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Spanish Rice and Beans Recipe

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3.8 from 4 reviews

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.

  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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