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Spanish Rice and Beans Recipe

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4.4 from 23 reviews

A flavorful and vibrant Spanish Rice and Beans recipe that’s easy to prepare. This dish combines sautéed vegetables, aromatic spices, and hearty kidney beans with fluffy rice, making a perfect vegetarian meal or side dish.

Ingredients

Main Ingredients

  • 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
  • ½ tsp smoked paprika
  • Pinch of red pepper flakes
  • Salt & black pepper to taste
  • 1 ½ cups (300 g) white rice uncooked (*see notes)
  • 1 ¼ cups (300 ml) vegetable broth or more, depending on rice variety
  • 1 ¼ cups (300 g) salsa
  • 1 (15 oz) can (270 g) kidney beans drained and rinsed (*see notes)
  • ½ cup (65 g) green olives halved (optional)
  • Fresh herbs to garnish, e.g. cilantro or parsley

Instructions

  1. Soak the rice: Add the rice to a bowl with cold or lukewarm water and let it soak for at least 10 minutes, preferably 30 minutes if time allows. Then discard the water. Meanwhile, chop the onion, garlic, bell pepper, and prep the other ingredients.
  2. Sauté vegetables and spices: Heat the oil in a large skillet or pot. Add the diced onion and chopped red 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) and cook for an additional minute to release their flavors.
  3. Add rice and liquids: Add the soaked and drained rice to the skillet along with the salsa and vegetable broth. Bring the mixture to a boil. Note that you may need additional vegetable broth and salsa if using a rice variety that requires longer cooking times.
  4. Simmer the rice: Cover the skillet or pot with a lid and reduce the heat to the lowest setting. Let it simmer for about 20 minutes without uncovering or stirring during cooking. Cooking time can vary depending on the rice type; jasmine or basmati rice cook faster than brown rice.
  5. Finish and season: Turn off the heat and remove the lid. Taste and adjust the seasoning with salt, black pepper, cumin, and red pepper flakes as desired. Stir in the drained kidney beans and optional green olives gently. Garnish with fresh herbs like cilantro or parsley before serving.
  6. Storage: Store any leftovers covered in the refrigerator for up to 3 days.

Notes

  • Soaking the rice helps reduce cooking time and ensures fluffier texture.
  • If avoiding oil, substitute oil with an equal amount of vegetable broth to sauté vegetables.
  • Use white rice such as jasmine or basmati for quicker cooking, or adjust cooking time if using brown or long-grain rice.
  • Rinsing canned kidney beans removes excess sodium and improves flavor.
  • Green olives add a salty, briny contrast but are optional.
  • Adjust the spice levels according to your preference by modifying red pepper flakes quantity.

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