If you’re craving a dish that’s bursting with flavor, hearty textures, and a touch of vibrant color, this Spanish Rice and Beans Recipe is just what you need in your kitchen rotation. It’s a comforting, easy-to-make meal that brings together fragrant spices, tender rice, and creamy beans in a way that feels both wholesome and exciting. Whether you’re searching for a weeknight dinner or a crowd-pleaser for guests, this recipe hits all the marks with its rich taste and satisfying nutrition.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and for this recipe, simplicity is key. Each component plays an essential role, whether it’s the spices infusing the dish with warmth, the beans adding protein and creaminess, or the fresh herbs bringing brightness to every bite.
- Olive oil: Use this as the cooking fat to add subtle richness and help soften the aromatics.
- Yellow onion (diced): Provides a sweet, savory base that deepens the flavor.
- Garlic (minced): Adds a punch of fragrant aroma and bold taste.
- Long-grain white rice: Cooks fluffy and light, the perfect canvas for the spices.
- Ground cumin: Offers earthiness and a beautifully warm undertone.
- Smoked paprika: Brings a subtle smoky flavor that makes the rice uniquely Spanish-inspired.
- Chili powder: Adds a gentle kick without overpowering the dish.
- Salt: Enhances all the flavors, so don’t skip it!
- Black pepper: Provides a mild heat to balance the spices.
- Diced tomatoes (with juices): Introduces acidity and moisture, giving the dish a comforting tang.
- Black beans (drained and rinsed): Supply creaminess and satisfying protein.
- Vegetable broth: Replaces water to add more depth and savory notes.
- Frozen corn (optional): Sweet bursts of texture and color to brighten up the dish.
- Fresh cilantro (chopped): A fresh, herbaceous garnish that lifts the flavors.
- Lime wedges: For a zesty finish that complements the spices beautifully.
How to Make Spanish Rice and Beans Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large skillet or saucepan over medium heat. Toss in the diced onion and let it cook for 3 to 4 minutes until it becomes tender and translucent. Then add the minced garlic, stirring it in for about 30 seconds to release its fragrant aroma. These aromatics form the flavorful backbone of your dish, so don’t rush this part!
Step 2: Toast the Rice and Spices
Next, stir in the rice along with the cumin, smoked paprika, chili powder, salt, and black pepper. Mixing these directly with the oil and aromatics allows the rice to soak up the spices and develop a toasty, aromatic flavor that will carry the entire dish. Give everything a good stir to coat every grain of rice.
Step 3: Combine the Main Ingredients
Pour in the diced tomatoes with their juices, the drained black beans, and the vegetable broth. Stir everything together until well combined. This wet mixture will cook the rice and meld all the flavors, creating the heartiness this Spanish Rice and Beans Recipe is loved for.
Step 4: Simmer to Perfection
Bring the mixture up to a boil, then reduce the heat to low, cover the pan, and let it simmer for 18 to 20 minutes. Check that the rice is tender and all the liquid has been absorbed for that perfect, fluffy consistency. If you’re adding corn, stir it in about 5 minutes before the end of cooking, so it warms through but keeps its pop.
Step 5: Rest and Fluff
Remove the pan from heat and let it sit covered for 5 minutes. This resting period lets the rice finish steaming gently and ensures the beans and veggies are infused with the flavors. Fluff it all up with a fork, then you’re ready to plate your beautiful Spanish Rice and Beans Recipe.
How to Serve Spanish Rice and Beans Recipe
Garnishes
Fresh cilantro sprinkled over the top adds a burst of herbal brightness that lifts the richness of the rice and beans. Don’t forget the lime wedges on the side! A squeeze of fresh lime juice adds a lively tang that’s the perfect finishing touch.
Side Dishes
This dish pairs wonderfully with simple sides like a crisp green salad, sautéed vegetables, or even some warm tortillas for scooping up every last bite. It also complements grilled veggies or a fresh avocado salad beautifully, balancing warmth with fresh elements.
Creative Ways to Present
Try serving Spanish Rice and Beans Recipe as a filling for burrito bowls topped with shredded lettuce, diced tomatoes, and avocado slices. You can use it as a side to spicy grilled tofu or tempeh for a vegan fiesta, or stuff it inside bell peppers for a colorful, nutritious meal everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Spanish Rice and Beans Recipe tastes even better the next day, as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator and enjoy within 3 to 4 days for the best freshness.
Freezing
If you want to keep this dish on hand for a longer period, it freezes beautifully. Portion the rice and beans into freezer-safe containers or heavy-duty zip-top bags, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a microwave or a skillet over low heat, adding a splash of water or broth if the mixture seems dry. Stir occasionally to ensure even warming, and finish with a fresh squeeze of lime and some chopped cilantro to brighten it back up.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and chewier texture, though you’ll need to increase the cooking time and potentially add a bit more broth to ensure it cooks through properly.
Is this recipe suitable for vegans?
Yes, this Spanish Rice and Beans Recipe is completely vegan, relying on plant-based ingredients to build its delicious, satisfying flavor.
Can I add other beans or vegetables?
Of course! Feel free to experiment with pinto beans, kidney beans, or even chickpeas. You can also stir in diced bell peppers or zucchini for extra veggies and texture.
How spicy is this dish?
This recipe has a mild kick thanks to the chili powder, which is great for most palates. If you like it spicier, you can add cayenne pepper or diced jalapeños to amp up the heat.
Can this recipe be made in advance for meal prep?
Definitely. It holds up well for meal prep and tastes great cold or reheated, making it a fantastic option for lunches or quick dinners during the week.
Final Thoughts
This Spanish Rice and Beans Recipe is one of those dishes that feels like a warm hug—easy to make, packed with flavor, and deeply satisfying. Whether you’re cooking for yourself, family, or friends, this recipe will quickly become one of your go-to favorites. So grab your ingredients, get cooking, and enjoy every delicious bite!
Print
Spanish Rice and Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish-Inspired
- Diet: Vegan
Description
A flavorful and hearty Spanish Rice and Beans dish that’s vegan, easy to make, and perfect as a main course. This stovetop recipe combines aromatic spices, black beans, and tender rice simmered in vegetable broth and diced tomatoes, garnished with fresh cilantro and served with lime wedges for a zesty finish.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) diced tomatoes with juices
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups vegetable broth
- 1/2 cup frozen corn (optional)
- 2 tablespoons chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Heat the oil and cook the onion: Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
- Add garlic: Stir in the minced garlic and cook for another 30 seconds to release its aroma.
- Add rice and spices: Add the long-grain white rice, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir everything together to coat the rice evenly with the spices and oil.
- Add liquids and beans: Pour in the diced tomatoes with their juices, the rinsed black beans, and vegetable broth. Stir thoroughly to combine all ingredients.
- Simmer the mixture: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet or saucepan and let it simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid is absorbed.
- Add corn (optional): If using frozen corn, stir it in during the last 5 minutes of cooking so it heats through without becoming mushy.
- Rest and fluff: Remove the pot from heat and keep it covered. Let it sit for 5 minutes to allow the flavors to meld and the rice to finish steaming. Fluff the rice gently with a fork.
- Garnish and serve: Sprinkle chopped fresh cilantro over the dish. Serve hot with lime wedges on the side to squeeze over for a bright, fresh finish.
Notes
- You can substitute brown rice for white rice; increase cooking time accordingly and add extra broth as needed.
- For added heat, include a pinch of cayenne pepper or diced jalapeño during the spice stage.
- This dish works wonderfully as a filling for burritos or tacos, making it versatile for different meals.
