Name: Spanish Rice and Beans Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 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; ½ tsp smoked paprika; Pinch of red pepper flakes; Salt & black pepper, to taste; 1 tbsp oil (use vegetable broth if avoiding oil); 1 ½ cups (300 g) white rice, uncooked; 1 ¼ cups (300 ml) vegetable broth, or more depending on rice variety; 1 ¼ cups (300 g) salsa; 1 (15 oz) can (270 g) kidney beans, drained and rinsed; ½ cup (65 g) green olives, halved (optional); Fresh herbs for garnish, e.g., cilantro or parsley

I’ve always had a soft spot for dishes that feel like a warm hug on a plate, and this Spanish Rice and Beans Recipe is exactly that. It’s a simple, flavorful, and hearty meal that comes together easily, making it perfect for busy weeknights or when you want something comforting and satisfying without too much fuss. Plus, it’s packed with spices and fresh veggies that add so much character — it’s one of those staples I keep coming back to.

If you’re searching for a recipe that’s budget-friendly, nutritious, and super flexible, then this Spanish Rice and Beans Recipe will quickly become a favorite in your kitchen too. I love how the combination of rice, beans, and bright, smoky spices never gets boring — it’s the kind of dish that tastes even better the next day, making leftovers a real treat.

Ingredients You’ll Need

Each ingredient in this recipe brings its own magic, from the sweetness of the bell pepper to the earthy warmth of the spices. Here are the essentials that blend together perfectly, with a few shopping tips to help you pick the best:

Oil: I usually opt for vegetable oil, but you can swap it with veggie broth to keep it oil-free and lighter.
Onion: A medium onion adds that essential savory base—white or yellow works, just make sure it’s fresh and firm.
Red bell pepper: Choose a vibrant, crisp pepper to bring sweetness and color to the dish.
Garlic cloves: Fresh garlic is a must—minced finely so it infuses every bite with flavor.
Ground cumin: This warm spice is a classic in Spanish cooking and smells incredible when toasting in the pan.
Sweet paprika: Adds a mild smokiness and beautiful color—don’t confuse it with hot paprika unless you want a kick.
Dried oregano: Brings an herby, slightly bitter note that balances out the rich flavors.
Smoked paprika: Just a half teaspoon gives a subtle earthy smokiness that lifts the dish.
Red pepper flakes: A pinch is enough to add a gentle heat; adjust to your taste.
Salt & black pepper: Essential for seasoning — taste as you go!
White rice (uncooked): I use long-grain rice for fluffiness; basmati or jasmine work great too.
Vegetable broth: If you want deeper flavor, opt for broth over water; it adds richness without extra fat.
Salsa: I recommend a fresh salsa with tomatoes and mild spices — it pairs beautifully with the beans and rice.
Kidney beans (canned): Drain and rinse well to remove excess sodium and that canned taste.
Green olives (optional): Halved olives bring a nice salty tang and are perfect if you want a little extra punch.
Fresh herbs: Cilantro or parsley for garnish really brighten the final dish with freshness.

Variations

One of the things I love about this Spanish Rice and Beans Recipe is how easy it is to make your own by mixing up some elements. Feel free to customize it based on what you have or your preferences — it’s all about making the recipe work for you.

Make it vegan or vegetarian: This recipe is naturally plant-based, but if you’re not avoiding animal products, adding some shredded chicken or sausage can boost protein.
Spice it up: If I want a bit more heat, I’ll toss in extra red pepper flakes or a diced jalapeño.
Swap the beans: Pinto beans or black beans work beautifully if you want a different texture or flavor.
Use brown rice: It takes longer to cook but adds nuttiness and more fiber — just adjust the broth accordingly.
Add veggies: Some corn, diced zucchini, or chopped spinach can sneak in extra nutrition and color.

How to Make Spanish Rice and Beans

Step 1: Sauté the Aromatics

Heat your oil in a medium skillet or saucepan over medium heat. Toss in the diced onion and red bell pepper, stirring occasionally until they soften and the onions turn translucent—this usually takes about 5 minutes. This step is key because it builds a flavorful foundation for the rice, so don’t rush it. Add minced garlic in the last minute and stir until fragrant, being careful not to burn it.

Step 2: Toast the Spices

Once your veggies look tender, sprinkle in the cumin, sweet paprika, smoked paprika, oregano, red pepper flakes, salt, and black pepper. Toast the spices with the veggies for another minute or two, stirring constantly so they bloom their oils and deepen in flavor. This little toast makes a big difference—trust me, it’s worth the extra attention.

Step 3: Add the Rice and Liquid

Stir the rice into the pan, coating it well with the spices and veggies. Pour in your vegetable broth and salsa, give everything a good stir to combine, and bring it to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for about 18-20 minutes — or until the rice is tender and has absorbed the liquid. Avoid peeking too often; that lets the steam escape and can make the rice dry.

Step 4: Stir in the Beans and Olives

When the rice is cooked, gently fold in the drained kidney beans and halved green olives (if using). Let everything warm through for a few minutes with the lid on, then remove from heat. This way, the beans stay creamy and the olives retain their bite.