If you’ve been searching for that perfect, comforting, and vibrant dish to brighten up your dinner table, look no further than this Spanish Rice and Beans Recipe. It’s a beautiful harmony of bold spices, tender beans, and fluffy rice, all cooked together to create a meal that’s as satisfying as it is colorful. Each spoonful bursts with flavor, making it a fabulous vegetarian option that feels both hearty and wholesome. Whether you’re cooking for family or friends, this dish promises warmth, soul, and a belly full of goodness.
Ingredients You’ll Need
You’ll love how straightforward and accessible the ingredients are, yet how indispensable each one is to the final flavor and texture. From the softness of the diced onion to the zing of fresh herbs, every item plays a special role.
- 1 tbsp oil (use veggie broth if you avoid oil): Adds a subtle richness to sauté your vegetables without overpowering the dish.
- 1 medium onion (diced): Builds the foundational sweetness and depth in this recipe.
- 1 medium red bell pepper (chopped): Brings a vibrant color and a slightly sweet crunch.
- 3-4 garlic cloves (minced): Infuses the dish with its unmistakable warmth and aromatic punch.
- 1 tsp ground cumin: Offers an earthy and slightly nutty note crucial for authentic flavor.
- 1 tsp sweet paprika: Enhances both color and a mild smoky-sweet undertone.
- 1 tsp dried oregano: Adds a touch of herbal brightness that lifts the whole dish.
- 1/2 tsp smoked paprika: Deepens the smoky flavor, making the rice truly irresistible.
- Pinch of red pepper flakes: Gives the perfect hint of heat without overwhelming the palate.
- Salt & black pepper (to taste): Essential for seasoning and balancing flavors beautifully.
- 1 1/2 cups white rice (uncooked): The fluffy canvas that absorbs all those incredible flavors.
- 1 1/4 cups vegetable broth (or more, depending on rice variety): Keeps the rice moist with a subtle savory boost.
- 1 1/4 cups salsa: Adds acidity, spice, and a vibrant tomato base that ties everything together.
- 1 (15 oz) can kidney beans (drained and rinsed): Provides protein and a satisfying texture contrast.
- 1/2 cup green olives (halved, optional): Imparts a delightful briny pop if you love a little extra savory kick.
- Fresh herbs (to garnish, e.g., cilantro or parsley): Brightens up the dish with fresh, herbaceous notes.
How to Make Spanish Rice and Beans Recipe
Step 1: Prepare Ingredients
Start by soaking the rice in cold or lukewarm water for at least 10 minutes—30 minutes if you can—to help it cook up fluffy and tender. Meanwhile, chop your onion, bell pepper, and garlic so everything is ready to go.
Step 2: Sauté the Vegetables and Spices
Heat your oil (or veggie broth for an oil-free version) in a large skillet or pot over medium heat. Add diced onion and chopped bell pepper, cooking for about 3 minutes until they soften and become fragrant. Then stir in the minced garlic along with your ground cumin, sweet paprika, dried oregano, smoked paprika, and red pepper flakes. Let everything sauté for another minute to really unlock the flavors of those spices.
Step 3: Add Rice, Salsa, and Broth
Stir the soaked and drained rice into the skillet, then pour in the salsa and vegetable broth. Bring this vibrant mixture to a boil, taking note that you might need extra broth or salsa if your rice variety requires a longer cooking time. This mixture will be the heart of your Spanish Rice and Beans Recipe, infusing fluffy rice grains with robust flavor.
Step 4: Simmer Covered
Lower the heat to a gentle simmer, cover the skillet or pot tightly with a lid, and let it cook undisturbed for 15-20 minutes. Resist the urge to lift the lid or stir during this time because doing so can interfere with the rice’s perfect texture. Depending on your rice type, cooking times may vary, so keep that in mind.
Step 5: Final Touches
Switch off the heat and carefully remove the lid. Taste your dish and adjust salt, pepper, or spices to your liking. Gently fold in the rinsed kidney beans and optional green olives until just warmed through. Finally, sprinkle fresh cilantro or parsley on top for that fresh burst of color and flavor that makes this Spanish Rice and Beans Recipe truly shine.
How to Serve Spanish Rice and Beans Recipe
Garnishes
Adding a few fresh garnishes can elevate this dish to new heights. Bright cilantro or parsley offers a fresh herbal brightness, while a squeeze of lime can bring a zesty contrast to the warm spices. Optional sliced green olives add a salty sharpness that’s a delightful surprise with every bite.
Side Dishes
This recipe pairs wonderfully with something crisp and cool, like a simple mixed green salad or sliced avocado with a drizzle of lemon juice. For heartier meals, try serving alongside grilled vegetables, roasted corn, or your favorite protein like grilled chicken or tofu for a complete feast.
