Spanish Rice and Beans Recipe is the dish I turn to when I want something vibrant, savory, and soul-satisfying all in one pot. There’s something here for everyone: fluffy rice cooked with aromatic spices, creamy black beans, and a sprinkle of fresh cilantro bringing in a lovely hit of green. The flavors are complex yet approachable, perfect for weeknights but impressive enough for gatherings. Even better, it’s easy to make ahead and reheats beautifully, so you can enjoy it again and again. This is one recipe you’ll want to keep coming back to!
Ingredients You’ll Need
Every ingredient in this Spanish Rice and Beans Recipe serves a starring role, from the richly colored bell pepper to the humble can of black beans. These are pantry staples that magically transform into a meal that’s so much greater than the sum of its parts, and each one adds its own unique taste, texture, or pop of color.
- Olive oil: Adds richness and helps soften the aromatics, setting up all the other flavors.
- Yellow onion (diced): Gives a gentle sweetness and depth to the foundation of the dish.
- Bell pepper (chopped): Brings gorgeous color and that fresh, crisp bite.
- Garlic cloves (minced): Levels up the aroma and infuses the whole dish with a punch of flavor.
- Long-grain white rice: The main star, it keeps its shape so each bite is fluffy, never mushy.
- Ground cumin: Offers earthy warmth and a classic Mexican flavor profile.
- Smoked paprika: Adds subtle smokiness and enhances the dish’s gorgeous color.
- Chili powder: Provides gentle heat and depth without overwhelming the palate.
- Salt: Essential for balancing all the flavors throughout the cooking process.
- Black pepper: Gives a mild kick and ties the spices together.
- Diced tomatoes with juices (canned): Introduces tartness and plenty of moisture for the rice.
- Black beans (canned, drained and rinsed): Add creaminess, protein, and make this a complete meal.
- Vegetable broth: Infuses every grain of rice with savory goodness (opt for low sodium if you prefer).
- Tomato paste: Concentrates tomato flavor and adds a subtle richness.
- Lime juice: Lifts everything with bright acidity at the end.
- Fresh cilantro (chopped): Delivers fresh, herby flavor and a bright pop of color after cooking.
How to Make Spanish Rice and Beans Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large skillet over medium heat. Toss in the diced onion and chopped bell pepper, letting them sizzle and soften for about 5 to 6 minutes. Stir occasionally; the idea is for the vegetables to become tender and their flavors to mingle gently, creating a fragrant, beautifully colored base for your Spanish Rice and Beans Recipe.
Step 2: Add Garlic and Toast the Rice
Once the onions and peppers are soft, stir in the minced garlic and cook it for a minute, just until fragrant. Then, sprinkle in the long-grain white rice, and stir everything for another 2 to 3 minutes. This step is a little secret—lightly toasting the rice gives it a subtle nutty aroma and helps it hold its shape later, ensuring your Spanish Rice and Beans Recipe has that perfect, fluffy texture.
Step 3: Spice It Up
Time to build flavor. Add the ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir well so the rice and veggies are evenly coated. Inhaling that toasty, spiced aroma will instantly make you hungry and set the stage for the robust flavors to come.
Step 4: Simmer with Tomatoes, Beans, and Broth
Pour in the diced tomatoes (with their juices), drained black beans, vegetable broth, and tomato paste. Stir everything together, making sure the rice is submerged and well mixed. Increase the heat to bring the mixture to a gentle boil, then reduce to low, cover, and let it simmer undisturbed for 18 to 20 minutes. The liquid will be absorbed, and your kitchen will smell incredible as all those flavors meld.
Step 5: Finish with Lime and Cilantro
Once the rice is tender and fluffy and all the liquid has been absorbed, remove the skillet from the heat. Let it rest, covered, for 5 minutes—this little pause lets the steam work its magic for the ideal texture. Fluff the rice with a fork, then stir in the lime juice and fresh cilantro. Serve your Spanish Rice and Beans Recipe warm and enjoy every bite!
How to Serve Spanish Rice and Beans Recipe
Garnishes
The finishing touches are what make this dish sing! A generous sprinkle of fresh cilantro on top brings both color and an herby freshness. Sliced green onions, avocado wedges, or a squeeze more lime juice are all great additions. If you want a bit of extra heat, a scattering of diced jalapeños or a dash of your favorite hot sauce is always welcome with this Spanish Rice and Beans Recipe.
