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.

Course Entree, Side Dish

Cuisine American, Spanish

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 254kcal

Author Melissa Huggins

Equipment

Large Pan

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)

US Customary - Metric

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

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.
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.
Rice - I prefer basmati or jasmine rice because it cooks faster. Feel free to choose your favorite but take notice of cook time beforehand.
Beans - black, pinto, or any kind you like will work. Thawed peas are nice too.
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.
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.
Fresh Herbs - Instead of parsley, you can use fresh-cut cilantro or basil.
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).
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.
Serving Ideas - you can serve it with avocado slices, lemon or lime wedges, vegan sour cream, sliced green onion.

Nutrition