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Spanish Rice and Beans
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4.98 from 304 votes

Spanish Rice and Beans

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. 
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Servings: 6


  • Large skillet


  • 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


  • 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.



  • 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.


Serving: 1cup | Calories: 350kcal | Carbohydrates: 69g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Sodium: 690mg | Fiber: 8g | Sugar: 6g