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Spanish Rice and Beans Recipe

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3.8 from 3 reviews

A rich and flavorful Spanish rice and beans recipe that's perfect for vegetarians, vegans, and anyone craving a comforting one-pot meal. Naturally gluten-free and dairy-free, this easy-to-make dish features a harmonious blend of spices, salsa, and vegetables simmered to perfection, yielding a deliciously savory rice and beans dish ideal for weeknight dinners or as a versatile side.

Ingredients

Main 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 & 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 (cilantro or parsley) for garnish

Instructions

  1. Soak the Rice: Place the uncooked white rice in a bowl of cold or lukewarm water and let it soak for at least 10 minutes, preferably 30 minutes if time allows. After soaking, discard the water. Meanwhile, prepare your vegetables by chopping the onion, garlic, and bell pepper.
  2. Sauté Vegetables and Spices: Heat the oil in a large skillet or pot over medium heat. Add the diced onion and chopped red bell pepper, sautéing for about 3 minutes until softened. Stir in minced garlic and all the spices—ground cumin, sweet paprika, dried oregano, smoked paprika, red pepper flakes, salt, and black pepper—and continue to sauté for another minute to release their flavors.
  3. Add Rice, Salsa, and Broth: Incorporate the soaked and drained rice into the skillet. Pour in the salsa and vegetable broth, stirring gently to combine. Bring the mixture to a boil. Note that depending on the type of rice used, you may need to add more broth or salsa to ensure proper cooking.
  4. Simmer the Rice: Cover the skillet or pot with a lid, reduce the heat to the lowest setting, and let the mixture simmer for 15 to 20 minutes without uncovering or stirring. Cooking time may vary based on rice variety—jasmine and basmati rice cook faster compared to brown rice. This step allows the rice to absorb flavors and cook evenly.
  5. Finish and Serve: Turn off the heat and carefully remove the lid. Taste the rice and adjust seasoning with additional salt, pepper, cumin, or red pepper flakes, if desired. Gently stir in the drained kidney beans and optional green olives. Garnish with fresh herbs such as cilantro or parsley. Serve warm and store any leftovers covered in the refrigerator for up to 3 days.

Notes

  • Use vegetable broth instead of oil to make the recipe oil-free.
  • Soaking the rice helps to reduce cooking time and enhances texture.
  • Adjust liquid quantities based on the rice variety; longer cooking rices like brown rice may need more broth and salsa.
  • Green olives are optional and add a briny contrast to the dish.
  • The recipe is naturally gluten-free and dairy-free, making it suitable for gluten intolerance and lactose-free diets.
  • Store leftovers in the refrigerator for up to 3 days.

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