Spanish Rice and Beans

Why You’ll Love This Recipe

This Spanish Rice and Beans recipe is not only delicious but also quick and easy to prepare. With a perfect balance of flavors from the spices, garlic, and tomatoes, it’s a dish that pairs wonderfully with almost anything—from grilled meats to fresh salads. The addition of beans makes this meal filling and protein-packed, making it a perfect vegetarian option too. It’s flavorful, customizable, and best of all, it’s made in just one pot, which means minimal cleanup!

Ingredients

• 1 cup long-grain white rice (or brown rice for a healthier option)

• 1 can (15 oz) black beans, drained and rinsed (or pinto beans)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes (or crushed tomatoes)

• 1 ½ cups vegetable broth (or chicken broth)

• 1 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp paprika

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• 1/4 tsp cayenne pepper (optional for heat)

• Fresh cilantro for garnish (optional)

• Lime wedges (optional for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the rice: Heat olive oil in a medium-sized pot or skillet over medium heat. Add the rice and sauté for 2-3 minutes, stirring occasionally, until it becomes lightly golden. This adds extra flavor and helps the rice cook evenly.

2. Add aromatics: Add the chopped onion and garlic to the pot and cook for another 2-3 minutes, until the onion is soft and translucent.

3. Season the rice: Stir in the cumin, chili powder, paprika, salt, pepper, and cayenne (if using). Let the spices cook for about 1 minute, allowing them to become fragrant.

4. Add liquids: Pour in the diced tomatoes (with their juices), vegetable broth, and beans. Stir to combine.

5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes (for white rice) or 30-35 minutes (for brown rice), or until the rice is tender and the liquid has been absorbed.

6. Fluff and serve: Once the rice is cooked, remove the pot from heat. Let it sit, covered, for 5 minutes, then fluff the rice with a fork. Garnish with fresh cilantro and serve with lime wedges if desired.

Servings and Timing

This recipe serves 4 people.

• Prep time: 5 minutes

• Cook time: 20-35 minutes (depending on rice type)

• Total time: 30-40 minutes

Variations

• Vegetarian or Vegan: This recipe is naturally vegetarian and vegan. Just be sure to use vegetable broth for the vegan version.

• Add Vegetables: You can add diced bell peppers, corn, or zucchini to the dish to increase the veggie content.

• Spicy Version: Add chopped jalapeños or a dash of hot sauce for extra spice.

• Different Beans: Use kidney beans, garbanzo beans, or any other beans you prefer.

• Add Cheese: For a non-vegan option, sprinkle shredded cheese on top of the rice after cooking for a cheesy touch.

Storage/Reheating

Store leftover Spanish Rice and Beans in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave it for 1-2 minutes, or heat it in a pan with a splash of water or broth to loosen it up.

This dish also freezes well! To freeze, store the cooled rice and beans in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or microwave.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but keep in mind that it will require a longer cooking time. You’ll need to cook it for about 30-35 minutes instead of the 15-20 minutes required for white rice.

Can I use canned beans for this recipe?

Yes, canned beans work great. Just make sure to drain and rinse them to remove excess sodium and preservatives.

Can I add meat to this dish?

Absolutely! You can add cooked chicken, ground beef,  for extra protein. Simply stir it in with the beans and tomatoes.

How can I make this dish spicier?

If you prefer more heat, add fresh chopped jalapeños, red pepper flakes, or a tablespoon of hot sauce to the recipe. Adjust the amount of cayenne pepper for the right level of spice.

Can I make this dish ahead of time?

Yes, Spanish Rice and Beans taste even better the next day as the flavors meld together. You can make it ahead of time and store it in the refrigerator for up to 4 days.

How do I know when the rice is done cooking?

The rice is done when it is tender and the liquid has been absorbed. If the rice isn’t quite done after the recommended cooking time, add a bit more broth or water and continue cooking until the rice is fully cooked.

Conclusion

Spanish Rice and Beans is a simple, satisfying dish that’s perfect for any meal. It’s flavorful, packed with protein, and pairs well with a variety of main dishes or can stand on its own as a comforting vegetarian meal. With just a few basic ingredients, you can create a dish that’s both delicious and nutritious in less than 40 minutes. Try it tonight and enjoy this easy and hearty meal!

Spanish Rice and Beans

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• Author: Lisa
• Prep Time: 5 minutes
• Cook Time: 20-35 minutes (depending on rice type)
• Total Time: 30-40 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

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Description

Spanish Rice and Beans is a hearty, flavorful, and easy-to-make dish that combines the warmth of seasoned rice with the comforting texture of beans. This dish is packed with savory spices and is the perfect side dish or even a complete meal. Whether you’re cooking for a family dinner or meal prepping for the week, Spanish Rice and Beans offer both taste and nutrition in one simple recipe.

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Ingredients

• 1 cup long-grain white rice (or brown rice for a healthier option)
• 1 can (15 oz) black beans, drained and rinsed (or pinto beans)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (or crushed tomatoes)
• 1 ½ cups vegetable broth (or chicken broth)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp paprika
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• 1/4 tsp cayenne pepper (optional for heat)
• Fresh cilantro for garnish (optional)
• Lime wedges (optional for serving)

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Instructions

1. Cook the rice: Heat olive oil in a medium-sized pot or skillet over medium heat. Add the rice and sauté for 2-3 minutes, stirring occasionally, until it becomes lightly golden. This adds extra flavor and helps the rice cook evenly.
2. Add aromatics: Add the chopped onion and garlic to the pot and cook for another 2-3 minutes, until the onion is soft and translucent.
3. Season the rice: Stir in the cumin, chili powder, paprika, salt, pepper, and cayenne (if using). Let the spices cook for about 1 minute, allowing them to become fragrant.
4. Add liquids: Pour in the diced tomatoes (with their juices), vegetable broth, and beans. Stir to combine.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes (for white rice) or 30-35 minutes (for brown rice), or until the rice is tender and the liquid has been absorbed.
6. Fluff and serve: Once the rice is cooked, remove the pot from heat. Let it sit, covered, for 5 minutes, then fluff the rice with a fork. Garnish with fresh cilantro and serve with lime wedges if desired.

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Notes

Variations: Add diced bell peppers, corn, or zucchini to the dish for increased veggie content.Spicy Version: Add chopped jalapeños or a dash of hot sauce for extra spice.Different Beans: Use kidney beans, garbanzo beans, or any other beans you prefer.Add Cheese: For a non-vegan option, sprinkle shredded cheese on top of the rice after cooking for a cheesy touch.

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Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 4g
• Sodium: 450mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 0mg