Why You’ll Love This Recipe
- Simple and affordable ingredients
- Packed with flavor and texture
- Great source of plant-based protein and fiber
- Perfect as a main dish or side dish
- Excellent for meal prep
- One-pot convenience for easy cleanup
- Naturally customizable with your favorite ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 1 can (15 ounces) black beans or pinto beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional)
- Lime wedges for serving (optional)
Directions
- Heat the olive oil in a large skillet or saucepan over medium heat.
- Add the onion and bell pepper and cook for 4 to 5 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the rice and cook for 1 to 2 minutes, stirring frequently to lightly toast it.
- Stir in the diced tomatoes, beans, broth, paprika, cumin, chili powder, salt, and black pepper.
- Bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from the heat and let stand, covered, for 5 minutes.
- Fluff the rice with a fork.
- Garnish with fresh cilantro and serve with lime wedges if desired.
Servings and timing
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 40 minutes
Variations
- Spicy Spanish Rice and Beans: Add diced jalapeños or extra chili powder.
- Brown Rice Version: Use brown rice and increase the cooking time as needed.
- Vegetarian Protein Boost: Add extra beans or cooked lentils.
- Chicken and Rice: Stir in cooked shredded chicken.
- Corn and Bean Rice: Add a cup of corn kernels for sweetness and texture.
- Cheesy Version: Top with shredded cheddar or Monterey Jack cheese.
- Mediterranean Twist: Add olives and a sprinkle of feta cheese.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in freezer-safe containers for up to 3 months.
To reheat, warm in a skillet over medium heat with a splash of broth or water to prevent drying out. You can also microwave individual portions in 30-second intervals until heated through.
FAQs
What type of beans work best in Spanish Rice and Beans?
Black beans, pinto beans, red beans, and kidney beans are all excellent choices.
Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time and possibly add extra liquid.
Is this dish vegetarian?
It can be. Simply use vegetable broth and ensure all ingredients are vegetarian-friendly.
Can I make this recipe vegan?
Yes, use vegetable broth and avoid any dairy-based toppings.
Why should I toast the rice?
Toasting the rice enhances its flavor and helps improve the final texture.
Can I make this dish ahead of time?
Absolutely. It reheats well and is excellent for meal prep.
What proteins can I add?
Chicken, ground turkey, shrimp, or extra beans are popular additions.
Can I freeze Spanish Rice and Beans?
Yes, it freezes very well for future meals.
What should I serve with this dish?
It pairs well with grilled meats, roasted vegetables, salads, or warm tortillas.
How can I make it spicier?
Add jalapeños, hot sauce, cayenne pepper, or extra chili powder.
Conclusion
Spanish Rice and Beans is a comforting, flavorful dish that brings together simple ingredients in a delicious and satisfying way. Whether served as a hearty main course or a versatile side dish, this recipe offers bold flavors, wholesome ingredients, and easy preparation. Perfect for busy weeknights, meal prep, or family meals, it’s a classic recipe you’ll find yourself making again and again.
PrintSpanish Rice and Beans
Spanish Rice and Beans is a hearty one-pot dish featuring tender rice, savory beans, tomatoes, and warm spices. This flavorful and budget-friendly recipe works beautifully as a main course or satisfying side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: One Pot
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 1 can (15 ounces) black beans or pinto beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional)
- Lime wedges for serving (optional)
Instructions
- Heat the olive oil in a large skillet or saucepan over medium heat.
- Add the onion and bell pepper and cook for 4 to 5 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the rice and cook for 1 to 2 minutes, stirring frequently to lightly toast it.
- Stir in the diced tomatoes, beans, broth, paprika, cumin, chili powder, salt, and black pepper.
- Bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from the heat and let stand, covered, for 5 minutes.
- Fluff the rice with a fork.
- Garnish with fresh cilantro and serve with lime wedges if desired.
Notes
- Add diced jalapeños or extra chili powder for a spicier version.
- Use brown rice and adjust cooking time and liquid as needed.
- Add cooked chicken, shrimp, or extra beans for additional protein.
- Stir in corn kernels for extra sweetness and texture.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 3 months and reheat with a splash of broth.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
