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    Home » Gluten Free Recipes

    Spanish Rice and Beans

    January 1, 2022 By Melissa Huggins / 9 Comments

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    Jump to Recipe

    This Spanish Rice and Beans dish is a richly flavored, one-pot recipe that can be served as a side dish or amped up into a meal. It's easy to make, requires simple ingredients, and it'll be ready in under 40 minutes! Plus, it's filling, protein-packed, and perfect for meal prepping.

    Overhead view of fully cooked rice and beans in a gray pan. Lemon wedges on top.

    If you don't know what to serve with dinner this week, you may want to try out my recipe for Spanish Rice and Beans. It'll be a new family favorite! It's a great side dish for just about any meal. I love it with my Grilled Tofu, Fajitas, Lentil Mushroom Tacos, or Grilled Portobello Mushroom Steak. You can also make it into a meal too!

    It's also very versatile. You can add or omit veggies and protein sources to suit everyone at the table. Plus, you can easily adjust the flavors and make the dish spicy or completely kid-friendly. It's fantastic for leftovers too!

    Take it along to your next event. It makes a great potluck dish because it's easy and inexpensive. It will definitely please the crowd and keep your wallet happy!

    Table of Contents

    • Ingredients, Notes, and Substitutions
    • How To Make Spanish Rice and Beans
    • Tips when making Spanish Rice and Beans
    • Variations
    • How to store leftovers
    • Weekly meal prep
    • What to serve it with
    • Recipe Video
    • Spanish Rice and Beans

    Ingredients, Notes, and Substitutions

    ️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

    All ingredients to make the rice on a stone table top.

    This Spanish Rice and Beans recipe is very versatile. Use this recipe as a guide but you can always add or adjust it to whatever best suits your palate.

    • Rice - A long-grain rice is the best choice because it will fluff up perfectly without getting mushy. I prefer to use Basmati or Jasmine rice because they have a fairly quick cooking time. However, you can use any type of rice that you choose. Just make sure to follow the cooking time on the package.
    • Beans - I used kidney beans, but black, pinto, or any kind you like will work.
    • Salsa - if you don't have it you can use a 15.5-ounce can of fire-roasted diced tomatoes instead. You may want to kick up the cumin and smoked paprika by ½ teaspoon each. Keep the saffron the same amount. For a spicy kick, add ½ teaspoon of crushed red pepper to the other spices in the pan.
    • Spices - I used cumin, smoked paprika, and saffron. Together, they yield an earthy, smoky-warm flavor that is irresistible! To amp things up you can add ½ teaspoon of dried oregano, a bay leaf, and ¼ teaspoon of cayenne pepper for an extra dose of heat.
    • Broth - I love using Better Than Bouillon Low-Sodium Base, but any flavorful broth will do. You can use homemade too, here's a great recipe with tips on How to Make Vegetable Stock.
    • White Wine - it adds great depth of flavor, but it's not needed for a delicious-tasting dish so feel free to omit it if you don't have it on hand. Don't use regular cooking wine because it's too salty. I typically use chardonnay.
    • Green Olives - these are optional but they add extra texture and a wonderful briny flavor. They make the dish look beautiful too! Kalamata or black olives are both great alternatives.
    • Parsley - this is optional but it adds a nice freshness to the dish. You can also use fresh-cut cilantro or basil. Sliced green onions taste delish too!

    How To Make Spanish Rice and Beans

    6 process photos showing how to cook the rice.
    1. Heat oil in a pan over medium heat. Add in the onion and sauté for 3-4 minutes, or until it is lightly golden and translucent. Now add the garlic and sauté for 1 minute until fragrant.
    2. Stir in the rice and toast until it's lightly golden and has a somewhat nutty aroma, about 4-6 minutes. Stir often for even toasting.
    3. Add the smoked paprika, cumin, and saffron. Combine and cook for 30-60 seconds until fragrant. Stir constantly to prevent burning.
    4. Turn up the heat to medium-high and pour in the white wine and cook until it cooks off. About 1-2 minutes.
    5. Now pour in the broth and salsa. Bring to a boil, then lower the heat to a gentle simmer. Place the lid on and cook for 15-20 minutes or until the rice is tender.
    6. Remove from heat and fluff with a fork and stir in the kidney beans, and sliced olives. Add salt and pepper to taste. Top with fresh-cut parsley, then serve.