Side Dishes
Let Spanish Rice and Beans Recipe shine as a main, but don’t hesitate to surround it with friends! Warm tortillas (corn or flour), a quick guacamole, or a crisp green salad all complement the flavors beautifully and make for a full, satisfying table. If you’re serving a crowd, consider adding roasted veggies or a simple salsa on the side for extra color and crunch.
Creative Ways to Present
Turn this Spanish Rice and Beans Recipe into crowd-pleasing burrito or taco fillings, use it as a bed for grilled tofu or seared plantains, or stuff it inside bell peppers for a gorgeous dinner. For parties, serve it in small bowls with colorful toppings for an easy, make-ahead buffet. It also works wonders as a meal prep base—just add a new topping each day for a fresh twist!
Make Ahead and Storage
Storing Leftovers
Let leftovers of your Spanish Rice and Beans Recipe cool completely before transferring to an airtight container. It will keep happily in the refrigerator for up to 4 days. The flavors tend to deepen and meld as it sits, making every reheated bite extra cozy and delicious.
Freezing
This recipe freezes beautifully! Portion cooled Spanish Rice and Beans Recipe into freezer-safe containers or resealable bags, pressing out any excess air. Freeze for up to 3 months. Defrost overnight in the refrigerator for best results; the texture and flavor will still be spot-on.
Reheating
To reheat, add a splash of water or vegetable broth to loosen the rice (especially if reheating from the fridge or freezer). Warm gently in a saucepan over low heat, stirring occasionally, or microwave in a covered dish until hot. Taste to see if it needs a fresh spritz of lime or scatter of cilantro before serving.
FAQs
Can I use brown rice instead of white?
Absolutely! Just be sure to increase the cooking time by 10 to 15 minutes and add a bit more broth as needed, since brown rice takes longer to become tender. The Spanish Rice and Beans Recipe will be just as hearty and even a little nuttier in flavor.
Is this recipe spicy?
The Spanish Rice and Beans Recipe is mildly spiced, thanks to the hint of chili powder and smoked paprika, but definitely not fiery. If you love heat, add more chili powder or toss in diced jalapeño for an extra kick.
What beans can I substitute for black beans?
Pinto beans work beautifully, and kidney beans are another good option. Any mild, creamy bean will pair nicely—use what you have on hand for this Spanish Rice and Beans Recipe!
Can I double this recipe?
Yes, you can easily double or even triple the Spanish Rice and Beans Recipe for bigger gatherings. Just use a larger pot or skillet, and you may need to add a few extra minutes of cooking time to ensure all the rice cooks evenly.
What’s the best way to meal prep this dish?
Prepare the Spanish Rice and Beans Recipe as directed, then portion into single-serve containers. Store in the fridge or freezer, and just add garnishes or sides when you’re ready to reheat—super convenient for busy weeks!
Final Thoughts
I can’t wait for you to experience the comfort and flavor packed into every bite of this Spanish Rice and Beans Recipe. It’s the kind of meal that’s simple enough for a casual weeknight but special enough to share with friends. Give it a try and let it become a favorite in your kitchen, too!
Print
Spanish Rice and Beans Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A flavorful and satisfying Spanish Rice and Beans recipe that is vegan and gluten-free. This easy one-pan meal is packed with delicious Mexican-inspired flavors.
Ingredients
For the Spanish Rice:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 1 cup long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (15 oz) diced tomatoes with juices
For the Beans:
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare the Rice: Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper until softened. Add garlic and cook for 1 minute. Stir in rice and toast lightly. Mix in cumin, paprika, chili powder, salt, and pepper.
- Cook the Dish: Add tomatoes, black beans, vegetable broth, and tomato paste. Bring to a boil, then simmer covered for 18–20 minutes until rice is tender. Let sit for 5 minutes, then fluff with a fork. Stir in lime juice and cilantro.
Notes
- For extra flavor, use tomato sauce or hot sauce instead of half the broth.
- If using brown rice, increase cook time by 10–15 minutes and adjust broth amount.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 4g
- Sodium: 560mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
