The study was carried out to determine the blood glucose response and glycaemic index (GI) of rice/beans for diabetics and non-diabetics. The subjects comprised of 10 diabetics and 6 non-diabetics. Feeding of glucose was repeated twice and test meal was administered only once. The meals (test meal) contained 50 grams of carbohydrate and are made up of rice, beans, tomatoes and palm oil with meat, while 50 grams of glucose was used as the standard food. The GI for rice and beans was taken as the average of the 10 values for type-2 diabetic subjects and 6 values for the controls. Glycaemic index of rice/beans was 59 in the type-2 diabetic while it was 60 in the healthy individuals.  The glycaemic loads of this meal were 29.5 and 30 for diabetic and healthy subjects respectively. The glycaemic index of rice and beans is within the moderate group while the glycaemic load of the meal is high. Processing of food and how they interact with each other may have profound effect on the glycaemic index of the meal. It is recommended that rice and bean should be eaten by diabetics when the grains are intact rather than when mashed.