Name: Spanish Rice and Beans Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 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 tbsp oil (or vegetable broth as oil substitute); 1 1/2 cups white rice (uncooked; jasmine or basmati recommended); 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; 1/2 cup green olives, halved (optional); Fresh herbs (cilantro or parsley) for garnish

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Introduction

Spanish Rice and Beans is a flavorful, comforting dish that’s easy to prepare and perfect for weeknight dinners. Combining aromatic spices, tender rice, and hearty beans, it offers a satisfying meal that can be enjoyed on its own or as a side.

A close-up of a dish in a white bowl with a speckled texture, filled with a mix of yellow-orange cooked rice and red beans. The rice has small pieces of cooked red tomatoes and green olives scattered throughout, adding pops of color and texture. A silver spoon is partially immersed in the rice and beans, resting inside the bowl. The background shows a blurred second bowl with the same dish and a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp oil (use vegetable 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 for garnish (cilantro or parsley)

Instructions

Step 1: Rinse the rice under cold water and soak it in lukewarm or cold water for at least 10 minutes, ideally 30 minutes. Meanwhile, prepare the onion, garlic, bell pepper, and other ingredients.
Step 2: Heat oil in a large skillet or pot over medium heat. Add the diced onion and chopped red bell pepper, sautéing for about 3 minutes until softened.
Step 3: Stir in minced garlic and all the spices (cumin, sweet paprika, dried oregano, smoked paprika, red pepper flakes). Cook for an additional minute until fragrant.
Step 4: Drain the soaked rice and add it to the skillet along with the salsa and vegetable broth. Bring the mixture to a boil.
Step 5: Reduce heat to the lowest setting, cover with a lid, and let simmer without stirring for 15-20 minutes until the rice is tender and liquid is absorbed. Cooking time may vary depending on the rice type.
Step 6: Remove from heat, uncover, and taste. Adjust salt, pepper, and other seasonings as needed. Stir in the rinsed kidney beans and olives if using. Garnish with fresh herbs before serving.

Tips & Variations

If avoiding oil, replace it with vegetable broth when sautéing the vegetables for a lighter version.
Use jasmine or basmati rice for quicker cooking times, or brown rice for a nuttier flavor and more fiber—but adjust liquid and cooking time accordingly.
Add a squeeze of fresh lime juice or a splash of hot sauce just before serving to brighten the flavors.
For extra protein, mix in cooked chicken, sausage, or tofu along with the beans.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of vegetable broth to keep the rice moist.

How to Serve

A close-up view of a black skillet filled with a cooked rice dish that has visible layers of orange-colored rice mixed with dark red kidney beans, chopped green olives, and small pieces of red and green vegetables. The rice looks moist and fluffy with a slightly oily texture. A wooden spoon is placed inside the skillet, partially stirring the rice and beans mix. The skillet is set on a white marbled surface with some scattered small green herbs around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans other than kidney beans?

Yes, black beans, pinto beans, or cannellini beans all work well and can be swapped based on your preference or what you have on hand.

Is it necessary to soak the rice before cooking?

Soaking the rice helps it cook more evenly and reduces cooking time, but it’s optional. If you skip soaking, just adjust the cooking time and liquid accordingly.