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. Description The dish usually consists of white or brown rice accompanied by cooked brown, red or black dry beans (typically Phaseolus vulgaris or Vigna unguiculata) and seasoned in various ways. This dish is also commonly served with sides of stewed chicken, pork, beef, potato salad, boiled potatoes, and many other sides from many different cultures. In many areas, beans and rice are often served side by side rather than combined. Either way, they may be considered a meal, frequently with a topping of meat or chicken. Meat or other ingredients are sometimes placed atop beans and rice or, less frequently, mixed into it. Different regions have different preferences. In Brazil, for example, black beans are more popular in Paraná, 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. History The Americas Genetic analyses of the common bean Phaseolus shows that it originated in Mesoamerica, and subsequently spread southward, along with maize and squash, traditional companion crops. Asian rice was introduced to Mexico and Brazil during the colonial era by the Spanish and the Portuguese. However, it has recently been discovered that the indigenous peoples of the Amazon had already cultivated a distant relative of Asian rice of the same genus Oryza some 4,000 years ago, and were growing it alongside maize and squash, traditional companion crops of beans, which were also by that time present in South America. Some recent scholarship suggests that enslaved Africans may also have played an active role in the establishment of rice in the New World. It is also one of the most common foods in some Spanish-speaking countries. Nutritional significance Beans and rice are very nutritious. Rice is rich in starch, an excellent source of energy. Rice also