Name: Spanish Rice and Beans Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 1 tbsp oil (use vegetable broth if avoiding 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 and 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 (15 oz) can (270 g) kidney beans, drained and rinsed; ½ cup (65 g) green olives, halved (optional); Fresh herbs such as cilantro or parsley, for garnish

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If you’re looking for a comforting, vibrant dish that’s both filling and flavorful, this Spanish Rice and Beans Recipe is a winner in my book. It strikes the perfect balance between hearty and fresh, with tender rice soaking up all those lovely spices and the beans adding a creamy texture. Whenever I make it, it fills the kitchen with the most inviting aromas that make everyone gather ’round the table quicker than you’d expect!

This recipe is a real workhorse—it’s perfect for a quick weeknight dinner, but also makes a fantastic meal prep option because it tastes even better the next day. Plus, it’s super versatile, healthy, and budget-friendly, so it’s definitely worth keeping in your recipe collection. I love how it gives you those classic Spanish flavors without any fuss, and I think you’ll enjoy how easy it is to throw together.

Ingredients You’ll Need

The magic of this Spanish Rice and Beans Recipe is in how the ingredients complement each other — simple pantry staples come together to create something totally crave-worthy. Here’s what you’ll want to have on hand before you start.

Oil: I usually use vegetable oil, but you can skip this and use veggie broth instead if you’re avoiding oil.
Onion: A medium diced onion provides a sweet, savory base that’s key to building flavor.
Red bell pepper: Gives a pop of color and a subtle sweetness that balances the spices beautifully.
Garlic: 3-4 cloves minced — because what’s Spanish cooking without garlic?
Ground cumin: Adds warmth and earthiness that really shines in rice dishes.
Sweet paprika: For that classic smoky red color and gentle peppery kick.
Dried oregano: Provides a hint of herbaceousness tied to Mediterranean flavors.
Smoked paprika: Just half a teaspoon to deepen the smoky profile.
Red pepper flakes: A pinch for subtle heat — adjust to your spice tolerance.
Salt & black pepper: To season throughout and bring everything together.
White rice (uncooked): I recommend long-grain white rice, but you can experiment with basmati or jasmine for a slightly different aroma.
Vegetable broth: 1 ¼ cups, which adds depth to the rice as it cooks — feel free to add a bit more if needed.
Salsa: One and a quarter cups — I like using a chunky salsa to add texture, but smooth salsa works too.
Kidney beans (canned): Drained and rinsed to keep things light and not too salty.
Green olives (optional): Halved — I add these when I want a salty, briny punch that contrasts nicely with the rice.
Fresh herbs: Cilantro or parsley to garnish, lending that fresh brightness when serving.

Variations

I love to play around with this Spanish Rice and Beans Recipe depending on what’s in my kitchen or dietary needs. It’s super forgiving, so make it your own!

Spicy twist: I’ve added a diced jalapeño with the onions for an extra kick that wakes up the whole dish.
Protein boost: When I want it heartier, I stir in some cooked chorizo or shredded chicken—delicious and easy.
Vegan/Gluten-free: This recipe is naturally vegan and gluten-free, but always double-check your salsa and broth ingredients to be safe.
Seasonal veggies: In spring, I toss in some diced zucchini or corn — it adds texture and freshness that I adore.
Rice swap: Brown rice works fine too, just expect longer cooking time and a nuttier flavor.

How to Make Spanish Rice and Beans Recipe

Step 1: Sauté Your Aromatics

Heat your oil (or vegetable broth if you’re oil-free) in a large skillet over medium heat. Toss in your diced onion and red bell pepper, cooking them until they soften and the onion turns translucent—about 5 minutes. This is where your dish starts building its flavor foundation, so don’t rush it! Add the minced garlic and cook for another minute until fragrant—watch closely so it doesn’t burn.

Step 2: Toast the Spices

Next, sprinkle in the ground cumin, sweet paprika, smoked paprika, dried oregano, and red pepper flakes. Stir them into the vegetable mix for about 30 seconds to toast the spices — this step really releases their essential oils and boosts the aroma. You’ll notice the kitchen smelling incredible!

