Print

Spanish Rice and Beans Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 2 reviews

A flavorful and hearty Spanish Rice and Beans recipe that combines aromatic spices, fresh vegetables, and tender beans into a comforting and nutritious one-pot meal. Perfect as a vegan and vegetarian-friendly dish that's easy to prepare and packed with savory goodness.

Ingredients

Vegetables and Aromatics

  • 1 medium onion, diced
  • 1 medium red bell pepper, chopped
  • 3-4 garlic cloves, minced
  • 1/2 cup green olives, halved (optional)
  • Fresh herbs (cilantro or parsley) for garnish

Spices and Seasonings

  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • Pinch of red pepper flakes
  • Salt and black pepper, to taste

Grains and Legumes

  • 1 1/2 cups white rice (uncooked)
  • 1 (15 oz) can kidney beans, drained and rinsed

Liquids and Others

  • 1 tbsp oil (use vegetable broth if avoiding oil)
  • 1 1/4 cups vegetable broth (or more depending on rice variety)
  • 1 1/4 cups salsa

Instructions

  1. Soak Rice: Place the uncooked white rice in a bowl with cold or lukewarm water and let it soak for at least 10 minutes, preferably 30 minutes if time permits. After soaking, discard the water. Meanwhile, prepare the other ingredients by chopping the onion, bell pepper, and mincing the garlic.
  2. Sauté Vegetables and Spices: Heat the oil in a large skillet or pot over medium heat. Add the diced onion and chopped bell pepper and sauté for about 3 minutes until softened. Stir in the minced garlic and all the spices — ground cumin, sweet paprika, dried oregano, smoked paprika, and red pepper flakes — and sauté for another minute to release their aromas.
  3. Add Rice and Liquids: Stir in the soaked rice, followed by the salsa and vegetable broth. Bring the mixture to a boil, ensuring that there is enough liquid to cook the rice properly. Use more vegetable broth and salsa if you are using a rice variety that requires longer cooking times.
  4. Simmer Covered: Cover the skillet or pot with a lid and reduce the heat to the lowest setting. Let the rice mixture simmer gently for 15-20 minutes without removing the lid or stirring. Cooking times may vary based on the rice variety—check the package instructions. Jasmine and Basmati rice will cook faster than brown rice.
  5. Finish and Serve: Once the cooking time is complete, turn off the heat, remove the lid, and taste for seasoning. Adjust salt, pepper, cumin, and red pepper flakes as needed. Gently fold in the drained kidney beans and halved olives if using. Garnish with fresh cilantro or parsley before serving. Store leftovers covered in the refrigerator for up to 3 days.

Notes

  • You can soak the rice for 10 minutes if in a hurry, but soaking for 30 minutes improves texture.
  • If avoiding oil, substitute with an equal amount of vegetable broth for sautéing.
  • Adjust the amount of vegetable broth and salsa based on the type of rice used; longer cooking rice like brown rice needs more liquid and time.
  • If you prefer a spicier dish, increase the pinch of red pepper flakes.
  • Leftovers can be refrigerated for up to 3 days in a covered container.

Find it online: https://recipeplenty.com/spanish-rice-and-beans-recipe-2/