Spanish Rice And Beans | Easy Recipe
This vibrant and easy-to-make Spanish Rice and Beans recipe combines fluffy rice, kidney beans, and a medley of flavorful spices and vegetables. Perfect for a satisfying vegetarian main dish or a side, this wholesome meal is packed with protein and fiber while being customizable to your dietary preferences.
- Prep Time: 15 minutes (including soaking time)
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 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 & black pepper to taste
Main Ingredients
- 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)
Garnish
- Fresh herbs such as cilantro or parsley
Instructions
- Soak the Rice: Add the rice to a bowl with cold or lukewarm water and soak for at least 10 minutes, ideally 30 minutes. Discard the soaking water afterward. Meanwhile, prepare the onion, garlic, bell pepper, and other ingredients.
- Sauté Vegetables and Spices: Heat the oil in a large skillet or pot over medium heat. Add the diced onion and chopped bell pepper, sautéing for about 3 minutes until softened. Stir in the minced garlic and all the spices, cooking for an additional minute to release their flavors.
- Add Rice and Liquids: Stir in the soaked rice, salsa, and vegetable broth. Bring the mixture to a boil, then reduce heat to lowest setting. Adjust the amount of broth and salsa if using rice varieties that require longer cooking times.
- Simmer Covered: Cover the skillet or pot and let the rice simmer without stirring or uncovering for 15–20 minutes, or according to the rice package instructions, until the rice is tender and liquid absorbed.
- Season and Mix Beans: Turn off heat and remove the lid. Taste and adjust seasoning with salt, black pepper, cumin, or red pepper flakes as desired. Gently stir in the drained kidney beans and optional olives.
- Garnish and Serve: Sprinkle fresh cilantro or parsley on top before serving. Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- Rice: Basmati or Jasmine rice is preferred for faster cooking, but any white or brown rice can be used by adjusting cooking times and adding more broth and salsa.
- Beans: Kidney beans are used here, but cooked pinto or black beans are great alternatives.
- Oil Alternative: Vegetable broth can replace oil for a lower-fat version.
- Instant Pot Instructions: For an Instant Pot variation and additional tips, refer to the original blog post.
Keywords: Spanish rice, rice and beans, vegetarian recipe, easy Spanish dish, kidney beans, one-pot meal, healthy vegetarian
