Bean 'n' Rice Skillet

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Tomato + beanstop 1% of all pairs
   Smell alikestrong
   Cooked together2,713 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

2. Corn + beanstop 3% of all pairs
   Smell alikestrong
   Cooked together1,211 recipes

   Shared aroma: 2,3-pentanedione (butter, sweet).

3. Rice + beanstop 4% of all pairs
   Smell alikestrong
   Cooked together1,017 recipes

   Shared aroma: trans-2-nonenal (cardboard, fatty).

4. Rice + corntop 5% of all pairs
   Smell alikestrong
   Cooked together933 recipes

   Shared aroma: 2-nonenal (fatty, green).

5. Tomato + corntop 6% of all pairs
   Smell alikestrong
   Cooked together2,099 recipes

   Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Instant white rice

Absorbs the liquid as it cooks, becoming tender and thickening the skillet mixture.

Black beans

Add body and protein-rich texture that holds its shape during simmering.

Tomato sauce

Supplies the liquid and acidity that cooks the rice and carries the flavour.

Ground beef

Adds savoury, browned meat flavour and fat to the skillet.