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white dutch oven full of spanish rice and beans seen from above.
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Spanish Rice and Beans

Easy Spanish rice and beans recipe, a flavorful and healthy one-pot dish ready in no time. A great recipe for the whole family, something that you can serve as a main or side dish.
Course Pasta and Rice
Cuisine Mexican, Spanish
Diet Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 320kcal
Author Adina

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/ 25 fl.oz, 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 and set them aside separately.
  • Saute: Heat the oil in a large Dutch oven, heavy-bottomed or non-stick pan. Cook the onion until slightly yellow.
  • 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.
  • 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.
  • 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.
  • Adjust the taste with a bit of salt and pepper. Sprinkle with chopped cilantro and serve.

Notes

  1. If using Basmati or Jasmine rice, check after 10 minutes already; they cook faster. If using brown rice, add more broth and allow a longer cooking time, brown rice needs about 35-40 minutes.
  2. Chicken broth/stock tastes great if you don’t care about keeping the meal vegetarian.
  3. You can use the same amount of your favorite salsa tomato sauce brand.

Nutrition

Serving: 1/4 of the dish | Calories: 320kcal | Carbohydrates: 56g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 1048mg | Fiber: 10g | Sugar: 7g