Name: Spanish Rice And Beans | Easy Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 1 tbsp oil (use veggie broth if avoiding 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 & black pepper, to taste; 1 ½ cups (300 g) white rice, uncooked; 1 ¼ cups (300 ml) vegetable broth, or more as needed; 1 ¼ cups (300 g) salsa; 1 can (15 oz / 270 g) kidney beans, drained and rinsed; ½ cup (65 g) green olives, halved (optional); Fresh herbs for garnish, e.g. cilantro or parsley

Jump to Recipe

If you’re craving something hearty, vibrant, and utterly satisfying, look no further than this Spanish Rice And Beans | Easy Recipe. Bursting with smoky spices, zesty salsa, and plump kidney beans, each bite offers a warm embrace of comforting flavors and textures. This dish comes together with simple pantry staples, yet delivers a sunshine-bright medley of colors that will make your table (and your taste buds) just a bit happier. Whether you’re cooking for a weeknight family meal or meal-prepping for the week, this Spanish Rice And Beans | Easy Recipe is a foolproof, crowd-pleasing choice you’ll come back to again and again.

Ingredients You’ll Need

Spanish Rice And Beans | Easy Recipe - Recipe Image

Ingredients You’ll Need

The magic of Spanish Rice And Beans | Easy Recipe is how these everyday ingredients create such bold and colorful flavor. Each one has a purpose: from adding warmth and aromatics, to creating irresistible texture and visual appeal.

Oil: Just a tablespoon helps soften the veggies and develop rich flavor, but feel free to use veggie broth if you prefer to cook without oil!
Onion: Diced onion forms the savory backbone, creating depth and fragrance.
Red bell pepper: Chopped pepper adds sweetness, crunch, and gorgeous color.
Garlic cloves: Minced fresh garlic packs a punchy, aromatic bite.
Ground cumin: Earthy cumin is classic for Latin-inspired dishes and delivers familiar warmth.
Sweet paprika: This spice lends a subtle sweetness and helps round out other flavors.
Dried oregano: A pinch of oregano brings a Mediterranean freshness to the party.
Smoked paprika: Adds a gentle smokiness that echoes traditional Spanish cuisine.
Red pepper flakes: Just a pinch gives a touch of heat—you can always add more if you like it spicier!
Salt & black pepper: Essential for balancing and enhancing all the ingredients.
White rice: Uncooked and soaked—use your favorite variety, but jasmine or basmati work beautifully for a fluffy result.
Vegetable broth: This infuses the rice with savory depth; adjust the amount according to your rice variety.
Salsa: Use your go-to salsa for instant flavor and a tangy, tomatoey boost.
Kidney beans: Drained and rinsed—they’re creamy, protein-packed, and make this dish super satisfying.
Green olives (optional): Briny olives are a fun, savory pop if you want to add Mediterranean flair.
Fresh herbs: Cilantro or parsley on top gives the final flourish with a hit of color and freshness.

How to Make Spanish Rice And Beans | Easy Recipe

Step 1: Soak the Rice

Begin by adding your uncooked white rice to a bowl with cold or lukewarm water. Let it soak for at least 10 minutes—or as long as 30 if you’ve got a bit of extra time. Soaking your rice is the secret to that perfect, fluffy texture, and it helps the grains cook evenly. While the rice is soaking, take a few minutes to prep the onion, garlic, bell pepper, and gather your spices and cans. This small step is worth it!

Step 2: Sauté the Veggies

Heat the oil (or some veggie broth if you’re skipping oil) in a large skillet or pot over medium heat. Toss in the diced onion and red bell pepper, and sauté them for about 3 minutes. They’ll start to soften and smell amazing. Stir in the minced garlic, ground cumin, both paprikas, dried oregano, red pepper flakes, plus a pinch of salt and black pepper. Let it all sizzle together for another minute. The aroma at this stage will tell you you’re on the right track!

Step 3: Add the Rice, Salsa, and Broth

Drain the soaked rice thoroughly and add it to the pot. Pour in your salsa and vegetable broth, stirring gently to combine. You’ll soon notice the bright colors and the promising fragrance. If you’re using a type of rice with a longer cooking time (like brown rice), you might need to add a bit more broth or salsa. Bring everything up to a boil—it’s almost time for the hands-off part!

Step 4: Simmer Without Peeking

Once it’s boiling, cover the skillet or pot with a tight-fitting lid and reduce the heat to its lowest setting. Let the Spanish Rice And Beans | Easy Recipe mixture simmer gently for 15 to 20 minutes, depending on your rice variety. Avoid the urge to stir or lift the lid; this helps trap the steam, resulting in perfectly cooked rice. Trust the process—the wait is worth it.

