Spanish Rice and Beans

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!

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.

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!