Name: Spanish Rice And Beans Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 1 tbsp oil (use veggie broth if you avoid oil); 1 medium onion, diced; 1 medium red bell pepper, chopped; 3-4 garlic cloves, minced; 1 tsp ground cumin; 1 tsp sweet paprika; 1 tsp dried oregano; ½ tsp smoked paprika; Pinch of red pepper flakes; Salt & black pepper to taste; 1 ½ cups (300 g) white rice, uncooked; 1 ¼ cups (300 ml) vegetable broth or more, depending on rice variety; 1 ¼ cups (300 g) salsa; 1 can (15 oz / 270 g) kidney beans, drained and rinsed; ½ cup (65 g) green olives, halved (optional); Fresh herbs to garnish, e.g., cilantro or parsley

Jump to Recipe

Spanish Rice And Beans is a vibrant, hearty dish that has rescued me more than once on busy weeknights and lazy Sunday afternoons alike. Packed with fluffy rice, creamy kidney beans, colorful veggies, and a punchy blend of spices, this one-pot wonder tastes like a flavor fiesta with every bite. Whether you’re feeding a hungry family or meal-prepping for the week ahead, Spanish Rice And Beans never disappoints with its simplicity, versatility, and comforting goodness.

Spanish Rice And Beans Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for everyday pantry staples, each playing a unique role, from bold spices to creamy beans and zesty salsa. Don’t skip or skimp: these ingredients work together to create the signature taste, texture, and eye-catching color of Spanish Rice And Beans.

Oil: Adds richness and helps sauté the veggies for a more flavorful base. For oil-free, use veggie broth instead.
Onion: Brings sweetness and depth to enhance the taste of every bite.
Red Bell Pepper: Offers a sweet, slightly tangy crunch and gorgeous color.
Garlic Cloves: Deliver robust flavor and classic aroma—don’t skimp!
Ground Cumin: Infuses earthy, warm notes that are the soul of this dish.
Sweet Paprika: Adds gentle sweetness and a burst of red hue.
Dried Oregano: A hint of Mediterranean flavor lifts the whole recipe.
Smoked Paprika: Brings subtle smokiness that makes this dish memorable.
Red Pepper Flakes: Just a pinch gives gentle heat; adjust to your spice preference.
Salt & Black Pepper: Balances and enhances all the other flavors.
White Rice (uncooked): The perfect, fluffy canvas for the medley of flavors—see notes for alternatives.
Vegetable Broth: Hydrates the rice, building flavor as it cooks.
Salsa: Zesty and tangy, and it pulls everything together beautifully.
Kidney Beans (canned): Creamy, protein-packed, and super filling.
Green Olives (optional): Briny pops of flavor for adventurous eaters.
Fresh Herbs (cilantro or parsley): Finish with a fresh, herbaceous flourish.

How to Make Spanish Rice And Beans

Step 1: Soak and Prep

Begin by soaking your rice in a bowl of cold or lukewarm water for at least 10 minutes—30 if you’ve got the time. This simple step gives your Spanish Rice And Beans its irresistible fluffiness and helps the grains cook evenly. As the rice soaks, chop up your onion, garlic, and bell pepper, and have the rest of your ingredients ready to go. Getting organized now makes the rest a breeze!

Step 2: Sauté Aromatics

Heat the oil (or veggie broth) in a large skillet or deep pot over medium heat. Toss in the onion and red bell pepper, sautéing for about 3 minutes until they just start to soften and become fragrant. Stir in the minced garlic, cumin, both paprikas, oregano, and a pinch of red pepper flakes. Let them bloom in the heat for one more minute, releasing all the gorgeous aromas that make Spanish Rice And Beans so inviting.

Step 3: Simmer with Rice, Salsa & Broth

Drain your soaked rice, then add it straight into the pan with your veggies and spice mixture. Pour in the salsa and vegetable broth, giving it all a gentle stir to combine. Crank up the heat to bring it all to a boil, then immediately reduce to the lowest simmer, cover tightly, and walk away—no peeking, no stirring! Let the flavors meld and the rice cook undisturbed for 15 to 20 minutes. Check your rice package if unsure about timing, since some varieties need a bit more liquid or time.

