I love how this dish is both hearty and wholesome—just rice, beans, and spices coming together in one pot for a complete, plant-based meal. It’s comforting, high in protein, naturally gluten‑free, and perfect for easy weeknight dinners or batch cooking.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Long‑grain white rice (e.g. jasmine or basmati)
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Canned or cooked beans (kidney beans, black beans, or pinto beans)
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Olive oil or neutral cooking oil
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Onion, finely chopped
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Garlic cloves, minced
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Smoked paprika
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Ground cumin
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Dried oregano
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Salt and black pepper
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Low‑sodium vegetable broth or water (enough to cook rice)
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Canned diced tomatoes or tomato sauce (optional for extra flavor and color)
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Optional garnishes: sliced olives, chopped cilantro or parsley, a squeeze of lime, avocado
directions
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I heat olive oil in a large pot over medium heat and sauté onion and garlic until fragrant and translucent—about 3–4 minutes.
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I stir in smoked paprika, cumin, oregano, salt, and pepper to toast the spices briefly. Then I add the rice and stir until some grains become lightly translucent—a technique that deepens the flavor.
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I pour in broth (or water) and diced tomatoes or tomato sauce if using. I bring it to a boil, then reduce to a simmer, cover, and let cook (about 15–20 minutes) until the rice is tender and liquid is absorbed.
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Once the rice is cooked, I gently stir in the drained beans and let it sit covered for about 5–10 minutes so the flavors meld.
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I fluff everything lightly before serving and garnish as desired with olives, lime, avocado, or fresh herbs.
Servings and timing
This recipe serves approximately 4 to 6 people, depending on portion size. Total time is around 30–35 minutes, including prep and cooking.
Variations
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Add chopped bell pepper or jalapeño during sauté for color and extra flavor.
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Swap beans: black beans, pinto beans, or chickpeas all work well.
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Stir in green olives or garnish with herbs and lime juice for brightness.
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Serve as a standalone vegan main or pair with protein like grilled chicken, shrimp, or tofu for more substance.
storage/reheating
I refrigerate leftovers in an airtight container for up to 5 days, or freeze portions for up to 3 months. To reheat, I either microwave or warm gently in a pan with a splash of water or broth to restore moisture.
FAQs
Is this dish vegan and gluten‑free?
Yes! It uses plant-based ingredients and is naturally gluten‑free when using certified broth.
Can I use brown rice instead?
Absolutely. Brown rice works too but will require longer cooking time and slightly more liquid.
How spicy is it?
The heat level is mild by default. You can add chile powder, cayenne, or diced jalapeño to spice it up.
Can I make it in advance?
Definitely—I often make it ahead for meal prep. Flavors deepen after a day, and it reheats beautifully.
What else works well with this dish?
It pairs nicely with a side salad, roasted veggies, cornbread, or topped with avocado and a squeeze of lime for a heartier bowl.
Conclusion
I find this Spanish Rice and Beans recipe a dependable, flavorsome meal—that’s warm in both taste and simplicity. It’s vegan, gluten‑free, nourishing, and adaptable to what you have on hand. Let me know if you’d like help adjusting spices, adding vegetables, or turning it into a burrito filling or grain bowl!
Print
Spanish Rice and Beans
A robust, vegan-friendly rice dish simmered with spices, tomatoes, beans, and olives—offering complete plant protein and vibrant Spanish‑inspired flavors in under 35 minutes.
- Total Time: 35 minutes
- Yield: 6 servings
Ingredients
1 Tbsp olive oil (or vegetable broth)
1 medium onion, finely diced
1 red bell pepper, chopped
3–4 garlic cloves, minced
1 tsp ground cumin
1 tsp sweet paprika
½ tsp smoked paprika
1 tsp dried oregano
Pinch of red pepper flakes (optional)
Salt & black pepper, to taste
1½ cups long‑grain white rice (unwashed or rinsed, see notes)
1 (14‑15 oz) can kidney beans or black beans, drained and rinsed
1 (14‑15 oz) can fire‑roasted diced tomatoes (or salsa)
2 cups vegetable broth or water
½ cup sliced green olives (optional)
Instructions
Heat oil in a large pot over medium heat. Sauté onion, bell pepper, and garlic until softened, about 5 minutes.
Stir in spices—cumin, paprika, oregano, red pepper flakes—and season with salt and pepper. Cook briefly to toast the spices.
Add rice and beans, stirring to coat the grains. Add fire‑roasted tomatoes and broth; bring to a boil.
Reduce heat, cover, and simmer for about 20–25 minutes until rice is tender and liquid absorbed.
Remove from heat and let it rest—garnish with olives and a drizzle of parsley‑lemon oil or chopped herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main course