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Spanish Rice and Beans uses pantry staples to create a nutritious, flavorful one pot meal. Vegetarian, gluten free, and so simple to make, this rice and beans recipe will become a staple.
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, and creates the best leftovers.
Both kids and adults will love the flavors of this Spanish-inspired rice dish.
I love topping each bowl with a drizzle of parsley oil, which includes a 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.
- Alternatively, you can garnish each portion with sliced avocado or a crispy fried egg.
- Or, use the rice and beans as a filling for burritos, tacos, or enchiladas!
The Ingredients:
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, however it does require a longer cook time.
- Beans: Oh the glory of the humble canned bean. The recipe calls for kidney beans, however feel free to use pinto beans instead. Canned beans are budget-friendly, and a great source of protein and fiber.
- Aromatics: Onion and garlic form the foundation of this dish. For extra flavor, you can also toss in celery, bell pepper, or carrots.
- Fire-roasted canned tomatoes: Another one of my go-to canned goods, fire-roasted tomatoes add smoky, umami depth. Alternatively, you can use a jar of your favorite salsa.
- 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.
- Note: if making the recipe for kids or those with low spice tolerance, omit the cayenne.
- Olives: I love finishing rice and beans with a bright, briny kick. Look for a Spanish green olive, such as Manzanilla.
- Parsley: For fresh, herby top notes. Alternatively, you can use cilantro.
- Lemon Juice: To round out each bite with brightness and acidity.
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:
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Add the Tomatoes, Beans, and Broth
Add tomatoes, beans, and broth.
Simmer the mixture 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!
FAQs and Expert Tips
Is Eating Rice and Beans Healthy?
Rice and beans offer fiber, B vitamins, and important minerals like zinc and selenium.
This combination is also a good source of protein, which makes it filling and supportive of blood sugar levels.
Can Rice and Beans be a Meal?
Rice and beans is as complete of a meal on it’s own as you can get. This is because the rice and beans provide complementary amino acids.
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.
Serving Suggestions:
While this Spanish Rice and Beans recipe is mighty satisfying on its own, here are some topping and side suggestions:
- With Avocado: Top each serving with sliced avocado for extra heart-healthy fats.
- As a Burrito Filling: This mixture is perfect for filling burritos and tacos! Just add a creamy topping, such as guacamole or sour cream.
- Topped with a Fried Egg: I love enjoying leftovers for brunch topped with a crispy-edged, soft-yolk fried egg.
- With Shrimp or Chicken: Top with sautéed shrimp or chicken to make it more filling.
How to Store and Reheat:
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Reheat: Rewarm individual portions in the microwave, stopping to stir every 30 seconds, until hot. Alternatively, you can warm rice and beans in a skillet over medium heat with a splash of water to help rehydrate the grains.
- Freeze: Transfer to a freezer-safe ziptop bag and lay flat in the freezer for up to 3 months.
- When ready to reheat, let thaw in the refrigerator overnight.
If you try give this recipe a try, 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
30 Minute Golden Rice Pilaf
Spanish Rice and Beans
Equipment
- 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.
Video
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Reheat: Rewarm individual portions in the microwave, stopping to stir every 30 seconds, until hot. Alternatively, you can warm rice and beans in a skillet over medium heat with a splash of water to help rehydrate the grains.
- Freeze: Transfer to a freezer-safe zip-top bag and lay flat in the freezer for up to 3 months.
- When ready to reheat, let thaw in the refrigerator overnight.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This recipe is just what I was wanting! So many beans and rice recipes are bland, but that is not the case here. It’s perfect. I thought I’d have leftovers… I did not 😉
Great recipe! My family loves it! What is so great about it besides the Spanish olives is that with the parsley oil, it is very Mediterranean. My inlaws are off the boat Lebanese. As you know, Lebanon is also a Mediterranean country. The olive oil, lemon juice, and parsley in the parsley oil is very reminiscent of traditional Tabouli salad from Lebanon. Very delicious. Everybody I know absolutely loves it!
This is unbelievably delicious. So much flavor, as always!!! So easy to pull together. The parsley lemon oil and the olives take it over the top. Thank you!
I made this yesterday. It was late and I was tired, so I added everything into a large casserole dish and baked it in the oven. I was working with what I had or could buy. I switched out the can of diced roasted tomatoes since I could not find that, for a couple of cans of tomatoes with green pepper a heart rating of 1 pepper. I only fried the onion and added the broth to that. Everything else was in the large casserole dish and I baked it once all mixed together at 350°F for 40 minutes. It smelled absolutely amazing. So much so that I had a hard time going to sleep without eating some. But I had it this morning with liw sodium nacho chips and melted Tacos abd Nacho shredded cheese. It mat need to bev reheated to take a little of the acidic edge off it. I believe had it all been pan fried as in your recipe, that would not have been noticeable. I am happy with my first attempt at this and thank you for the recipe. I B will make this again. Yum!
Really good!! Made red beans and followed recipe, with the olives and parsley oil and it was great. It’s a good one for meal prep too as it made so much. Thanks!
This rice recipe is awesome! This is the 2nd time I’ve made it. I used the cayenne this time along with hot smoked paprika, and some cumin. Simply fabulous! Thank you for a great recipe!