This easy Spanish rice and beans recipe is a flavorful and healthy one-pot dish ready in no time. It's a great recipe for the whole family and can be served as a main or side dish.
We usually have Spanish rice and beans as the main dish. Rice as a side dish is mostly plain or an even simpler recipe like the Jollof rice or the BBQ rice.
This Spanish, or better said, Mexican rice dish also includes vegetables like peppers and olives, thus becoming more substantial. A nice salad with Yogurt Dressing on the side, and there you have it: a perfect, easy-to-make, tasty weeknight dinner.
Try more rice and bean combinations: Jamaican Rice and Peas, Puerto Rican rice Costa Rican Black Beans and Rice, or this delicious Rice and Beans Soup.
Jump to recipe
Recipe ingredients
Rice: Usually long-grain. For an even quicker version of this Spanish rice recipe, use basmati or Jasmine; it cooks much faster and has a wonderful flavor. You can also use brown rice. I do it often; I love its nutty flavor and the heartier structure. However, it takes about 30-40 minutes to cook, and you will need to use more broth.
Beans: Either red kidney beans or pinto beans.
Tomatoes or salsa: The best, tastiest, purest option is to use pureed tomatoes. The use of good broth and all the other spices adds more than enough flavor without relying on anything else. Alternatively, use your favorite salsa from a jar or the same amount of your favorite tomato sauce brand.
See the recipe card for full information on ingredients and quantities.
How to make Spanish rice and beans?
- Step #1: Chop the vegetables and keep them all separated.
- Step #2: Sautee the chopped onion in olive oil on medium heat, often stirring, until slightly yellow.
- Step #3: Add rice and stir for about 2 minutes.
- Step #4: Add garlic, tomato paste, chopped vegetables (except the greens of the onions and the olives), and spices.
- Step #5: Pour the broth and pureed tomatoes. Stir well. Cook covered for about 15 minutes
- Step #6: Add red beans, greens of onions, and olives. Stir well.
- Step #7: Let the rice cook until tender, about 5 more minutes. Adjust the taste, sprinkle with herbs, and serve.
Try more international rice dishes: Gochujang Fried Rice (Bokkeumbap) or Romanian Chicken and Vegetable Pilaf.
Recipe FAQs
Refrigerate leftovers in an airtight container for about 3 days.
The dish is suitable for meal prep; divide the rice into portions and refrigerate it in airtight containers.
Stovetop: Add a splash of stock to the rice and reheat in a non-stick pan until the food is piping hot, stirring often.
Microwave, covered, for 2 minutes. Stir and check. If it's not hot, allow another minute.
How to serve?
- My first option: as it is. Serve this flavorful Spanish rice and beans recipe with a salad on the side. Try it with Panamanian Tomato Avocado Salad or Fiesta Corn Salad.
- You could use it to make burritos, tacos, or enchiladas.
Recipe
Spanish Rice and Beans
Equipment
- 1 Large, shallow Dutch oven or heavy-bottomed pot
Ingredients
- 1 onion
- 2 garlic cloves
- 1 large red bell pepper
- 3-4 green onions
- 1 tablespoon olive oil
- 1 ¾ cup long-grain rice 350 g/ 12.5 oz, Note 1
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 ¼ cups vegetable broth 750 ml, Note 2
- 1 cup pureed tomatoes 200 g/ 7 oz, Note 3
- 1 can pinto or kidney beans 400 g/ 14 oz
- 20 green olives, pitted
- 3 tablespoons chopped cilantro
- a pinch fine sea salt or Kosher
- 2-3 grindings ground black pepper
Instructions
- Finely chop the onion and the garlic. Set aside separately. Chop the pepper and the whites of the green onions. Set aside separately. Chop the greens of the green onions and the olives. Set them aside separately.1 onion + 2 garlic cloves + 1 large red bell pepper + 3-4 green onions +
- Saute: Heat the oil in a large Dutch oven, heavy-bottomed or non-stick pan. Cook the onion until slightly yellow.1 tablespoon olive oil
- Toast rice: Add the rice and toast for about 2 minutes, stirring often. Add garlic and tomato paste and stir well to coat the rice. Add the pepper, green onion whites, oregano, paprika, cumin, and ground coriander. Stir well to coat.1 ¾ cup long-grain rice / 350 g + 1 tablespoon tomato paste + 1 teaspoon dried oregano + 1 teaspoon sweet paprika + ½ teaspoon smoked paprika + 1 teaspoon ground cumin + 1 teaspoon ground coriander
- Simmer: Pour the broth and the pureed tomatoes (or sauce) into the pan. Stir well again, cover, and cook gently for about 15 minutes, stirring a few times.3 ¼ cups vegetable broth / 750 g + 1 cup pureed tomatoes / 200 g
- Add the drained beans, sliced green olives, and green onions greens. Stir well and cook for 5 minutes more or until the rice is tender.1 can pinto or kidney beans + 20 green olives,
- Adjust the taste with a bit of salt and pepper. Sprinkle with chopped cilantro and serve.a pinch fine sea salt or Kosher + 2-3 grindings ground black pepper + 3 tablespoons chopped cilantro
Notes
- Rice type: If using Basmati or Jasmine rice, check after 10 minutes; they cook faster. If using brown rice, add more broth and allow a longer cooking time; brown rice needs about 35-40 minutes.
- Chicken broth/stock tastes great if you don’t care about keeping the meal vegetarian.
- Tomato sauce: You can use the same amount of your favorite salsa tomato sauce brand.
Eric L says
I served this with Seitan Carne Asada Chimichangas and some excellent black beans . . .This Spanish Rice dish ended up being the star of the dinner!
All 10 people *loved* it and I was able to give away the recipe -- with link to your site at the bottom 🙂
I did triple the garlic, and upped the spices by 1/4 tsp each (used 1/4 tsp salt). Also used enchilada sauce - instead of tomato sauce.
Thank you, Adina, for such a wonderful recipe!
Adina says
Hi Eric. Thank you so much for the feedback and for recommending my blog, I am so happy to read it. I am all for triple garlic. 😃
mjskitchen says
We love beans and rice, but I've never made this. It looks like a dish we would love - lots of great seasoning, texture and flavors. Hope to make it soon. Thanks!