Description
A flavorful and easy-to-make Spanish Rice and Beans recipe that combines aromatic spices, colorful vegetables, and hearty beans for a satisfying, wholesome meal. Perfect as a main dish or side, this recipe uses vegetable broth and optional green olives to enhance taste while keeping it healthy and vegetarian-friendly.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, diced
- 1 medium red bell pepper, chopped
- 3–4 garlic cloves, minced
Spices & Seasonings
- 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
Rice & Liquids
- 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
Beans & Extras
- 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
Instructions
- Prepare Aromatics: Heat 1 tablespoon of oil in a large skillet or pan over medium heat. If avoiding oil, use a small amount of vegetable broth to sauté. Add diced onion and chopped red bell pepper; cook until softened and translucent, about 5 minutes.
- Add Garlic and Spices: Stir in minced garlic, ground cumin, sweet paprika, dried oregano, smoked paprika, and red pepper flakes. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Cook Rice: Add the uncooked white rice to the pan, stirring well to coat it evenly with the spices and oil or broth mixture. Pour in 1 ¼ cups of vegetable broth and 1 ¼ cups of salsa. Stir to combine.
- Simmer the Rice and Salsa: Bring the mixture to a gentle boil, then reduce heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Check occasionally, adding extra vegetable broth if needed to prevent sticking.
- Add Beans and Olives: Once the rice is cooked, gently fold in the drained and rinsed kidney beans and halved green olives, cooking for an additional 3-5 minutes until heated through.
- Garnish and Serve: Remove from heat. Sprinkle fresh herbs such as chopped cilantro or parsley on top for added freshness and flavor. Serve warm as a main dish or side.
Notes
- You can substitute white rice with brown rice; adjust cooking time and broth quantity accordingly.
- If avoiding oil, sauté the aromatics with vegetable broth to keep the dish healthier.
- Kidney beans can be replaced with black beans or pinto beans depending on preference.
- Use homemade or store-bought salsa depending on your taste; mild or spicy varieties both work well.
Keywords: Spanish rice, beans, easy recipe, vegetarian, one-pot meal, kidney beans, cumin, paprika, healthy dinner