Sekihan (Japanese Azuki Beans and Rice)

I just can’t help myself with beans and rice. We love it so much in our house that when I find a new way to do it, I jump right on it. This particular recipe for Sekihan is a Japanese recipe for rice and beans. The beans are adzuki beans which are a small red bean common in Japan. The rice is a combination of sweet rice and short grain rice. This will make a very thick and creamy beans and rice. I am starting with a recipe from Just One Cookbook. I want to jazz this up a bit, since the recipe is only rice and beans with no vegetables. I think the foundation is good, but a little more protein and vegetables wouldn’t hurt. According to Just One Cookbook, Sekihan is a dish served for celebrations. Let’s celebrate a new found beans and rice dish. Here are the original stats:

Here’s what I changed:

  • I increased the servings from 5 to 11 to lower the calories
  • I replaced the white rice blend with a short grain brown rice.
  • I added red bell pepper and carrot to increase the vitamins A and C.
  • I added some chicken breast to increase the protein.

Here are the final stats:

Here is the final recipe:


Serves 11

  • ½ cup Azuki beans 
  • 630g short grain brown rice
  • 2 ½ cups water
  • ½ tsp kosher salt
  • 2 large carrots, chopped
  • 4 red bell pepper, chopped
  • 7.5 ounces cooked chicken breast
  1. Wash azuki beans and soak for 8 hours or overnight.
  2. Place brown short-grain rice into a bowl and wash thoroughly. Drain the rice for 30 minutes.
  3. Heat an instant pot on sauté mode.  Add in the bell pepper and carrot and cook until soft.
  4. Add the water, salt, rice and beans.  Place the instant on pressure cook and the brown rice setting.  Allow for a natural pressure release.
  5. Add in the cooked chicken an heat through.

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