Spanish Rice And Beans Recipe
This vibrant and satisfying Spanish Rice and Beans is a one-pot wonder that fills your kitchen with the irresistible aromas of cumin, garlic, and sweet paprika. It’s a protein-packed, budget-friendly meal that comes together in about 45 minutes, perfect for a hearty family dinner. After extensive testing, I’ve perfected the liquid ratio to ensure fluffy, never-mushy rice every time. This recipe is a staple in my own home for its incredible flavor and ease.
PrintSpanish Rice And Beans
Ingredients
Scale
- 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
- 1/2 tsp smoked paprika
- Pinch of red pepper flakes
- Salt & black pepper (to taste)
- 1 1/2 cups white rice (uncooked (*see notes))
- 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 (*see notes))
- 1/2 cup green olives (halved (optional))
- Fresh herbs (to garnish, e.g. cilantro or parsley)
Instructions
- Check the video in the blog post for visual instructions.Add the rice to a bowl with cold or lukewarm water and let it soak for at least 10 minutes (I recommend 30 minutes if you have the time), then discard the water. Meanwhile, chop the onion, garlic, bell pepper, and prep the other ingredients.
- Heat the oil in a large skillet or pot, add onion and the bell pepper. Sauté for about 3 minutes. Stir in the garlic, and all spices and sauté for a further one minute.
- Add the rice, salsa & veggie broth and bring the mixture to a boil. Please note that you'll need more vegetable broth and salsa if using rice that requires a longer cooking time.
- Cover the skillet or pot and let simmer on the lowest heat setting for about 15-20 minutes. Do not uncover the lid, and do not stir while cooking! The cooking time depends on the rice variety (check the package instructions). Jasmine rice or Basmati rice cook much faster than e.g. brown rice.
- Turn off the heat, remove the lid and taste it. Adjust seasonings if needed, adding more salt, black pepper, cumin, red pepper flakes, etc. to taste. Stir in beans & olives (optional) and garnish with fresh herbs (cilantro or parsley) to taste. Store leftovers covered in the refrigerator for up to 3 days.
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