  • Splatter guard
  • Dutch oven
Brown rice and green beans pilaf
Brown rice and green beans pilaf

Ingredients

  • 1 pound of brown rice [0.45 kg] (approximately 2 cups of rice)
  • 3 cups of vegetable broth [0.71 litro], or broth of your choice
  • 1 pound of bacon [0.45 kg] chopped (I used uncured bacon)
  • 2 tablespoons of olive oil
  • 1 large red onion, (about ½ lb [0.22 kg]), minced
  • 1 pound of green beans ([0.45 kg] approximately 2 cups), chopped
  • 1 ½ teaspoon of salt
  • 2 tablespoon of minced flat parsley (Italian parsley)

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1

Raw brown rice
Raw brown rice

Pour the rice and the broth in a deep bowl and let it rest for an hour, this will help you get tender rice, and shorten the cooking time.

Once that time has passed separate rice and broth using a strainer. Set the rice and the broth aside.

Step 2

To brown the bacon, heat the bacon over medium-low heat in a skillet and cook it, stirring regularly, until it has rendered most of the fat.

Increase heat to medium-high and cook until the bacon has turned golden brown and crispy (careful with grease splatters, use a splatter guard for extra safety).

Crispy bacon bits
Crispy bacon bits

Remove the bacon from the skillet and place it on a paper towel to absorb the excess fat. You may discard the fat.

Step 3

To cook the rice, heat the olive oil over low heat in a dutch oven. Add the onion, and cook stirring until it turns out translucent.

Chopped green beans
Chopped green beans

Add the green beans and rice, mix until they are coated with the oil. Add the broth and salt and increase heat to medium.

Step 4

Simmer until the liquid has evaporated, stirring often to prevent the rice from sticking to the bottom.

Step 5

Mix in the bacon, and parsley, and lower heat to minimum, and cover with a tight-fitting lid. Simmer for 15 minutes.

Step 6

Uncover and stir, moving the rice from the bottom to the top. Cover and simmer for 5 more minutes. Taste for doneness, rice should be firm but cooked-through. If needed, cover and simmer for 5 more minutes.

Serve hot.

Variations

You can make this a vegan recipe by leaving out the bacon. Textured soy bacon chips is also a great substitution, and I have used it with great success.

I used uncured (raw) bacon for this dish, but you may want to try other options, and even substitute turkey bacon for pork bacon if you wish.

If you have chicken broth, it works wonderfully in this dish too.

Top tips

If you don't mind the extra fat, drizzle two extra tablespoons of olive oil after the rice is cooked and fluff with a fork. It will improve the taste, but also keep the grains glistening and fluffed.

Serving suggestions

This is a wonderful side dish to serve with braised chicken, or whichever sauce-rich meat or main dish you like.

What's brown rice?

Brown rice, also known as whole rice, polished rice (integral in Spanish), is rice that still retains the bran and germ layer after the inedible outer husk is removed. Compared to white rice, brown rice contains more fiber, and it's more nutritious, as well as being lower in digestible carbohydrates.

Brown rice can be cooked in similar ways as white rice, but requires longer cooking times to break down the exterior fibrous layer. It has a different taste too, which I don't find disagreeable at all.

Green beans and rice
Green beans and rice

Nutritional information

Calories: 784kcal - Carbohydrates: 68g - Protein: 36g - Fat: 41g - Saturated Fat: 12g - Cholesterol: 74mg - Sodium: 1926mg - Potassium: 889mg - Fiber: 5g - Sugar: 3g - Vitamin A: 565IU - Vitamin C: 11.4mg - Calcium: 79mg - Iron: 3.3mg

FAQs

How to cook brown rice?

My favorite, and most successful way of cooking brown rice is pre-soaking in broth beforehand to improve the flavor, and cut down on cooking time.

How long does brown rice take to cook?

How long it takes to cook brown rice will depend on the particular recipe you use, for this recipe, cooking time is about 30 minutes once the rice is added to the pot.

