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.
Loved this recipe! We had to add more water and let it simmer for longer, because the rice was still crunchy. Probably a good idea to follow the instructions for the rice you will use (how much liquid and how long it should simmer). Otherwise, this is perfect!
Hi Rosie – I’m so glad you enjoyed it! Thank you for your input – it’s always helpful!
Love this recipe! The great thing is that it is do flexible.
Really enjoyed this recipe! We are attempting to eat less meat, and this dish was really the ticket.
I’m so glad the recipe was a hit, Katie! Thank you for taking the time to leave a review!
I really loved this recipe for meal prep. The briny olives really packed a punch. I varied the proteins so I wouldn’t get bored (shrimp, tofu, tempeh, flaked cod) and it held well for the week!
Simple but delicious week night meal.
So glad you enjoyed this one, JZ!
Hubby and I loved this recipe. I added ground beef to his because he likes beef. I used 1.5 cups of rice and it cooked perfectly. I grow parsley and we loved the parsley, lemon infused olive oil. This is a fav. I am curious aboyt the calories though.
This recipe is a keeper! It was really delicious and so easy to make. I only had one can of black beans, and then added some sliced sausage. But I look forward to making it exactly as written next time. The amount of liquid was perfect for me, and I used basmati rice. I loved the parsley oil as well–I had limes, no lemons, and it was great.
Great pantry meal! Very filling and low effort, which I love. I ended up needing 2 extra cups of broth until I felt the rice was cooked enough. I made a few other changes too: more paprika, basil instead of parsley (that’s what I had), added green pepper & mushrooms for more vegetables. I also had the urge to add the olive brine to the mix since I had just finished the jar – it was a delicious addition! I’ll be adding this to the normal rotation.
Only beyond my wildest dreams could beans and rice have tasted this good.
I added about a half cup more water but used extra-long grain.
Going to try bringing these to Thanksgiving dinner with the family.
I messed up and didn’t add a rating to the other comment I made. Can you delete that other one please Jamie?
Hi Michael – I’m so glad you enjoyed the recipe! Thank you for taking the time to leave a review!
Only beyond my wildest dreams could beans and rice have tasted this good.
I added about a half cup more water but used extra-long grain.
Going to try bringing these to Thanksgiving dinner with the family.
Have A Good Day
Thank you for leaving a review, Laurie!
This was SO GOOD! I have been sick and finally feeling well enough to cook a healthy, satisfying dish. I came across your recipe and it looked like a really nice combination of spices & flavors with the parsley lemon oil. I had some leftover Jasmine rice so I improvised on your recipe. I sauteed my onion and garlic and spices then added my leftover rice can of black beans in a can of pintos along with a can of diced red tomatoes. Didn’t seem like I had enough of rice so I quickly boiled a bag of Success Jasmine rice an added that to the mix along with three quarters cup chicken broth. Let it all simmer for 5 minutes, then added sliced black olives as I didn’t have any green and the Lemon parsley oil. Tasting it was Pure Heaven! The rice was soft yet not mushy just the right amount of beans and seasoning. And a lemon parsly oil really Set It Off!! I seasoning it in my bowl with a few grinds of pink Himalayan salt. I’m in heaven but didn’t I already say that LOL!! Thanks for this quick fabulous recipe definitely bookmarking!!
Looks really good, but the Tampa ad has totally turned me off. Looking elsewhere for a recipe. And what’s with the greyed out type???
A great reliable recipe!! The parsley oil on top really sets it apart, so I don’t suggest skipping it!
LOVE this recipe. I appreciate you letting us know how many calories it is. But can you tell me the serving size? Thanks!
OMG! This is incredible! I made it just as listed except I omitted the garlic as it’s a blood thinner and my husband can’t have it. Otherwise, everything was to a T to your recipe. THE best red beans and rice I’ve ever had – better than any restaurant. Every one of those spices is necessary. The olives and parsley oil add to the wonderful flavors. Can I give it 6 stars? ******
Hi Lorie! Woohoo! I’m so thrilled the recipe was a hit, Thank you so much for leaving such a fab review!
