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
Scale
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
