Spanish Rice and Beans uses pantry staples to create a nutritious and flavorful one pot meal. Vegetarian, gluten free, and a complete source of plant protein, this easy dinner will become a family favorite. 
Why You’ll Love this Rice and Beans Recipe
You can’t beat a super simple, family-friendly recipe that leans on pantry staples. This one also comes together in one pot, making it the perfect weeknight recipe.
This classic Spanish dish is a total flavor fiesta both kids and adults will love. Plus, it makes for some of the BEST leftovers. (Truly, we’re enjoying it on repeat over here with zero complaints.)
I love topping Spanish Beans and Rice with parsley oil, which is a simple mix of fresh parsley, lemon juice, and olive oil. While totally optional, it adds bright, fresh flavor to turn this pantry meal into something truly exceptional.
Recipe Ingredients and Substitutions
Think of this rice and beans recipe more as a blueprint rather than steadfast set of instructions. Overall, it’s extremely versatile, which means there are myriad substitutions. Here’s what you need:
- White rice: It’s best to use a long-grain white rice here, such as jasmine or basmati. You can also use brown rice, which will up the nutrient ante.
- Canned beans: Oh the glory of the humble canned bean. The recipe calls for kidney beans, however feel free to use pinto beans instead.
- Aromatics: Onion and garlic form the foundation of this dish, however you can also throw in celery, bell pepper, or chopped carrots.
- Fire-roasted canned tomatoes: Another one of my go-to canned goods, fire-roasted tomatoes add smoky, umami depth. You can also use salsa, if that’s all you have on hand.
- Spices: Spanish food is known for delivering some serious flavor. In this recipe, I suggest chili powder, paprika, oregano, and cayenne for an extra dose of spice.
- Olives: I love finishing Spanish Beans and Rice with a bright, briny kick. Here, the olives and parsley oil add a fresh and flavorful finish.
The parsley oil is totally optional here, however I suggest using some fresh parsley as a garnish. It really gives the dish a lift in terms of brightness.
How to Make Spanish Rice and Beans:
Overall, this dish is pretty hands off. Some simple slicing and dicing is required on the forefront, but most of the magic happens as the mixture simmers. Here’s how it’s done:
Cook the Aromatics
Start by heating some olive oil in a large skillet with a fitted top over medium heat. Once hot, add the onion and cook 5 to 6 minutes, until soft. Add the garlic during the final minute.
Bloom the Spices
Cooking spices in hot oil helps unlock their full flavor potential. This process is called blooming, and it’s a game changing for building flavor. This only takes 1 to 2 minutes–any longer and you run the risk of the burning the spices.
Toast the Rice
Stir in the rice and let it cook for about 2 minutes, which helps deepen its flavor. The rice will begin turning translucent and smell super aromatic.
Add the Tomatoes, Beans, and Broth
The recipe calls for vegetable or chicken broth, however feel free to use water instead. You may just need a little extra salt, which you can adjust for at the end.
Simmer until Rice is Tender
Simmer the mixture, covered, for about 25 minutes, or until the liquid is absorbed and rice is tender. Lastly, scatter the olives overtop and drizzle with parsley oil, if desired!
What Goes with Rice and Beans?
A major benefit of combining beans and rice is the amino acids they provide. On their own, beans and rice are incomplete proteins, meaning they lack some of the essential amino acids. Together, however, they complement one another and provide all nine essential amino acids. So essentially, this combination is equivalent to animal protein in terms of protein quality.
If we want to REALLY break down the details here, most grains are deficient in lysine, while beans are of the few plant foods rich in lysine. On the flip side, many beans provide only small amounts of the amino acid methionine, which is rich in most grains.
All of which is to say, Spanish Rice and Beans is as complete of a meal on it’s own as you can get. Of course you can add extra veggies like mushrooms, bell peppers, or greens, if you like. You can also toss in some sautéed shrimp, ground beef, or shredded rotisserie chicken to make it even more hearty.
Are Rice and Beans Good for You?
In addition to being a complete source of protein, this combo also offers fiber, B vitamins, and important minerals like zinc and selenium. And between the fiber and protein, this dish is super satiating and will help stabilize blood sugar in between meals. 
If you try this rice and beans recipe, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
More Easy Rice Recipes:
30 Minute Broccoli Fried Rice with Turmeric-Tahini Sauce
Wild Rice and Cheesy Broccoli Casserole
Spanish Rice and Beans
Equipment
- 1 Large Skillet
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 tsp. paprika
- 1 1/4 tsp. kosher salt
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper (optional for added heat)
- 2 cups long-grain white rice (such as jasmine or basmati)
- 1 (14.5-oz.) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
- 2 (15.5-oz.) cans kidney beans, drained and rinsed
- 3 cups vegetable or chicken broth (sub water)
- 1/3 cup sliced green olives
Parsley Oil (optional)
- 3 Tbsp. finely chopped fresh parsley leaves
- 1/2 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
- 3 Tbsp. extra-virgin olive oil
Instructions
- Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
- Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
- Scatter olives over Spanish Beans and Rice and drizzle with parsley oil.
I never leave comments on recipes that I find on the internet, but I had to because this one is so good! I found this recipe because I skipped going to the store today and all I really had to eat was rice and beans, so I subbed in a lot with bits and bobs that I had around and it still turned out SO good. I subbed in a whole red onion, a jalapeño, 1 can of black beans, 1 cup of basmati rice, half a can of tomato paste, and however much chicken broth I had left in the container I had in the fridge- about half the box probably. I used all of the spices in the recipe, however! I didn’t make the parsley oil, but if I get hungry again later tonight I’ll definitely throw that oil together. Very, very good! Can’t wait to make it again after I go to the store 🙂
Hi Ash,
I’m so glad you were able to riff on the recipe and it turned into a winner! I really appreciate you taking the time to leave a review.