Loved this Spanish rice! It was absolutely delicious. I chose to add the zest and juice of half a lemon, 1 can of pink beans, three bay leafs, and 4 cups of the chicken stock (I always use a 1:2 ratio with rice and water). Will be cooking this again perhaps with the parsley oil next time!
Hi Gomez- I’m so glad you enjoyed the recipe! Thank you for taking the time to leave a review
Really great! I added thinly chopped carrots as well as spinach. My husband hates parsley but loved the parsley oil. Next time I will up the spices. I had read that it was not enough liquid to get the rice fully cooked so I added more to mine, but in the end the rice was still a bit underdone. I’ll figure out how to fix that next time. But overall a good vegetarian dish and added to our rotation
We just started eating vegetarian and loved this easy rice dish! Good source of protein and so flavorful.
Hi Jordan- I’m so glad the recipe was a hit! Thank you for taking the time to leave a review!
I’m having lots of company can I make a week ahead and freeze
Hi Laurie– yes, this recipe freezes well!
I can’t even believe how flavorful this was; I am truly blown away. I was on the hunt for a delicious nutrient-dense protein packed meal and it led me here. I’m so grateful it did. I can’t wait to try your other recipes. I’ll be first in line for any cookbooks you create. Thank you so so very much.
Hi Alix– woohoo! I’m so glad you enjoyed this one! Thank you so much for taking the time to leave a review!
Insanely great! It was a big hit in my household.
I’m so glad the recipe was a hit, Kelly! Thank you for taking the time to leave a review!
Oh. My. Goodness. This recipe is phenomenal! Thank you! Our family is Orthodox Christian and we spend nearly 1/3 of any given year not eating meat for religious reasons. We are new to Orthodoxy and this has been a difficult change for us, but recipes like this make it so much easier! I used a “Vegan Protein Broth” from the big W big box store and it was amazing. I just made it again tonight for the second time in a week. Usually the second time I make a recipe, I change things and jazz it up a bit. There is NOTHING that could make this better! And you have to make the oil! We used parsley the first time and cilantro the second (because we forgot to grab parsley at the store) and it was awesome! Thank you, thank you, thank you! This is definitely a new family favorite.
Made this for dinner tonight and it was amazing! All the flavours mend really well and it was really quick to whip up after work! I used normal canned tomatoes as I do not know where to get fire-roasted ones from, but nonetheless it was still great. I also omitted the olives as I do not like olives. Will definitely make again!
Hi Debbie–I’m so glad you enjoyed it!! Thank you so much for taking the time to leave a review!
Perfect! I have had rice and beans in the past, but never made them….This recipe was enjoyed immensely by our whole household! I will definitely make this again! Thank you!
Hi Cathy–I’m so glad the recipe was a hit! Thank you for taking the time to leave a rating and review!
I just made this for dinner & we loved it. It was prepared exactly as written. I did end up adding a few extra olives to my bowl. I love olives! I think the parsley oil is a must. It adds that something extra that made this dish very tasty & unique. Next time I would double the oil recipe & try it with other foods.
Easy and delicious! I love using it as a burrito filling and adding avocado and extra salsa.
Hi Kimberly–I’m so glad you enjoyed the recipe! Thank you so much for taking the time to leave a review!
Delicious!
The rice has Great flavor next time I would use 4 cups of water instead of three mine came out a little crunchy but Delicious
What a brilliant recipe. It has immediately become a weekly meal. I love to use red rice and the sharpness of the dressing is genius. Great by itself or with crusty bread. I love spice but some family members don’t so I use half the chilli and leave out the Cayenne.
This recipe is delicious!
Hi Cynthia–I’m so glad you enjoyed it!
Wow, probably one of the best recipes I’ve ever followed. I pan fried some courgettes and added them at the same time as the rice, did some grilled aubergine and a cucumber mint and yogurt dip on the side. It’s lovely, the spice is just right. I couldn’t get the tomatoes so I used a normal tin of chopped and added a few spoons of liquid smoke. It’s just a really lovely comfort food.
Hi Liz–I’m so glad you enjoyed this one!! Thank you so much for taking the time to leave a rating and review.
