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Spanish Rice and Beans Recipe

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★★★★★

4.8 from 140 reviews

A flavorful and wholesome Spanish Rice and Beans recipe featuring sautéed onions, bell peppers, garlic, and a blend of aromatic spices simmered with rice, salsa, and kidney beans. This easy stovetop dish is perfect for a hearty vegetarian meal, garnished with fresh herbs and optional green olives for added zest.

Ingredients

Scale

Vegetables & Aromatics

  • 1 medium onion, diced
  • 1 medium red bell pepper, chopped
  • 3–4 garlic cloves, minced

Spices & Seasonings

  • 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

Grains & Liquids

  • 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

Beans & Garnishes

  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1/2 cup green olives, halved (optional)
  • Fresh herbs (cilantro or parsley) for garnish

Instructions

  1. Soak the Rice: Place the rice in a bowl with cold or lukewarm water and soak for at least 10 minutes, preferably 30 minutes if time allows. Drain and discard the soaking water. Meanwhile, chop the onion, garlic, bell pepper, and prepare other ingredients.
  2. Sauté Aromatics: 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 until softened. Stir in the minced garlic and all the spices—ground cumin, sweet paprika, dried oregano, smoked paprika, red pepper flakes, salt, and black pepper—cooking for another minute to bloom the spices.
  3. Add Rice and Liquids: Stir in the soaked and drained rice, then pour in the salsa and vegetable broth. Bring the mixture to a boil, noting that you may need more broth or salsa if using rice that requires longer cooking time.
  4. Simmer the Rice: Cover the skillet or pot and reduce the heat to the lowest setting. Let the rice simmer undisturbed (do not remove the lid or stir) for 15-20 minutes or according to the rice package instructions until the rice is tender and liquid absorbed.
  5. Finish with Beans and Garnish: Turn off the heat and carefully remove the lid. Taste the rice and adjust seasonings as needed with more salt, pepper, or spices. Gently fold in the drained kidney beans and optional green olives. Garnish with fresh cilantro or parsley before serving. Store leftovers covered in the fridge for up to 3 days.

Notes

  • Soaking the rice helps reduce cooking time and improves texture.
  • Use jasmine or basmati rice for best results; adjust liquid amounts for different rice types.
  • Vegetable broth can substitute for oil if avoiding added fats.
  • Rinsing canned kidney beans removes excess sodium and improves taste.
  • Leftovers keep well for up to 3 days refrigerated.

Keywords: Spanish rice and beans, vegetarian rice recipe, stovetop rice, kidney beans recipe, easy Spanish rice, Spanish cuisine dishes

Find it online: https://trendytasterecipes.com/spanish-rice-and-beans-recipe/