Print

Spanish Rice and Beans Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 107 reviews

A flavorful and easy-to-make Spanish Rice and Beans recipe that combines aromatic spices, vegetables, and protein-rich beans for a wholesome, satisfying meal. Perfect as a side dish or a main vegetarian entree, this recipe uses simple ingredients and comes together quickly on the stovetop.

Ingredients

Scale

Vegetables and Aromatics

  • 1 tbsp oil (use vegetable broth if avoiding oil)
  • 1 medium onion, diced
  • 1 medium red bell pepper, chopped
  • 3-4 garlic cloves, minced

Spices

  • 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

Main Ingredients

  • 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)

Garnish

  • Fresh herbs such as cilantro or parsley, for garnish

Instructions

  1. Heat Oil and Sauté Vegetables: In a medium saucepan or skillet, heat 1 tbsp of oil over medium heat. Add the diced onion and chopped red bell pepper. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5 minutes.
  2. Add Garlic and Spices: Stir in the minced garlic, ground cumin, sweet paprika, dried oregano, smoked paprika, red pepper flakes, salt, and black pepper. Cook for another 1-2 minutes until fragrant, making sure the spices coat the vegetables well.
  3. Add Rice and Liquids: Add the uncooked white rice to the pan and stir to combine it thoroughly with the spiced vegetable mixture. Pour in the vegetable broth and salsa, stir well, and bring to a gentle boil.
  4. Simmer the Rice: Reduce the heat to low, cover the pan, and let the rice cook undisturbed for about 18-20 minutes, or until the rice has absorbed the liquid and is tender. Depending on your rice variety, you may need to add a little extra broth if the rice is not fully cooked.
  5. Add Beans and Olives: Once the rice is cooked, gently fold in the drained kidney beans and green olives if using. Allow the mixture to warm through for 2-3 minutes without the lid to meld the flavors together.
  6. Finish and Garnish: Remove the pan from heat. Fluff the rice with a fork, garnish with freshly chopped cilantro or parsley, and serve warm.

Notes

  • Use vegetable broth instead of oil to make the recipe oil-free.
  • For a different protein option, substitute kidney beans with black beans or pinto beans.
  • White rice is recommended for best texture; adjust the broth quantity if using other rice types like brown or jasmine rice.
  • Adding olives is optional but adds a nice briny contrast.
  • This dish pairs well with avocado slices or a dollop of sour cream for extra richness.

Find it online: https://amandafood.com/spanish-rice-and-beans-recipe/