Name: Spanish Rice and Beans Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 1 tbsp oil (use veggie broth if you avoid 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 and black pepper, to taste; 1 ½ cups (300 g) white rice, uncooked; 1 ¼ cups (300 ml) vegetable broth; 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 to garnish (e.g., cilantro or parsley)

Why You’ll Love This Recipe

This Spanish Rice and Beans dish is full of flavor, yet so simple to prepare. With just one pot, you can create a delicious meal that’s packed with protein, fiber, and vibrant spices. The savory mix of cumin, paprika, and oregano infuses the rice with rich flavors, while the addition of beans provides a hearty texture. Plus, it’s versatile—whether you serve it as a main course for vegetarians or as a side for any protein, this recipe will satisfy everyone at the table. Quick, easy, and healthy—what’s not to love?

Ingredients

1 tbsp oil (use veggie broth if you avoid 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 and black pepper, to taste
1 ½ cups (300 g) white rice, uncooked (*see notes)
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 (*see notes)
½ cup (65 g) green olives, halved (optional)
Fresh herbs to garnish (e.g., cilantro or parsley)

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

Directions

Prepare the Rice:
Start by adding the rice to a bowl with cold or lukewarm water. Let it soak for at least 10 minutes (30 minutes is best if you have the time), then discard the water. While the rice soaks, chop the onion, garlic, and bell pepper.
Sauté the Veggies:
Heat the oil in a large skillet or pot over medium heat. Add the diced onion and chopped bell pepper. Sauté for about 3 minutes, or until softened. Then, stir in the minced garlic and all the spices (cumin, sweet paprika, dried oregano, smoked paprika, red pepper flakes, salt, and black pepper). Continue to sauté for another minute to release the aromas.
Cook the Rice:
Add the soaked rice, salsa, and vegetable broth to the pot. Bring the mixture to a boil. Keep in mind that if you’re using a rice variety that requires a longer cooking time (such as brown rice), you’ll need to add more vegetable broth and salsa.
Simmer the Dish:
Once the mixture has come to a boil, cover the pot with a lid and reduce the heat to the lowest setting. Let it simmer without lifting the lid or stirring for about 15-20 minutes (depending on your rice type). Jasmine or Basmati rice will cook faster than brown rice, so check the rice package instructions for accurate cooking times.
Finish the Dish:
After the rice is fully cooked, turn off the heat and remove the lid. Taste and adjust the seasonings if needed by adding more salt, black pepper, cumin, or red pepper flakes to your preference. Stir in the kidney beans and halved green olives (if using), and garnish with fresh cilantro or parsley before serving.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings

Storage/Reheating

To store leftovers, let the Spanish Rice and Beans cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of vegetable broth or water to prevent it from drying out.

FAQs

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but it will require a longer cooking time and additional liquid. Be sure to check the package instructions for cooking times.

Can I make this dish without oil?

Yes, you can use vegetable broth instead of oil for sautéing the vegetables, which makes the dish oil-free.

What other beans can I use?

While kidney beans are traditional, you can substitute them with black beans or pinto beans, depending on your preference.

Can I make this recipe spicier?

Absolutely! You can add more red pepper flakes or even a chopped jalapeño to increase the spice level.

Can I add protein to this dish?

Yes, you can easily add protein by tossing in some cooked chicken, tofu, or tempeh to make it a more filling meal.

Can I make this dish in an Instant Pot?

Yes, you can make this recipe in an Instant Pot. Follow the same ingredients and instructions, but cook on high pressure for 8-10 minutes, then naturally release the pressure.

Is this recipe gluten-free?

Yes, this Spanish Rice and Beans recipe is naturally gluten-free as it doesn’t contain any gluten-based ingredients.

Can I freeze the leftovers?

Yes, you can freeze the Spanish Rice and Beans. Allow it to cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in the microwave or on the stovetop.

Can I add cheese to this dish?

If you’re not vegan or dairy-free, you can sprinkle some shredded cheese on top for added flavor. Cheese like cheddar or Monterey Jack works well.

Can I use a different type of rice?

Yes, you can use other types of white rice like Basmati or Jasmine rice. Just adjust the cooking time according to the rice you use.

Conclusion

Spanish Rice and Beans is a simple, satisfying dish that’s bursting with flavor. It’s the perfect meal for vegetarians and vegans, but also makes a great side dish for any protein. Packed with aromatic spices, hearty beans, and the perfect combination of savory rice, this recipe is sure to please everyone. Quick, easy, and delicious, it’s a must-try recipe for busy weeknights.