Brazilian Rice and Beans (Instant pot & Stovetop)

Brazilian Rice and Beans isn’t just a side—it’s a staple Brazilian meal, eaten daily in homes across the country. Savory, garlicky, and deeply comforting, it’s made with creamy, well-seasoned beans and fluffy, fragrant rice. I grew up eating this every day in São Paulo, so I know exactly what makes it authentic—and what makes it fail. Whether you’re using dried or canned beans, stovetop or Instant Pot, this foolproof, meal-prep-friendly recipe delivers the real deal—every time.

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✋🏼E aí, pessoal! Hey there, friends!

Let’s talk about a dish that defines everyday life in Brazil—Brazilian rice and beans. If you grew up in a Brazilian home, you already know. It’s on the table every single day, whether for a quick lunch, a side at a botequim, or a big family meal.

For me, this dish is personal. Some of my earliest memories are at my mother’s kitchen table in São Paulo, sneaking beans under my rice, hoping she wouldn’t notice. Now, living in Canada, it’s how I stay connected to home. My kids are growing up on the same flavors my mother made for me, and now, I’m sharing them with you.

Brazilians know good food doesn’t have to be complicated, and Brazilian rice and beans proves it. While many versions start with fried bacon, this is the everyday, hands-off recipe my mother made—simple, nourishing, and completely meatless. It’s naturally vegan, budget-friendly, and packed with rich, garlicky, well-seasoned flavors.

Cook it stovetop, in an Instant Pot, or a slow cooker—this foolproof, meal-prep-friendly recipe delivers the authentic flavors I grew up with—no guesswork, no fuss.

Want more Brazilian recipes? Pair this with our famous Brazilian Caipirnha cocktail and some air fryer yuca fries! Need dairy-free recipes, check out our dairy-free Brazilian Pao de Queijo or Vegan Brigadeiro!

🍛What Beans Do We Use?

Feijoada and feijoada carioca are Brazil’s famous meat-heavy bean stews made with black or brown beans. But this? This is the everyday version—simple, affordable, and perfect for meal prep.

In São Paulo and the Northeast, most families use feijão carioca or feijão rajado—brown beans that turn creamy and mild, perfect for soaking up garlicky broth. Since feijão rajado can be hard to find, we tested this recipe with pinto beans, and they work just as well!

👶 Kid-Friendly Bonus: These beans are soft, mild, and easy to mash into rice—no strong flavors, no weird textures. Even picky eaters won’t fight this one!

🫘Ingredients Notes & Substitutions

This Brazilian rice and beans recipe uses simple ingredients to create a flavorful, hearty meal. Here’s what you need and how each ingredient brings authentic Brazilian flavors to the dish:

👉 Want to skip ahead? Jump to the Recipe

Pinto Beans Ingredients:

• Dry Pinto Beans (or Feijão Carioca or Rajado): When possible, I prefer to make this Brazilian-style bean recipe with Feijão Rajado or Feijão Carioca. Both have a great creamy texture when cooked. However, since these beans are harder to find, we often make this recipe with pinto beans. I recommend dry beans but canned also works. Just drain and rinse and skip to step 2.
• Fresh Onion & Garlic: We will sautee these to help build a sweet, aromatic base for our beans.
• Bay Leaf: A small but powerful addition to help build flavor.
• Spices: While not as traditional, we add paprika and cumin to our Brazilian beans as an adaptation from my mother's recipe to add a touch more flavor and depth.
• Salt & Black Pepper: Just enough to enhance the natural flavors without overpowering them.
• Chili Peppers (Optional):  For those who love heat, like my husband! Add whole or chopped for a spicy kick.

Brazilian Rice Ingredients:

• Long-Grain White Rice: Brazilians traditionally use agulhinha rice, but any basic long-grain rice will work. Short grain is too starchy, and sticky rice will give the wrong texture. You can use brown rice, but it isn't traditionally used, and you will need to cook it longer.
• Fresh Onion & Fresh Garlic: To make this authentic, you need onions and garlic. We will sautee them first in some olive oil to help flavor the rice. It adds a nice touch of sweetness and depth.
• Salt: We flavor our rice just with salt so it stays neutral and paired with the beans.

For full quantities, see the recipe card.

👩🏽‍🍳Step-By-Step Instructions: Stove-top & Instant Pot

Cooking brand Brazilian style can easily be achieved on the stove or in an instant pot. I have provided both stovetop instructions and instant pot instructions so you can choose either option for this recipe!

Step 1: Start by Soaking Your Beans

If using dry pinto benas you will need to soak first. This is crucial for reducing the cooking time. I usually soak mine overnight, but if you're pressed for time, 3 hours should suffice. If using canned pinto beans skip this step.

Step 2: Drain and Cook

After soaking, drain and rinse the beans. Transfer them to a large pot and add enough water to cover them by 2 inches. Toss in 3 bay leaves, cover, and cook over medium-high heat until they are slightly soft, about 60 minutes.

INSTANT POT: If you're using an instant pot, set to bean and cook for 45 minutes.