How to cook jasmine brown rice?

To use jasmine brown rice or basmati brown rice use the same instructions provided in the recipe, cooking time once the rice is added to the pot is still 30 minutes.

Print card

This is just a printer-friendly summary, some useful details are found in the recipe above.

Print

Best Tasting Brown Rice with Green Beans and Bacon

Ingredients

  • 1 pound brown rice [0.45 kg] (approx 2 cups)
  • 3 cups vegetable broth [0.71 lt], or broth of your choice
  • 1 pound bacon [0.45 kg] chopped (see notes)
  • 2 tablespoon olive oil
  • 1 large red onion (½ lb[0.22 kg]), minced
  • 1 pound string beans ([0.45 kg] approx 2 cups), chopped
  • 1 ½ teaspoon salt
  • 2 tablespoon minced parsley

Instructions

  • Pour the rice and the broth in a deep bowl and let it rest for an hour, this will help you get tender rice, and shorten the cooking time.
    Once that time has passed separate rice and broth using a strainer. Set the rice and the broth aside.
  • To brown the bacon, heat the bacon over medium-low heat in a skillet and cook it, stirring regularly, until it has rendered most of the fat.
    Increase heat to medium-high and cook until the bacon has turned golden brown and crispy (careful with grease splatters, use a splatter guard for extra safety).
    Remove the bacon from the skillet and place it on a paper towel to absorb the excess fat. You may discard the fat.
  • To cook the rice, heat the olive oil over low heat in a dutch oven. Add the onion, and cook stirring until it turns out translucent.
    Add the green beans and rice, mix until they are coated with the oil. Add the broth and salt and increase heat to medium.
  • Simmer until the liquid has evaporated, stirring often to prevent the rice from sticking to the bottom.
  • Mix in the bacon, and parsley, and lower heat to minimum, and cover with a tight-fitting lid. Simmer for 15 minutes.
  • Uncover and stir, moving the rice from the bottom to the top. Cover and simmer for 5 more minutes. Taste for doneness, rice should be firm but cooked-through. If needed, cover and simmer for 5 more minutes.
    Serve hot.

Notes

If you don't mind the extra fat, drizzle two extra tablespoons of olive oil after the rice is cooked and fluff with a fork. It will improve the taste, but also keep the grains glistening and fluffed.

Nutrition

Calories: 784kcal

Originally published on Nov 24, 2014

Newest

  • Guava Tart Recipe - Caribbean-Inspired Guava & Cheese Pie
  • Unique Tasty Avocado Recipes
  • Saving Money on Food - 5 Easy-to-Follow Ideas
  • Cucumber Sandwiches: An Easy, Delicious, and Elegant Recipe
  • Facebook
  • Twitter
  • Email

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Sonia

    April 03, 2022 at 10:45 pm

    5 stars
    I was looking for recipes with brown rice, this one worked really well. I think I will repeat.

    Reply

Primary Sidebar

Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

More āžœ

  • Facebook
  • YouTube
  • Instagram
  • Pinterest

Don't miss

  • Fresh And Light Mango Shrimp Ceviche Recipe
  • Easiest Gluten-Free, Sugar-Free Chocolate Cake Recipe
  • How To Make Cucumber Juice: An Easy And Healthy Recipe
  • How To Make the Easiest Lemon Garlic Chicken
  • Amazing Mediterranean Vegan Polenta Casserole
  • How to Make Plantain Soup - Easy, Creamy, and Flavorful
  • Easy, Creamy, Cold Chocolate Drink
  • Best Mediterranean White Bean Soup

The newest Most popular

Footer

As an Amazon Associate, I earn from qualifying purchases.

Contact me | Privacy Policy | Disclaimer | Terms & Conditions | Accessibility Policy | Web Stories

Copyright Ā© 2022 Lunch Club Books, LLC

  • EspaƱol