Name: Spanish Rice And Beans | Easy Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 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 tbsp oil (use vegetable broth if avoiding oil); 1 ½ cups (300 g) white rice, uncooked (Basmati or Jasmine recommended); 1 ¼ cups (300 ml) vegetable broth (plus more if needed); 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

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Introduction

Spanish Rice and Beans is a flavorful and easy-to-make dish perfect for a hearty meal any day of the week. Combining aromatic spices, vegetables, and protein-packed beans, this recipe offers a satisfying and wholesome option that cooks in just about 20 minutes.

A close-up view of a bowl filled with a colorful rice dish that has two visible layers: the base layer is soft, cooked orange rice mixed with small pieces of green and orange vegetables, and the top layer is scattered reddish-brown beans. The bowl is white with a speckled grey pattern, and inside it, there's a silver spoon partially buried in the rice. In the blurred background, there is a second bowl with the same dish. The whole scene sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp oil (use vegetable 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 (15 oz) can (270 g) kidney beans, drained and rinsed
½ cup (65 g) green olives, halved (optional)
Fresh herbs to garnish, e.g. cilantro or parsley

Instructions

Step 1: Add the rice to a bowl of cold or lukewarm water and let it soak for at least 10 minutes, preferably 30 if you have time. Then drain and discard the water. Meanwhile, chop the onion, garlic, bell pepper, and prepare other ingredients.
Step 2: Heat the oil in a large skillet or pot. Add the onion and bell pepper and sauté for about 3 minutes until softened.
Step 3: Stir in the garlic, ground cumin, sweet paprika, dried oregano, smoked paprika, red pepper flakes, salt, and black pepper. Cook for an additional minute to release the spices’ aroma.
Step 4: Add the soaked rice, salsa, and vegetable broth to the skillet. Bring the mixture to a boil. Note: use more broth and salsa if your rice requires longer cooking time.
Step 5: Cover the skillet or pot and reduce heat to the lowest setting. Let simmer for 15-20 minutes without uncovering or stirring. Cooking time depends on rice type—check package instructions.
Step 6: Turn off the heat and remove the lid. Taste and adjust seasonings if needed, adding more salt, pepper, cumin, or red pepper flakes to your preference.
Step 7: Gently stir in the kidney beans and olives, if using. Garnish with fresh herbs like cilantro or parsley before serving.

Tips & Variations

Use Basmati or Jasmine rice for quicker cooking, but other white or brown rice varieties work well—just adjust cooking time and liquid accordingly.
Swap kidney beans for cooked pinto beans or black beans for a different flavor.
If avoiding oil, substitute it with vegetable broth to sauté the vegetables.
Try adding a squeeze of lime juice or a sprinkle of cheese for extra brightness and richness.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth if the rice seems dry.

How to Serve

In a white speckled bowl, there is a single layer of cooked rice mixed with red kidney beans and small pieces of orange bell pepper and green olives, all combined with a slightly oily, orange-colored sauce that coats the rice evenly. The rice grains appear soft and fluffy, with the beans distributing evenly throughout. Some fresh green herbs are scattered lightly on top. A silver spoon rests inside the bowl, partially buried in the rice. The bowl sits on a white marbled texture surface, and part of another bowl with the same dish is visible blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but it will require a longer cooking time and more vegetable broth. Adjust accordingly and check your rice package instructions.

Can this recipe be made vegan?

Absolutely! This recipe is naturally vegan if you use oil or vegetable broth to sauté and ensure your salsa contains no animal products.