Step 3: Preparing the Flavor Base

Start this step once your pinto beans finish cooking and are soft (can squeeze them between your fingers). In a separate pan, heat the olive oil over medium heat. Add the diced onion, minced garlic, and spices and sauté until the onions are translucent. About 3 minutes.

Step 4: Mash in Some Beans

Scoop out about a third of the cooked beans (leave the broth in the pot) and add them to the onion-garlic mixture. Gently smash them with your spoon. This technique thickens the beans and creates a creamy texture, which is a hallmark of Brazilian-style beans.

Step 5: Final Simmer

Combine the two pots. Add the mashed beans mixture back into the pot (or instant pot) with the remaining beans and their liquid. Stir well and let it simmer for about 30 minutes. The smashed beans will help thicken the broth and blend the flavors together.

INSTANT POT: Set to simmer and cook for another 30 minutes.

Step 6: Rinse the Rice

Start by thoroughly rinsing the rice under cold water until the water runs clear. This step is crucial for removing excess starch, which helps in achieving that classic Brazilian rice texture - fluffy and non-sticky.

Step 7: Sautee the Rice:

In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic and cook until the onion is translucent. Next, add the rinsed rice and sautee the grains for a few minutes. Then, add water and salt to the pot. Bring to a boil, reduce the heat to low, cover, and let it simmer. Cook until the water is absorbed and the rice is tender. Do not stir!!

INSTANT POT: If using an instant pot, set it to sautee and follow the same steps to suatee. Then, add water and set to cook for 12 minutes on rice setting.

Tip: Sauteeing the rice grains is typical in Brazilian cooking. This step coats the grains with oil and aromatics, enhancing the flavor and texture of the final dish.

Step 8: Rest and Fluff:

Once the rice is cooked, turn off the heat and let it sit covered for a few minutes. This allows the rice to steam and become perfectly fluffy. Fluff the rice with a fork before serving.

Then add some rice to a plate followed by the Brazilian pinto beans. Add green onions, fresh cilantro, or hot sauce when reheating for extra flavor. Serve with pão de queijo or a simple salad for a full meal.

💡Tips for Flavorful Brazilian Rice and Beans

• Always Soak Dry Beans – Soaking dry beans for at least 3 hours (or overnight) reduces cooking time and helps with digestion. If you're short on time, canned pinto beans are a great shortcut—just rinse and adjust the seasoning.
• Mash for Creamy Texture – The secret to Brazilian-style beans? Mash a portion of the cooked beans before the final simmer. This thickens the broth naturally, making it extra creamy and flavorful, just like in a traditional Brazilian rice recipe.
• Rinse the Rice for Perfect Texture – Always rinse the rice under cold water until the water runs clear. This removes excess starch, so the grains cook up light, fluffy, and separate—the Brazilian way!
• Toast the Rice for Authentic Flavor – In Brazilian recipes, we sauté the rice in olive oil before adding cups of water. This coats the grains, giving them a nutty flavor and ensuring they cook up fluffy, not sticky.
• Farofa: Traditionally we add some farofa to our rice and beans to add texture. Forafa is essentially roasted cassava flour or manioc flour. You can buy Farofa or check out this delicious farofa recipe by Brazilian Kitchen Abroad!

🍴Leftover Ideas

Turn Brazilian rice and beans into easy, delicious meals:

• 🌯 Burrito or Wrap Filling – Use cooked beans and fluffy rice as a base. Add fresh cilantro, hot sauce, or sour cream for extra flavor.
• 🥗 Rice Bowls – Top with green onions, avocado, and salsa for a quick, protein-packed meal.
• 🥣 Bean Soup – Blend pinto beans with boiling water or broth for a creamy Brazilian-style soup. Add vegetables for extra nutrition.
• 🍳 Breakfast Scramble – Sauté leftover beans with olive oil, chopped onion, and green pepper. Serve with pão de queijo or eggs for a hearty breakfast.

❔Recipe FAQ

🥣More Brazilian-Inspired Dishes

I hope you enjoyed our Brazilian beans and rice recipe. If you are looking for more easy meal prep ready recipe be sure to check out these below! If you have leftover rice be sure to make the baked rice balls!

👋🏼 Até logo, amigos! Hope you love this recipe as much as we do. Cooking is always better when shared, so enjoy every bite and keep bringing good food to the table. Até a próxima! 🎉

📝Information Source

1. Baroni, L., Sarni, A. R., & Zuliani, C. (2021). Plant Foods Rich in Antioxidants and Human Cognition: A Systematic Review. Antioxidants, 10(5), 714.
2. Mullins, A. P., & Arjmandi, B. H. (2021). Health Benefits of Plant-Based Nutrition: Focus on Beans in Cardiometabolic Diseases. Nutrients, 13(2), 519.
3. Anjom-Shoae, J., Sadeghi, O., Hassanzadeh Keshteli, A., Afshar, H., Esmaillzadeh, A., & Adibi, P. (2020). Legume and Nut Consumption in Relation to Depression, Anxiety and Psychological Distress in Iranian Adults. European Journal of Nutrition, 59, 3635–3645.