Made this tonight and it came out so good! I misread the recipe and only bought one can of kidney beans, but it was still good!
Hi Jen, I’m so glad you enjoyed it!! Thank you for taking the time to leave a review!
So delicious and easy! I added an extra can of fire roasted tomatoes. The whole family loves it! It is now part of the regular meal rotation.
Hi Ali! I’m so thrilled you and your family enjoy the recipe! Thank you so much for taking the time to leave a review.
This was great! In case it’s helpful for others, I used brown basmati rice and cooked it in my Instant Pot: followed the recipe as directed but didn’t add the beans until after the rice mixture was done. Cooked on high pressure for 22 mins then let it release naturally for ~5 mins, and stirred in the beans. The oil-herb drizzle (I used cilantro) and the olives really make it so don’t skip! Served with massaged and dressed kale – yum.
Hi Siobhan– thank you for sharing your insight on using brown basmati rice! I’m so glad you enjoyed the recipe, and I appreciate you taking the time to leave a review!
This is delicious I’m making it for the second time definitely a keeper!
I’m so glad you enjoy the recipe, Nenia! Thanks so much for taking the time to leave a review!
Easy, reliable, and always delicious! This is a great back-pocket vegetarian recipe to have on hand. Don’t skip the parsley oil topper- it really elevates the dish!
Delicious and easy! We used pinto instead of kidney, but otherwise followed the recipe. The parsley oil and olives are must haves! I am looking forward to trying it with cilantro next time like other reviewers mentioned using.
I’m so happy to hear you enjoyed it! Thank you so much for taking the time to leave a review.
delicious, easy and fun to prepare.
I’m so glad you enjoyed it, Chuck! Thank you for taking the time to leave a review!
Super good and easy! Used the salsa option and halved the recipe, no cayenne because we don’t like spicy. But the rest of the spice blend is perfect in this. Will definitely make again.
Our favorite vegetarian meal! Easy and so flavorful. Plus my kids love it, which is always a win!
I’m so glad the recipe was a hit! Thank you for taking the time to leave a review!
Very good! Great way to get a hearty, kid-friendly dinner on the table quickly with things you have on hand. Used salsa since my canned tomatoes aren’t fire-roasted (but I’d do that again since flavor was great and kids aren’t crazy about diced tomatoes anyway.) Ours was done after 20 minutes. Wish I would have thought to try the oil with cilantro as another reviewer did since I didn’t have fresh parsley and skipped, but will try that next time. Will definitely be a go-to on a busy night, thanks!!
So good! Just made it for my family for dinner tonight, even my toddler (under two) loved it! Will be making this again for sure!
Hi Victoria, I’m so glad you and your family enjoyed the recipe! Thank you for taking the time to leave a review. All the best- Jamie
Thank you for this delicious recipe! How could I adapt it to bake in the oven? evilest!
Oops……”evilest” was a typo that got in there. So sorry.
I LOVE this. Phenomenal dish.
Simple and delicious! We lean on this recipe heavily for meal prep and meatless dinners. Thank you!
So glad you enjoyed the recipe!! Thank you for taking the time to leave a review!
An easy, reliable, and affordable recipe—truly can’t beat it!
One of my favorite meal prep recipes as a new vegan!
Really good! I only had one can of beans on hand, so I added a cup of sliced almonds. I used both sweet hungarian paprika and smoked paprika. Otherwise made as directed and it turned out absolutely delicious. Will make with both almonds and beans in the future–it was a good combo!
Hi Emily, I’m so glad the recipe was a hit! Love your addition of almonds, too. Thank you for taking time to leave a review!
Made it twice so far. The second time I added I habaneros(as well as bell peppers, carrots, and shredded chicken), it came out so good, even after burning it a little by accident. Thanks a bunch and highly recommend habaneros if you think the dish could be spicier.
So delicious!! I used cilantro instead of parsley, and added an avocado for some extra nutrition. Queso fresco is a great addition too if you aren’t concerned with dairy-free. So happy with this easy, healthy meal, and it freezes well, too! Thank you for the delicious recipe, and I love that it’s one-pot.
I’m so glad you enjoyed the recipe!! Thank you for taking time to leave a review!
Delicious! I added in extra olives for some extra salt. Thank you for this recipe!
So glad the recipe was a hit! Thank you for taking time to leave a review!
Very yummy and easy! Well done
This is such a great recipe!! Very easy to follow and I love the olive and parsley addition. Bravo!
So glad you enjoyed it!!
My kids love this recipe! We made it often the last few months and it was always a hit
I’m so glad you enjoyed the recipe, Brooke! Thank you for taking time to leave a review!
Excellent recipe, thank you! Good base and easily customizable. Like most right now, we are living out of our pantry so I adjusted based on what we had on hand, using one can of kidney and one can of black beans, and creating a cilantro oil in lieu of parsley. I used garlic stuffed green olives and stirred in a minced jalapeno at the end, as we love heat. Cheers!
This has become a new staple for us!!
Oh I’m so glad to hear!!
My family loved it!! So easy and tasty.
Im so glad, Maria!! Thanks for leaving a review!
Made tonight, it was great! Used brown rice for added fiber and some turmeric for color. Brown rice needed more liquid so just keep adding and tasting as you go. Also, you must have the largest skillet in the world! This made so much that I used my 7-qt Staub just to be safe and avoid spillage. Delicious recipe — from one RD to another, thanks for developing and sharing!
Hi Sarah—thank you so much for taking the time to to note those adjustments. I’m so glad you enjoyed the recipe!
This looks great. I only have long grain brown basmati rice. Would that still work? Just cook for longer?
Yes, may just need closer to 45 minutes to cook.