Step 4: Finish with Beans & Olives

Once the rice is tender and the liquid is absorbed, turn off the heat and gently fluff the mixture with a fork. Now’s the time to fold in the drained kidney beans and (if you love them) the green olives. Taste and adjust the seasoning with extra salt, pepper, or a dash more cumin. The finishing touch? A hearty handful of chopped cilantro or parsley sprinkled on top for that fresh, herby kick that defines the best Spanish Rice And Beans.

Step 5: Serve & Enjoy

Your Spanish Rice And Beans is officially ready to steal the show. Serve it hot and let everyone add extra herbs, a squeeze of lime, or a favorite topping. Each bite delivers warmth, comfort, and a crazy amount of flavor. Pat yourself on the back—a meal like this is seriously worth celebrating!

How to Serve Spanish Rice And Beans

Garnishes

Liven up your bowl with a flourish of fresh cilantro or parsley, a few extra sliced olives, or even a wedge of lime. For an extra treat, add a drizzle of hot sauce, a scoop of dairy-free sour cream, or a sprinkle of diced avocado. These garnishes transform Spanish Rice And Beans from humble to restaurant-worthy in seconds.

Side Dishes

Spanish Rice And Beans is hearty enough to stand alone, but it also plays well with crisp green salads, cornbread, or simple roasted veggies. Try it alongside grilled corn, sautéed greens, or a fresh tomato salad. For a bigger spread, offer warm tortillas or crusty bread to scoop up every last bite.

Creative Ways to Present

Swap out your usual serving bowls for roasted bell pepper “cups” or stuff the mixture into burritos or tacos. For gatherings, try piling Spanish Rice And Beans onto a platter, topped with a rainbow of diced veggies and herbs, making it the centerpiece of your table. Your creativity is the only limit!

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely before transferring to an airtight container. Spanish Rice And Beans keeps well in the fridge for up to three days, making it perfect for meal prep and quick lunches throughout the week.

Freezing

This dish is a freezer superstar! Portion cooled Spanish Rice And Beans into freezer-safe containers or bags, removing as much air as possible. Store flat for easy stacking, and it will be ready and tasty for up to three months.

Reheating

When reheating, add a splash of water or broth to loosen things up and prevent sticking. For single servings, a minute or two in the microwave does the trick, while larger portions can be reheated gently in a skillet over low heat. Stir occasionally to heat through evenly, and refresh with a handful of fresh herbs before serving again.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice brings a lovely nutty flavor and extra nutrition, but does require a longer cook time and extra broth. Just keep an eye on the liquid level and add a bit more as needed.

Is Spanish Rice And Beans gluten free?

Yes, this recipe is naturally gluten free as long as your salsa and broth are verified gluten free. It’s a fantastic option for anyone needing to avoid gluten.

Which type of salsa should I use?

Any tomato-based salsa works—smooth, chunky, mild, or spicy—so choose according to your taste. Just avoid salsas with overly sweet or smoky flavors unless that’s your preference.

Can I add other vegetables?

Definitely! Spanish Rice And Beans is flexible—feel free to toss in corn, peas, carrots, or zucchini. It’s a great clean-out-the-fridge meal that still tastes fantastic.

What beans can I substitute for kidney beans?

If you don’t have kidney beans, black beans, pinto beans, or even chickpeas will fit right in. Use whatever you have on hand—your Spanish Rice And Beans will still be delicious!

Final Thoughts

Whether you’re a seasoned plant-based cook or just looking for a cozy dinner win, make room in your rotation for Spanish Rice And Beans. It’s fast, fun, and brings joy to every table it graces. I can’t wait for you to try it!

Spanish Rice And Beans Recipe

★★★★★

4.8 from 18 reviews

Author: Olivia
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Spanish Rice and Beans recipe is a flavorful and satisfying dish that combines rice, beans, and a blend of spices for a delicious meal that is perfect for a weeknight dinner.

Instructions

Soak Rice: Add the rice to a bowl with cold or lukewarm water and let it soak for at least 10 minutes. Discard the water.
Sauté Vegetables: Heat oil in a skillet, sauté onion, bell pepper, garlic, and spices.
Add Rice and Liquid: Stir in rice, salsa, and veggie broth. Bring to a boil.
Simmer: Cover and simmer on low heat for 15-20 minutes without stirring.
Adjust Seasonings: Taste and adjust seasonings. Stir in beans and olives. Garnish with herbs.

Notes

For rice varieties with longer cooking times, adjust the amount of vegetable broth and salsa accordingly.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Spanish