Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately.
Rice and brown beans served in a hotel in the southeast Brazilian countryside. The dish may be accompanied by meat, bread, eggs, vegetables, etc.
Kidney beans and rice
Red beans and rice
Enchiladas, with Mexican rice and beans
Gallo pinto or gallopinto is a traditional dish from Central America. Consisting of rice and beans as a base, gallo pinto has a long history and is important to Nicaraguan and Costa Rican identities and cultures, just as rice and beans variations are equally important in many Latin American cultures as well. It has similarities with the Cuban moros y cristianos dish. It is served with breakfast, lunch, and dinner and pairs well with Lizano sauce.
Gallo pinto, served at breakfast with fried eggs, plantain, bacon, avocado, a corn tortilla and sour cream