    Tips when making Spanish Rice and Beans

    1. The cooking time can vary depending on the variety of rice that you choose. Especially, if you're using brown rice. Check the package instructions when determining the cooking time and how much liquid to cook the rice with. Too much will make it mushy and too little will make the grains gritty.
    2. Gently simmer the rice or the liquid will cook down too fast before the rice has time to cook.
    3. Refrain from stirring or opening the lid once the rice is simmering so the rice can cook properly. You can peek under the lid quickly to see if it's simmering or when it's close to being done.
    4. Taste the rice before adding salt. The amount you'll need really depends on the broth and salsa that you choose. Plus, the olives add salt too.

    Variations

    • Want extra veggies? You can sauté a red, green, or orange bell pepper with the onions until slightly tender. Frozen peas work nicely too. Just thaw them out under cool water and add them with the kidney beans.
    • Make it into a meal by adding browned vegan sausage or crumbled soyrizo on top (you'll need to brown them separately and add it at the end with the kidney beans). Crispy tofu or tempeh will complete the dish as well.
    • Want more spiciness? A diced serrano pepper will add a great kick! It's very spicy, so you may want to remove some or all seeds or use a jalapeño which is milder. Sauté it with the onion until it softens.
    • Add a hint of brightness and zing with a squeeze of lemon at the end of cooking or serve it with a lemon wedge.
    A white bowl filled with fully cooked Spanish rice and beans. Olives and napkin on the side.

    How to store leftovers

    Place leftovers in an airtight container and store them in the fridge for up to 3 days. You can either reheat chilled rice and beans using the microwave for 1 to 2 minutes. Or use your stovetop over medium-low heat until it warms up. You may need to add a few splashes of water to keep it from drying out.  It freezes well for 2-3 months, too.

    Weekly meal prep

    Make a batch of this Spanish Rice and Beans over the weekend, divide and place into individual sealed microwavable containers. Make sure to let it cool down completely before packing.

    What to serve it with

    You can serve this Spanish Rice and Beans with avocado slices, shredded vegan cheese, sliced green onion, or Vegan Sour Cream. The options are endless!

    Overhead view of fully cooked rice in a gray pan with a spoon inside.

    More Rice Recipes to Enjoy

    • Vegan Pineapple Fried Rice
    • Vegan Paella
    • Instant Pot Mushroom Risotto
    • Vegan Spicy Sausage Rice

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it! 

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe Video

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    5 from 6 votes

    Spanish Rice and Beans

    This Spanish Rice and Beans recipe is a richly flavored, one-pot recipe that can be served as a side dish or amped up into a meal. It's easy to make, requires simple ingredients, and it'll be ready in under 40 minutes! Plus, it's filling, protein-packed, and perfect for meal prepping. 
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Entree, Side Dish
    Cuisine: American, Spanish
    Servings: 8 people
    Calories: 254kcal
    Author: Melissa Huggins

    Ingredients

    • 2.5 tablespoons avocado oil or preferred oil
    • 1 medium onion , diced
    • 4 cloves garlic , minced
    • 2 cups long-grain rice (I used jasmine)
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground cumin
    • ¼ teaspoon saffron threads (*optional)
    • ½ cup white wine (*optional)
    • 3 cups vegetable broth , reduced-sodium if preferred
    • 1 ½ cups salsa , mild or medium heat (see note for sub)
    • 1 (15-ounce) Can kidney beans , drained and rinsed
    • ⅓ cup green olives , sliced (*optional)
    • Salt and pepper , to taste
    • Fresh parsley for garnish, chopped (*optional)

    Recommended Equipment

    • Large Pan
    Prevent your screen from going dark

    Instructions

    • Heat oil in a pan over medium heat. Once oil is heated and shimmering, add in the onion and sauté for 3-4 minutes, or until it slightly golden and translucent.
    • Next, add the garlic and sauté for 1 minute until fragrant.
    • Stir in the rice and toast until it's lightly golden and has a somewhat nutty aroma, about 4-6 minutes. Stir often for even toasting.
    • Add the smoked paprika, cumin, and saffron. Combine and cook for 30-60 seconds until fragrant. Stir constantly to prevent burning.
    • *Optional: Turn up the heat to medium-high and pour in the white wine and cook until it fully cooks off. About 1-2 minutes.
    • Now pour in the broth and salsa. Bring to a boil, then lower the heat to a gentle simmer. Place the lid on and cook for 15-20 minutes or until the rice is tender. Refrain from stirring or opening the lid once the rice is simmering so the rice can cook properly. You can peek under the lid quickly to see if it's gently simmering or when it's close to being done (*cooking time may vary depending on the rice you choose. Check package directions)
    • Remove from heat and fluff with a fork and stir in the kidney beans, and sliced olives. Add salt and pepper to taste. Top with fresh-cut parsley, then serve. Enjoy!