How much is ‘a cup” 8n the recipe
About 240ml.
Easy and tasty!
Hi Jordan–I’m so glad you enjoyed this one!! Thank you so much for taking the time to leave a rating and review.
Hi, I want to try this recipe tomorrow. Can I use black bean because I happen to have them?
Hi there, yes black beans will work great! Enjoy!
Simple and flavorful! A good standby for a vegetarian, filling meal.
Hi Laura, I’m so glad you enjoyed this one! Thank you for taking the time to leave a rating and review!
Glad this freezes well — I ate a ton and still had 2 quarts to freeze for later. Kicked it out with Farro (I ran out of rice), chorizo, peppers (bell and jalapeño), diced carrots and whatever veggies were in the crisper drawer. Will use this as a base from now on. And I was afraid the spice mix would be too much, but I think next time I’ll increase the spices — topped this off with some tabasco and Cholulo Green Pepper Hot Sauce along with the olives and parsley.
GREAT recipe!
Thanks for taking the time to share your adjustments and substitutions! I’m so glad you enjoyed the recipe.
Excellent! Made quite a few times. Kids loved it also
I’m so glad the recipe was a hit for your and your family, Andrea! Thank you for taking the time to leave a review!
So good!
Hi Tina- I’m so glad the recipe was a hit for you! Thanks for taking the time to leave a rating and review.
I made this for dinner tonight and it was a hit! Definitely don’t skip the lemon and parsley drizzle. That took the dish to a whole new level! Does make quite a big batch, so we will be using the leftovers to make burritos tomorrow night.
I don’t eat meat but cook for people who do. If you were to add an animal protein to this (either in the dish or alongside), what would you recommend? I thought about shrimp…?
Thanks! This was delicious!
I just made this recipe tonight and we added shrimp. I put the frozen shrimp in for the last 5-10 min and they came out perfect!
Great idea adding shrimp! So glad you enjoyed it!
Cheese! I love to put provolone or cheddar or pepper jack on top, yum!
I can’t believe how delicious this is! I could eat it forever. I have made it twice… both times I added in a bit of chopped carrot & celery with the onion. I think it adds a lot of good texture. But both times my rice has been a bit undercooked. The second time I increased the veggie broth to 4 cups and the rice is still a bit undercooked. The fact that I still ate it all shows how good the flavor is! But any tips for adjusting the liquid while using additional veg? Thx!!!
Mine was under cooked too. But probably because I doubled it? Delicious regardless.
Is this typically served cold, room temp or warm?
We ate it warm.
I’ve made this recipe about ten times now. Parsley oil takes it up to 5 star level. So tasty, adaptable, easy – and I’ve even made it ‘deconstructed’ for our picky 5 year old, then combined for us. Last night I really went out on a limb and instead of rice I made small diced crispy potatoes separately and had it as a sort of stew over that (put in just half cup water), and as I’m trying for low carb right now made diced roast pumpkin for myself to have it with. I’m having the leftovers right now for breakfast with an egg scrambled in them. Thank you!!
Love this! I’m not a very experienced cook and this recipient was easy to follow and fun to make. Thank you for putting substitute options. I especially liked the nutritional bit about the amino acids. Thank you!
Absolutely delicious! This is going in my recipe binder for sure! Will it freeze well?
Hi Lori,
I’m so glad you enjoyed the recipe! Yes, it freezes very well!!
Can I use regular diced tomatoes instead of fire roasted?
Hi Laura, yes that’s fine! Hope you enjoy it.
I never comment on recipes but omg is this delicious! The parsley oil and lemon make this over the top good! I’d love to add some kebasa to this! Though I now finally have a vegan friendly recipe I can be proud of to make for my sister!
If you thought rice and beans were boring, just give this recipe a try!!
Hi Susanna- I’m so glad you enjoyed the recipe! Thank you so much for taking the time to leave a review.
I used a Belgian-style triple ale (think rich complex flavor malt wine vs beer) as part of the liquid. Tuned out nice.
Oooh love the sound of that, Stephen! So glad the recipe was a hit.
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.