Description

This Spanish Rice and Beans recipe is a hearty, one-pot vegan meal packed with rice, beans, bell peppers, and smoky spices. It’s easy to make, gluten-free, and perfect for weeknight dinners or meal prep.

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)

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Instructions

Heat olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent. Stir in garlic and cook for another minute until fragrant.
Add the diced red and yellow bell peppers and cook for another 3-4 minutes.
Stir in cumin, smoked paprika, oregano, and optional chili powder, mixing well to coat the vegetables with spices.
Add the rice, diced tomatoes with their juices, tomato paste, and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer. Cook for 15-20 minutes for white rice or 35-40 minutes for brown rice, until the rice is tender and liquid mostly absorbed.
Stir in the red kidney beans and black beans. Cook uncovered for another 5 minutes to heat through and thicken slightly.
Season with salt and pepper to taste.
Garnish with fresh cilantro or parsley and serve with lime wedges if desired.

Notes

Use brown rice for more fiber and a nuttier flavor, but increase the cooking time.

Add chopped jalapeños or extra chili powder for more heat.

Pinto or chickpeas can replace the beans if needed.

Stir in corn or peas for extra vegetables.

This dish is great for meal prep and can be frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Spanish-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 360
Sugar: 6g
Sodium: 620mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg