Rice and brown
beans, as served in a hotel in the southeast Brazilian countryside. The
dish may be accompanied by meat, bread, eggs, vegetables, etc.
Rice and beans (called arroz y habas or similar in Spanish,
arroz e feijão in
Brazilian Portuguese) is a very popular
dish throughout Latin America and the Caribbean as well as in communities of
Latino and Caribbean people elsewhere.
The dish usually consists of white rice accompanied by brown,
red or black, dry beans (typically Phaseolus vulgaris or Vigna unguiculata) and
seasoned in various ways. Different regions have different preferences. In
Brazil, for example, black beans are more popular in Rio de Janeiro, Rio Grande
do Sul and Santa Catarina, while in most other parts of the country these are
mostly only used in
feijoadas. The New Orleans specialty known as "red beans and
rice" is often accompanied by a side of smoked sausage or a fried pork chop.
In many areas, rice and beans are often served side by side rather than mixed
together. Either way, they may be considered a meal or as a side dish to
accompany a main dish of meat or chicken. Meat or other ingredients are
sometimes placed atop rice and beans or (less often) mixed into it.
Given the basic nature of its ingredients, rice and bean
dishes exists in many regions of the world.