Name: Spanish Rice and Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Spanish-Inspired
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon chili powder (optional); 1 cup long-grain white rice (or brown rice); 1 can (15 oz) diced tomatoes; 2 tablespoons tomato paste; 1 1/2 cups vegetable broth (or water); 1 can (15 oz) red kidney beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; Salt and pepper to taste; Fresh cilantro or parsley for garnish; Lime wedges for serving (optional)

This Spanish Rice and Beans recipe is a flavorful, one-pot dish that’s packed with hearty ingredients like rice, beans, bell peppers, and aromatic spices. It’s inspired by traditional Spanish flavors but simplified for everyday cooking. I love making this for a satisfying weeknight meal or prepping it ahead for a healthy, plant-based lunch throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

1/2 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/4 teaspoon chili powder (optional)

1 cup long-grain white rice (or brown rice)

1 can (15 oz) diced tomatoes

2 tablespoons tomato paste

1 1/2 cups vegetable broth (or water)

1 can (15 oz) red kidney beans, drained and rinsed

Salt and pepper to taste

1 can (15 oz) black beans, drained and rinsed

Fresh cilantro or parsley for garnish

Lime wedges for serving (optional)

Directions

I heat olive oil in a large skillet or saucepan over medium heat.

I add the diced onion and sauté for 3-4 minutes until it turns translucent. Then I stir in the garlic and cook for another minute until fragrant.

Next, I toss in the diced red and yellow bell peppers, letting them cook for another 3-4 minutes.

I sprinkle in cumin, smoked paprika, oregano, and chili powder, mixing everything so the vegetables are coated in those delicious spices.

I pour in the rice, diced tomatoes (with their juices), tomato paste, and vegetable broth. Then I give it a good stir to combine everything.

Once the mixture comes to a boil, I reduce the heat to low, cover it, and let it simmer. It usually takes 15-20 minutes for white rice or up to 40 minutes for brown rice.

When the rice is tender and most of the liquid is absorbed, I stir in the red kidney beans and black beans. I let it cook uncovered for about 5 minutes to warm the beans through and thicken the mixture.

I finish it off with salt and pepper to taste.

Finally, I garnish it with fresh cilantro or parsley, and sometimes I serve it with lime wedges for a burst of brightness.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories per serving: 360 kcal

Variations

I like switching things up depending on what I have on hand. Sometimes I use brown rice instead of white for more fiber and a nuttier flavor—just remember it needs a longer cooking time. For a spicier version, I’ll add chopped jalapeños or a dash more chili powder. If I’m out of kidney or black beans, I’ve also used pinto or chickpeas with great results. Occasionally, I throw in corn or frozen peas near the end for an extra veggie boost.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave or on the stovetop with a splash of broth or water to loosen it up. For longer storage, I freeze portions for up to 2 months. I make sure to let it thaw in the fridge overnight before reheating.

FAQs

How can I prevent the rice from sticking to the bottom of the pan?

I make sure to stir the mixture well before covering it and reduce the heat to low to prevent burning. Using a heavy-bottomed pan also helps distribute heat evenly.

Can I make this recipe oil-free?

Yes, I’ve made it oil-free by sautéing the vegetables in a bit of water or vegetable broth instead of olive oil. It still tastes great and stays just as healthy.

Is this dish suitable for meal prep?

Absolutely. I often make a big batch and portion it into containers for lunch or dinner throughout the week. It holds up really well in the fridge or freezer.

Can I use quinoa instead of rice?

Yes, I’ve tried it with quinoa and it works fine. I reduce the liquid slightly and cook for a shorter time, around 15-20 minutes, since quinoa cooks faster than rice.

What can I serve with Spanish Rice and Beans?

I usually serve it on its own, but it’s also great with warm tortillas, avocado slices, or a simple green salad. Sometimes I’ll add a spoonful of vegan sour cream or hot sauce for extra flavor.

Conclusion

Spanish Rice and Beans is one of those go-to recipes I always return to. It’s comforting, budget-friendly, and made from pantry staples I usually have on hand. Whether I’m cooking for the week ahead or just need a no-fuss dinner, this one-pot dish always delivers big flavor with minimal effort.

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