    Notes

    1. Salsa - If you don't have salsa, you can use a 15.5-ounce can of fire-roasted diced tomatoes instead. You may want to kick up the cumin and smoked paprika by a ½ teaspoon each and add ½ teaspoon of crushed red pepper if you want heat. Keep the saffron the same amount.
    2. I used a medium-heat chunky salsa. It's best to avoid one with a watery consistency or the rice could get mushy. If that's all you have, you may want to reduce it to 1 cup. 
    3. Rice - I prefer basmati or jasmine rice because it cooks faster. Feel free to choose your favorite but take notice of cook time beforehand. 
    4. Beans - black, pinto, or any kind you like will work. Thawed peas are nice too.
    5. Spicy Level - this will vary depending on the salsa you choose. If you don't have salsa, but want a little heat, you can add ½ teaspoon of crushed red pepper to the pan with the other spices. A diced serrano pepper will add a great kick too. It's very spicy, so you may want to remove some or all seeds or use a jalapeño which is milder. Sauté it with the onion until it softens.
    6. Salt - make sure to taste the rice before adding the salt. The amount you'll need really depends on the broth and salsa that you choose. Plus, the olives add salt too.
    7. Fresh Herbs - Instead of parsley, you can use fresh-cut cilantro or basil. 
    8. Wine - it adds great depth of flavor, but it's not needed for a delicious tasting dish. Feel free to omit it and continue to the following step. Don't use regular cooking wine because it's too salty. I like this Chardonnay by Bogle. (it's vegan-friendly).
    9. Saffron - it adds a subtle hint of earthy and floral flavors. It's fairly expensive and not always on hand. The dish will still be delicious without it. 
    10. Serving Ideas - you can serve it with avocado slices, lemon or lime wedges, vegan sour cream, sliced green onion.

    Nutrition

    Calories: 254kcal | Carbohydrates: 44g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 462mg | Potassium: 315mg | Fiber: 2g | Sugar: 3g | Vitamin A: 383IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Patti

      September 09, 2021 at 6:09 pm

      5 stars
      Hi Melissa- huge thanks for sharing your amazing recipe! Love the overview and detailed instructions, as well as the helpful notes with substitutes and add-in suggestions. I had to omit the tomato element since hubby is on the GERD diet and I substituted turmeric for saffron, oregano for cumin because that’s what I had on hand. This dish is fantastic, so full of taste and easy to prepare. This is going in my permanent rotation.

      Reply
      • Support @ Vegan Huggs

        September 10, 2021 at 7:29 am

        Hi Patti! We are so happy to hear that you both loved the recipe and that it worked well without the tomatoes. Thanks so much for stopping by and leaving a review! 🙂

        Reply
    2. Beverly Bruce

      August 14, 2021 at 10:17 pm

      5 stars
      Everyone loved it! My first time using Saffron! The wine added a sweet touch.

      Reply
      • Support @ Vegan Huggs

        August 20, 2021 at 8:15 am

        Hi Beverly! We are so happy to hear that you loved it - saffron is amazing! Thanks for trying it out 🙂

        Reply
    3. Maya

      May 05, 2021 at 4:41 pm

      5 stars
      Wow! This was delicious. I’m planning on using this for my next meal prep. Thank you!

      Reply
    4. Mariuxi

      March 06, 2021 at 12:26 am

      Hi Melissa: this sounds like a great recipe. My son is on a GERD diet so he has to avoid tomatoes. Can I make this without the salsa or tomatoes? Any alternative you suggest?

      Reply
      • Patti

        September 09, 2021 at 5:54 pm

        5 stars
        Hi! My husband is also on the GERD diet so I left out the tomatoes/salsa altogether. This rice still had a beautiful colour and fantastic taste, and he wasn’t bothered one bit 😊 the dish is a keeper, so thankful I found this recipe!

        Reply
    5. Jane Boice

      March 05, 2021 at 8:11 pm

      Could I make this in the instant Pot, just add the beans and peas after cooking the rice? Let me know
      Your thought please.

      Reply
      • Melissa Huggins

        March 13, 2021 at 10:02 am

        Hi Jane, I haven't tried it in the IP yet, but I think it should work well. I just don't know the exact cook time yet. I'll have to experiment and report back. Thanks for stopping by 🙂

        Reply

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