Spanish Rice and Beans Recipe

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Introducing Spanish Rice and Beans Recipe

If you’re craving a dish that bursts with bold, savory flavors and satisfying textures, this Spanish Rice and Beans Recipe is the answer. Picture vibrant red bell peppers sizzling with aromatic onions and garlic, mingling with cumin and paprika to create a melody of spices that will have your taste buds dancing.

I love how this meal comes together in a single pot, making it perfect for busy weeknights or laid-back weekends. You’ll adore how the rice absorbs the tangy salsa and veggie broth, while creamy kidney beans add that extra protein boost to keep you full and energized.

Serve it as a hearty side to grilled veggies, or grab a spoon and dig in solo. Trust me, once you taste this crave-worthy Spanish Rice and Beans Recipe, it will become a staple in your kitchen rotation—and you’ll be excited to share it with friends and family alike!

Ingredients You’ll Crave

• 1 tbsp oil (or veggie broth for oil-free cooking) – builds the flavor base
• 1 medium onion, diced – adds sweetness and depth
• 1 medium red bell pepper, chopped – brings color & crispness
• 3-4 garlic cloves, minced – for that aromatic punch
• 1 tsp ground cumin – warm, earthy spice sets the tone
• 1 tsp sweet paprika – soft smoky sweetness
• 1 tsp dried oregano – bright herbal notes
• ½ tsp smoked paprika – deepens the smoky richness
• Pinch of red pepper flakes – just the right kick of heat
• Salt & black pepper to taste – essential seasoning balance
• 1 ½ cups (300 g) white rice, uncooked – fluffy base (*see notes below)
• 1 ¼ cups (300 ml) vegetable broth (or more) – infuses savory moisture
• 1 ¼ cups (300 g) salsa – tangy and vibrant liquid flavor
• 1 (15 oz) can (270 g) kidney beans, drained and rinsed – creamy protein boost
• ½ cup (65 g) green olives, halved (optional) – adds a briny pop
• Fresh herbs like cilantro or parsley – freshens and brightens at the end

Feel free to swap the kidney beans with black beans or pinto beans for a different twist. And if you want more heat, add a splash of hot sauce or a diced jalapeño. For extra smoky flavor, a chipotle salsa works wonders! When choosing rice, jasmine or basmati cooks quickly, while brown rice will need more liquid and time.

Gear Up Before Cooking

Getting your tools ready is half the battle. Choosing the right pan ensures even cooking and prevents sticking, so your rice turns out perfectly tender every time. Sharp knives and prep bowls keep your mise en place organized and stress-free.

Step-by-Step to Spanish Rice and Beans Recipe Bliss

Ready to dive in? This Spanish Rice and Beans Recipe will fill your kitchen with tantalizing aromas as you go. Let’s turn these simple ingredients into a masterpiece you’ll crave again and again.

1. Soak the rice. Add uncooked rice to a bowl with cold or lukewarm water and let it soak for at least 10 minutes (I love soaking for 30 minutes to get that perfect fluff). Drain and discard the water.
2. Prep the veggies. While the rice soaks, dice the onion, chop the bell pepper, mince garlic, and get everything else ready.
3. Sauté the aromatics. Heat oil or veggie broth in a large skillet over medium heat. Toss in onion and bell pepper and cook until softened and slightly caramelized—about 3 minutes. Then stir in garlic, cumin, both paprikas, oregano, red pepper flakes, salt, and pepper. Let it sizzle for another minute until the spices release their fragrant oils.
4. Add rice and liquids. Stir the soaked rice into the skillet, coating each grain in that spice-infused goodness. Pour in the salsa and vegetable broth and bring everything to a lively boil. If you’re using a longer-cooking rice, add a splash more broth or salsa now.
5. Simmer to perfection. Cover the pot, reduce heat to low, and let the rice steam silently for 15-20 minutes. Important: do not lift the lid or stir while cooking! This helps create tender, separate grains. Check your rice package for exact timing since varieties differ.
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Pro Tips for Success

Check for doneness by poking the rice grains gently with a fork—if they stand apart and feel tender, you’re good! Keep the heat low and lid tightly closed to lock in steam. Avoid stirring mid-cook to prevent gummy rice. If your rice variety cooks quickly, shorten simmer time accordingly.

6. Finish and garnish. Turn off the heat, remove the lid, and taste the rice and beans. Adjust salt, pepper, cumin, or red pepper flakes to your liking. Gently fold in the drained kidney beans and optional green olives, letting their flavors gently warm through.
7. Serve it up! Sprinkle fresh cilantro or parsley on top for a bright, herbal finish. Enjoy immediately or pack leftovers for meal prep—either way, this dish brings guaranteed satisfaction.

Flavor Variations for Spanish Rice and Beans Recipe

• Swap kidney beans for black beans or pinto beans for different tastes and textures.
• Add diced tomatoes or roasted corn for a fresh, sweet twist.
• Mix in sautéed mushrooms or zucchini for added veggie goodness.
• Boost the heat with diced jalapeños, chipotle chili, or hot sauce.
• Use coconut milk in place of vegetable broth for a creamy tropical spin.
• Add a squeeze of fresh lime juice right before serving for extra zest.

Make-Ahead, Storage & Freezing

• Cool leftovers completely before storing in an airtight container in the fridge for up to 3 days.
• Freeze portions in freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating.
• Reheat gently in a covered skillet or microwave, adding a splash of vegetable broth to refresh the rice’s moisture.
• Stir in fresh herbs or additional seasoning after reheating to revive flavors.

Spanish Rice and Beans Recipe FAQs

• Can I use brown rice instead of white? Absolutely! Brown rice will take longer and need more liquid — plan for about 40–45 minutes simmering and additional broth.
• Do I have to soak the rice? Soaking helps with even cooking and fluffiness, but you can skip it if short on time—just adjust cooking time slightly.
• Can I make this recipe oil-free? Yes! Simply replace the oil with vegetable broth for sautéing, and you’ll still get fantastic flavor.
• What if I don’t have salsa? No worries! Use crushed tomatoes seasoned with a bit of lime juice and chili powder for a tasty substitute.
• Is this recipe freezer-friendly? Totally! It freezes well — just remember to thaw completely and add moisture when reheating.

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