Step 5: Add Beans, Finish, and Garnish

After you’ve turned off the heat, remove the lid and check the rice for doneness. Taste and adjust the seasonings—maybe a bit more salt, black pepper, or even another sprinkle of cumin if you want a stronger flavor. Stir in the drained kidney beans and green olives if you’re using them. Finally, scatter some fresh chopped cilantro or parsley over the top, and give yourself a round of applause. Your Spanish Rice And Beans | Easy Recipe masterpiece is ready to serve!

How to Serve Spanish Rice And Beans | Easy Recipe

Garnishes

Add final pops of flavor and color by scattering extra-fresh cilantro or parsley over each serving. Fresh lime wedges on the side let everyone add a bright, zesty finish if they’re in the mood. A sprinkle of crumbled vegan cheese or a few avocado slices can also work beautifully for a creamier vibe.

Side Dishes

Spanish Rice And Beans | Easy Recipe is bold enough to shine solo, but it also welcomes great sides! Serve it with a crisp green salad dressed in citrusy vinaigrette, warm tortillas, or a dollop of guacamole. For a heartier meal, pair it with grilled veggies or sautéed greens. Hungry guests might appreciate a side of roasted sweet potatoes or some corn on the cob.

Creative Ways to Present

For a party, scoop the rice and beans into bell pepper halves and bake for a colorful, edible bowl. Wrap it up for burritos, use as a taco filling, or even stuff it into zucchini boats for an extra layer of veggie. For potlucks, serve in a big platter and let guests scoop their own—with all your favorite toppings alongside!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer them into an airtight container and refrigerate. Spanish Rice And Beans | Easy Recipe lasts for up to three days in the fridge. The flavors might even deepen overnight—just be sure not to leave the herbs on top, as they’re best added fresh.

Freezing

The beauty of this recipe is its freezer-friendliness! Spoon cooled rice and beans into individual portions or a large freezer-safe container. Store for up to one month. When you’re ready to eat, thaw in the fridge overnight for best texture.

Reheating

To reheat, add a splash of broth or water and warm gently in a covered skillet over low heat. A quick steam in the microwave works too—just cover the bowl with a plate or wrap. Stir occasionally to ensure all the rice and beans heat through evenly, and freshen it up with new herbs or an extra squeeze of lime juice before serving.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice will give you extra fiber and a lovely nuttiness. Just keep in mind it takes longer to cook, so increase both the simmering time and the amount of broth and salsa slightly to ensure tender results.

Does this dish work for meal prep?

Spanish Rice And Beans | Easy Recipe is meal prep perfection. It keeps well in the fridge and reheats wonderfully, making it a weekday lunch or dinner superstar. Portion it into containers and garnish with fresh herbs just before serving for the best flavor.

Are there other beans I can use?

Definitely! Black beans, pinto beans, or even cannellini beans can stand in for kidney beans. Use whatever you have on hand or love most—each brings a slightly different texture and taste to the dish.

What if I don’t like olives?

No problem at all! The olives are totally optional for Spanish Rice And Beans | Easy Recipe. Skip them entirely, or swap in something else with briny flair, such as capers or pickled jalapeños, or just enjoy the dish as-is.

Is this recipe spicy?

It’s got a gentle warmth, mostly from the red pepper flakes and salsa. If you like things mild, just reduce or omit the flakes, or opt for mild salsa. Craving more heat? Add extra flakes, use hot salsa, or toss in a diced jalapeño while sautéing the onions and peppers.

Final Thoughts

If you’re looking to bring a little more color, comfort, and flavor to your table, I can’t recommend this Spanish Rice And Beans | Easy Recipe enough. With a few simple steps and pantry staples, you’ll create a dish that’s easy, flexible, and a true delight for all kinds of eaters. Give it a try and let it become a new favorite in your kitchen!

Spanish Rice And Beans | Easy Recipe

★★★★★

5.1 from 22 reviews

Author: Ava
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This flavorful Spanish Rice and Beans recipe is a satisfying and easy-to-make dish that combines aromatic spices, tender rice, hearty beans, and savory salsa for a delicious meal that the whole family will love.

Instructions

Soak Rice: Place rice in a bowl of cold or lukewarm water and soak for at least 10 minutes. Discard the water.
Sauté Vegetables: In a skillet or pot, heat oil and sauté onion and bell pepper. Add garlic and spices, sauté briefly.
Add Rice and Liquids: Stir in rice, salsa, and vegetable broth. Bring to a boil.
Simmer: Cover and simmer on low heat for 15-20 minutes without stirring.
Adjust Seasonings: Taste and adjust seasonings. Stir in beans and olives. Garnish with herbs.
Serve: Enjoy your flavorful Spanish Rice and Beans!

Notes

For rice varieties with longer cooking times, you may need to adjust the amount of vegetable broth and salsa.
Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Spanish