Name: Spanish Rice and Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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; 1/4 teaspoon saffron threads ((*optional)); 1/2 cup white wine ((*optional)); 3 cups vegetable broth (, reduced-sodium if preferred); 1 1/2 cups salsa (, mild or medium heat (see note for sub)); 1 (15-ounce) Can kidney beans (, drained and rinsed); 1/3 cup green olives (, sliced (*optional)); Salt and pepper (, to taste); Fresh parsley ( for garnish, chopped (*optional))

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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!

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.

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.
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.
Turn up the heat to medium-high and pour in the white wine and cook until it 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.
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

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.
Gently simmer the rice or the liquid will cook down too fast before the rice has time to cook.
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.
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

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