Spanish Rice And Beans

Rich and fragrant, Spanish rice and beans are my ultimate comfort one-pot meal and satisfy everyone at the table, from vegans to meat-lovers. With aromatic spices, creamy beans, and fluffy rice, this recipe is hearty enough for a main and classic as a side. It is quick to prepare with pantry favorites and offers tons of flavor with very little effort. I always reach for this dish when I want something wholesome but easy after a long day.

Ingredients

• White rice: choose basmati or jasmine for quick cooking and a tender result rinse for fluffier texture
• Onion: provides savory depth in the base pick a heavy onion with no soft spots
• Red bell pepper: brings sweetness and color choose a bright shiny pepper for best flavor
• Garlic cloves: add a punchy aromatic note fresh garlic works best
• Ground cumin: imparts earthiness and warmth buy whole seeds if you like grinding fresh
• Sweet paprika: for color and mild sweetness Spanish varieties give traditional flavor
• Dried oregano: brings a herby background taste look for leaves that are still green
• Smoked paprika: for bold depth and subtle smokiness use high quality smoked Spanish paprika if possible
• Red pepper flakes: for gentle heat
• Salt and black pepper: adjust to taste use sea salt and freshly cracked pepper
• Vegetable broth: needed for simmering the rice check for low sodium versions if watching salt
• Salsa: adds moisture tang and layers of flavor bold chunky salsa works best
• Kidney beans: provide protein and creaminess you can swap for black or pinto beans select a can with no added sugar
• Green olives (optional): for a salty briny contrast look for plump firm olives
• Fresh herbs like cilantro or parsley: for garnish pick vibrant fragrant bunches

Step-by-Step Instructions

Soak the Rice:

Soak rice in a bowl of cool to lukewarm water for at least ten minutes ideally thirty This helps the grains cook up fluffy and prevents sticking Drain and set aside

Prep the Vegetables and Aromatics:

Dice the onion chop the red pepper and peel and mince the garlic Closer to cooking measure out all spices and get your salsa and broth ready This saves organizing while the skillet is hot

Sauté the Aromatics:

Heat oil or use broth to sauté onion and bell pepper over medium heat for about three minutes You want the onions just soft and the peppers a bit glossy Add in the minced garlic along with cumin sweet paprika smoked paprika oregano red pepper flakes salt and black pepper Continue to stir and cook for another minute This allows the spices to bloom and infuse the vegetables

Cook the Rice:

Tip in the drained rice followed by salsa and vegetable broth Raise the heat and bring everything to a bubbling boil Stir well to combine

Simmer Gently:

Lower the heat to the lowest setting so there is only a gentle simmer Place a tight fitting lid on the skillet or pot Resist opening the lid so steam can properly cook the rice Leave undisturbed for fifteen to twenty minutes Check your rice’s package for the ideal timing If using brown rice or a different variety allow extra time and more liquid

Finish and Serve:

Switch off the heat Let the pot rest covered for five minutes before removing the lid Taste and adjust seasoning if needed Fold in the drained kidney beans and olives if using Garnish generously with fresh chopped herbs Serve hot and enjoy

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Storing Leftovers

Leftover Spanish rice and beans keep well for up to three days in a covered container in the refrigerator To reheat just splash in a tablespoon or two of broth or water and warm gently in a skillet or microwave This prevents the rice from drying out

Ingredient Swaps You Can Try

Any canned beans work in this recipe Try black beans or pinto beans for a twist If you do not have fresh peppers try a handful of frozen mixed peppers or use hot green chilies for more kick Brown rice is fine just know it will need more time and extra broth

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Serving Ideas

Spoon rice and beans into warm tortillas to make easy burritos or pile on crisp lettuce for a hearty salad Pair with grilled fish or chicken if you are not vegan Add a sprinkle of plant-based cheese or a dollop of tangy yogurt for extra creaminess

A Brief Cultural Note

This dish is inspired by the flavors of both Spanish and Latin cuisines Each region has its own twist Spanish style often means smoky paprika and bright olives while many Latin American versions include jalapeños or black beans I love riffing on both traditions in this genuinely crowd-pleasing recipe

Frequently Asked Questions

→ What type of rice works best in this dish?

Basmati or jasmine rice yield tender, fluffy grains and absorb flavors well, but any white or brown rice can be used. Adjust broth and cooking time for different varieties.

→ Can I substitute other beans?

Absolutely! Pinto beans or black beans work nicely and add their own character. Make sure they're cooked and well-rinsed before adding.

→ How do I make this without oil?

Sauté the onion and peppers in vegetable broth instead of oil as a lighter alternative. The flavor will still develop well.

→ What can I serve with this dish?

Enjoy as a main, or pair with grilled vegetables, simple salads, or roasted meats for added variety.

→ How should I store leftovers?

Keep any remaining rice and beans covered in the refrigerator for up to three days. Reheat gently before serving.

→ Is this dish suitable for vegans and gluten-free eaters?

Yes, all the ingredients are naturally plant-based and gluten-free, making it suitable for various dietary needs.