Step 3: Add Rice and Liquids

Pour in the uncooked rice and stir well to coat each grain with the flavorful oil and spice mixture. This little toast step helps keep the rice from turning mushy later. Now add the vegetable broth and salsa, stir everything together, and bring it to a gentle simmer. Cover your skillet, reduce the heat low, and let it cook for about 15-20 minutes—don’t peek too often! Let the rice absorb all those lovely liquids.

Step 4: Stir in Beans and Olives

Once the rice is tender and the liquid mostly absorbed, gently fold in the drained kidney beans and halved green olives if using. Cover again and let it steam for another 5 minutes just to warm the beans through. This keeps the beans creamy while blending all those flavors together.

How to Serve Spanish Rice and Beans Recipe

Spanish Rice and Beans Recipe - Recipe Image

Garnishes

I always sprinkle fresh cilantro or parsley over the top just before serving—it adds such a fresh, vibrant note to the dish. Sometimes I’ll add a squeeze of lime juice or a dollop of sour cream if I want a creamy contrast. A handful of sliced green onions can also add a nice bite!

Side Dishes

This Spanish Rice and Beans Recipe is hearty enough to stand on its own, but I love serving it alongside simple grilled veggies, a crisp green salad, or some warm, crusty bread to soak up any extra sauce. It pairs particularly well with grilled chicken or fish if you want to add some protein on the side.

Creative Ways to Present

For a fun twist, I sometimes serve the rice and beans inside hollowed-out roasted bell peppers — it makes for a festive, colorful presentation, especially when friends are over. Another favorite is layering it in a bowl topped with avocado slices, queso fresco, and a drizzle of hot sauce for a vibrant, Tex-Mex style bowl.

Make Ahead and Storage

Storing Leftovers

I like to transfer leftovers to an airtight container and pop them in the fridge. The flavors actually deepen overnight, making this an even tastier lunch or dinner option the next day. Just be sure to cool it quickly before refrigerating to keep everything fresh.

Freezing

This Spanish Rice and Beans Recipe freezes wonderfully. I portion it out into freezer-safe containers or bags (make sure it’s fully cooled first!) and it keeps well for up to three months. When I’m in a pinch, I just pull a container out and defrost it overnight.

Reheating

To reheat, I usually warm it gently on the stove over low heat, adding a splash of water or broth to keep it from drying out. It also works in the microwave—just cover loosely and heat in short intervals, stirring in between to heat evenly. This way, you get a delicious meal in just minutes.

FAQs

Can I use brown rice instead of white rice in this Spanish Rice and Beans Recipe?

Absolutely! Brown rice works fine but it will take longer to cook—usually around 40-45 minutes. You’ll want to increase the cooking liquid slightly and keep the heat low to make sure it cooks evenly without burning.
What’s the best way to make this recipe oil-free?

I substitute the oil with vegetable broth when sautéing the onions and peppers. It still softens the veggies nicely without adding extra fat. Just be ready to add a little more broth as needed to prevent sticking.
Can I use canned beans other than kidney beans?

Yes! Black beans or pinto beans make excellent alternatives and blend beautifully with the spices and salsa. Just make sure to drain and rinse them before adding.
Is this Spanish Rice and Beans Recipe suitable for meal prepping?

Definitely. It stores well in the fridge for up to 4 days and freezes beautifully. It’s a great option for preparing ahead and enjoying quick, wholesome meals during busy weeks.
Can I add meat or other proteins?

Yes! While the recipe is naturally plant-based, I like to add cooked chorizo, shredded chicken, or even sautéed shrimp occasionally for extra flavor and protein. Just add them near the end so they stay tender.

Final Thoughts

This Spanish Rice and Beans Recipe holds a special place in my kitchen because it’s so simple yet so satisfying. I hope you find it as delicious and reliable as I do, whether you’re cooking for family, friends, or just treating yourself. Give it a try, and don’t be surprised if it quickly becomes one of your favorite go-to meals. Happy cooking!