Pin it
Loaded with warming flavors, Spanish rice and beans always hit the spot for me. It’s a cozy, all-in-one meal everyone actually likes. The beans get super creamy, the rice is soft, and the spices fill the kitchen with a great smell. Whether you go plant-based or crave some extra protein, it works. This dish is a go-to when I’m craving comfort but don’t feel like fussing around. It uses basic pantry stuff and doesn’t take much effort. I make it when I’m wiped after a long day but want something that actually tastes good.
Vibrant Ingredients
- White rice: rinse well before cooking so it cooks fluffy Basmati or jasmine gets you nice tender rice with little wait
- Onion: pick a solid, fresh onion—it brings background flavor
- Red bell pepper: bright pops of sweet and color Go for a shiny, vibrant one if you can
- Garlic cloves: a punch of fresh, strong flavor Use real garlic you chopped yourself for bonus points
- Ground cumin: earthy, deep, cozy Buy seeds if you like to grind fresh
- Sweet paprika: adds a sweet note and color Try Spanish varieties for the right flair
- Dried oregano: gives a green, herby kick Grab leaves that still look lively
- Smoked paprika: smoky with real depth High-quality Spanish smoked paprika works magic here
- Red pepper flakes: bit of heat Nothing too wild
- Salt and black pepper: season the way you like it Fresh-cracked pepper and sea salt are best
- Vegetable broth: you need this to cook your rice Want low sodium? Double check the label
- Salsa: chunky jar salsa keeps things easy, juicy, and loaded with flavor
- Kidney beans: they make it filling and creamy Use unsweetened canned beans, or sub with black or pinto beans
- Green olives (optional): if you love zippy, salty bites, toss these in Plump is good
- Fresh herbs like cilantro or parsley: grab a handful for topping Choose anything crisp and bright-looking
Simple Step-by-Step Directions
- Get Your Rice Ready:
- Pour the rice into a bowl and cover with cold or slightly warm water. Let it soak at least ten minutes, up to half an hour. This helps keep everything from clumping. Drain it and forget about it for a bit.
- Chop All Your Veggies:
- Peel and chop up your garlic. Dice the onion and the pepper. Before you start cooking, throw all the spices into a small dish. Measure out your salsa and broth too, so you’re not scrambling with a hot pan later.
- Sauté What Smells Good:
- Start with a splash of oil in your pan over medium heat. Drop in the onion and bell pepper. Stir and cook til the onion’s soft and pepper looks shiny—about three minutes. Add in the garlic and all those spices (cumin, both paprikas, oregano, chili flakes, salt, and pepper). Keep stirring for another minute to coax all the smells out.
- Add the Rice and Liquids:
- Now, spoon in your drained rice. Dump in the salsa and pour the broth over all of it. Crank the heat until it’s boiling, stirring so nothing’s stuck to the bottom.
- Let It Cook Without Peeking:
- Turn the heat way down and slap on a tight lid to trap the steam. Don’t open it! Set a timer for 15 to 20 minutes. Peek at the rice’s package in case it says longer cooking time. Brown or different rice might want extra water and time—add both if that’s what you’re using.
- Mix In Beans and Serve:
- Turn off the burner. Leave the pan covered for another five minutes so everything finishes up. Fluff the rice, taste for salt. Now, fold in the drained beans and olives (skip if you don’t want them). Scatter on a bunch of fresh chopped herbs. Spoon into bowls while it’s hot and dig in.
Pin it
Keeping It Fresh
Pop leftovers in a lidded container and stick them in the fridge. They’ll keep nicely for about three days. To warm it up, add a splash or two of water or broth and gently reheat in a skillet or the microwave. This helps keep the rice from going dry.
Easy Ingredient Swap Outs
Swap with any beans you’ve got around—black beans or pintos both work. No fresh bell peppers? Toss in some frozen pepper slices or amp up the heat with canned green chilies. If you pick brown rice, just remember it’s gonna take longer and needs more broth.
Pin it
Ways to Eat It
Wrap scoops of rice and beans inside tortillas and you’ve got tasty burritos. Or serve on crunchy lettuce for a meal-sized salad. If you’re not plant-based, this dish loves grilled chicken or fish on the side. A little vegan cheese or a dollop of tangy yogurt on top is great too.
Quick Cultural Tidbit
This dish borrows flavor profiles from both Spanish kitchens and Latin food. Every country tweaks it. Spanish versions lean on smoked paprika and olives for punch. In Latin America, you’ll often find black beans or jalapeños instead. I love taking bits from both to create a one-pan dinner everyone wants.
Frequently Asked Questions
- → What kind of rice should I use?
Jasmine or basmati soak up the taste well and come out fluffy, but brown or white rice works too. Just be sure to add more liquid or cook longer if needed.
- → Can I use different beans?
You sure can! Black or pinto beans swap in great and bring their own vibe. Just rinse and have them cooked before tossing them in.
- → How do I skip the oil part?
Just cook your onions and peppers in veggie broth instead if you want things oil-free. You still get plenty of flavor.
- → What goes well with this on the side?
You can eat this on its own, with a simple salad, grilled veggies, or even alongside roasted meats if you like a mix.
- → How do I keep leftovers fresh?
Pop extra rice and beans in a covered container in the fridge. They're still yummy for up to three days. Warm up before digging in again.
- → Does this fit vegan and gluten-free diets?
Yep, every ingredient is totally plant-based and without gluten. It's good for all sorts of dietary choices.