Creative Ways to Present
Want to impress guests? Serve this Spanish Rice and Beans Recipe in warm corn tortillas as a filling for tacos, or heap it on top of baked sweet potatoes for an unexpected twist. You can even layer it in a casserole dish with melted cheese and bake it for a cozy, casserole-style meal everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully covered in the refrigerator for up to 3 days. The flavors meld and deepen, making it even better the next day. Just be sure to keep it sealed well to prevent it from drying out.
Freezing
This dish freezes well if you want to prepare it ahead and save some for busy days. Portion it into airtight containers or freezer bags, removing as much air as possible before freezing. It should keep its delicious taste for up to 2 months.
Reheating
When you’re ready to enjoy leftovers, reheat gently on the stovetop or in the microwave. Add a splash of broth or water to loosen the rice if it has thickened, and stir occasionally to warm evenly. Freshen it up with a little extra garnish before serving.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just remember that brown rice needs more cooking time and liquid, so you may need to increase both the broth and simmer time accordingly to get that perfect texture.
Is this recipe vegan?
Yes, this Spanish Rice and Beans Recipe is completely vegan, especially when using vegetable broth and avoiding oil if preferred. It’s a fantastic plant-based meal packed with flavor and nutrients.
Can I substitute other beans for kidney beans?
Definitely! Black beans, pinto beans, or even cannellini beans work beautifully here. Just make sure to drain and rinse canned beans before adding them to keep the dish fresh.
How spicy is this dish?
The dish has a gentle kick from the red pepper flakes but is far from spicy-hot. You can adjust the amount of red pepper flakes or omit them entirely if you prefer a milder flavor.
Can I prepare this recipe in advance?
Yes! You can prepare most of the recipe ahead of time, including soaking the rice and chopping the vegetables. Cook the dish fully, then reheat gently when you’re ready to serve.
Final Thoughts
This Spanish Rice and Beans Recipe is truly a gem—simple to make, full of flavor, and versatile enough for any meal. It offers that perfect balance of comforting textures and vibrant spices that make you want to savor every bite. I can’t recommend it enough for your weeknight dinners or casual gatherings. Give it a try and watch it quickly become one of your own favorite go-to dishes!
PrintSpanish Rice and Beans Recipe
This vibrant Spanish Rice and Beans recipe is a wholesome, flavorful vegetarian dish that combines aromatic spices, tender rice, and hearty kidney beans. Perfect as a main or side, it features a medley of sautéed vegetables, smoky paprika, and fresh herbs, delivering a comforting, balanced meal in just 35 minutes.
- Prep Time: 10 minutes (plus 10-30 minutes soaking)
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Vegetables & 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
- 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
Main Ingredients
- 1 tbsp oil (use veggie broth if avoiding oil)
- 1 1/2 cups white rice, uncooked
- 1 1/4 cups vegetable broth (or more, depending on rice variety)
- 1 1/4 cups salsa
- 1 (15 oz) can kidney beans, drained and rinsed
Instructions
- Soak the Rice: Place the white rice in a bowl with cold or lukewarm water and let it soak for at least 10 minutes, ideally 30 minutes if time permits. After soaking, drain and discard the water. While soaking, prep the onion, garlic, bell pepper, and other ingredients.
- Sauté Vegetables and Spices: Heat 1 tablespoon of oil (or veggie broth if avoiding oil) in a large skillet or pot over medium heat. Add diced onion and chopped red bell pepper, sautéing for about 3 minutes until softened. Stir in the minced garlic and all the spices—ground cumin, sweet paprika, dried oregano, smoked paprika, red pepper flakes, salt, and black pepper—and sauté for another minute to release their aromas.
- Add Rice and Liquids: Stir in the soaked and drained rice, then add the salsa and vegetable broth. Bring the mixture to a boil. Note that depending on your rice variety, you might need to add a bit more broth or salsa if your rice requires longer cooking times.
- Simmer Covered: Lower the heat to the lowest setting, cover the skillet or pot with a lid, and let the mixture simmer gently for 15-20 minutes. Avoid uncovering or stirring during this time to ensure the rice cooks evenly. Adjust the cooking time according to your rice variety’s package instructions.
- Finish and Serve: Turn off the heat and remove the lid. Taste the rice and adjust seasonings as needed, adding extra salt, black pepper, cumin or red pepper flakes to your preference. Gently fold in the drained kidney beans and optional green olives. Garnish with fresh herbs like cilantro or parsley and serve warm. Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- Soaking the rice helps decrease cooking time and improves texture, but you can skip it if short on time.
- Use white rice varieties like jasmine or basmati for quicker cooking; brown rice requires longer cooking and more liquid.
- If avoiding oil, substitute with vegetable broth during sautéing for a lighter dish.
- Kidney beans can be replaced with black beans or pinto beans as per preference.
- Adjust spice levels by adding more or less red pepper flakes according to taste.
