Spanish Rice And Beans
Rich and flavorful Spanish rice and beans, the perfect weeknight dinner for vegetarians & vegans alike. Also, a tasty side dish for meat-eaters or pescetarians! Easy to make in one pot, with all the aspects of a supreme comfort food. This recipe is naturally gluten-free, dairy-free, and a great source of complete proteins.
Servings 4
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
- 1/2 tsp smoked paprika
- Pinch of red pepper flakes
- Salt & black pepper to taste
- 1 1/2 cups (300 g) white rice uncooked (*see notes)
- 1 1/4 cups (300 ml) vegetable broth or more, depending on rice variety
- 1 1/4 cups (300 g) salsa
- One 15 oz can (270 g) kidney beans drained and rinsed (*see notes)
- 1/2 cup (65 g) green olives halved (optional)
- Fresh herbs to garnish, e.g. cilantro or parsley
Instructions
- Check the video in the blog post for visual instructions.Add the rice to a bowl with cold or lukewarm water and let it soak for at least 10 minutes (I recommend 30 minutes if you have the time), then discard the water. Meanwhile, chop the onion, garlic, bell pepper, and prep the other ingredients.
- Heat the oil in a large skillet or pot, add onion and the bell pepper. Sauté for about 3 minutes. Stir in the garlic, and all spices and sauté for a further one minute.
- Add the rice, salsa & veggie broth and bring the mixture to a boil. Please note that you'll need more vegetable broth and salsa if using rice that requires a longer cooking time.
- Cover the skillet or pot and let simmer on the lowest heat setting for about 15-20 minutes. Do not uncover the lid, and do not stir while cooking! The cooking time depends on the rice variety (check the package instructions). Jasmine rice or Basmati rice cook much faster than e.g. brown rice.
- Turn off the heat, remove the lid and taste it. Adjust seasonings if needed, adding more salt, black pepper, cumin, red pepper flakes, etc. to taste. Stir in beans & olives (optional) and garnish with fresh herbs (cilantro or parsley) to taste. Store leftovers covered in the refrigerator for up to 3 days.
Notes
- Rice: My favorite rice is Basmati rice or Jasmine rice, even though it's not typical for Spanish rice but I love that it cooks so fast. You can use any other white rice or brown rice, simply adjust the cooking time and add more vegetable broth and salsa.
- Beans: You can also use cooked pinto beans or black beans.
- Tips: Read the blog post for more helpful tips and variations and for instructions on how to make the recipe in an Instant Pot.
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition Facts
Spanish Rice And Beans
Amount per Serving
Calories
363
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
5
%
Carbohydrates
68
g
23
%
Fiber
4
g
16
%
Sugar
7
g
8
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.