Name: Spanish Rice And Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 1 bell pepper, diced; 3 cloves garlic, minced; 1 cup uncooked long grain white rice, rinsed; 1 (14.5 oz) can diced tomatoes with juice; 1 (15 oz) can black beans or pinto beans, rinsed and drained; 2 cups low-sodium vegetable broth; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; ½ teaspoon dried oregano; ½ teaspoon salt, or to taste; ¼ teaspoon black pepper; ¼ teaspoon chili powder (optional, for heat); ½ cup frozen peas (optional); Fresh cilantro and lime wedges, for serving

Spanish Rice And Beans is the very best kind of comfort food - absolutely bursting with flavor, hearty enough for any dinner, and made in just one pot! Each bite delivers fluffy rice, creamy beans, tender veggies, and a punchy tomato-vibrant base. It's a fiesta of textures, colors, and savory, smoky spices.

What makes this recipe a must-try? It's the definition of easy, totally foolproof, and loaded with wholesome ingredients you likely already have on hand. It comes together quickly, making it perfect for weeknight dinners, meal prep, or a crowd-pleasing potluck dish.

I first fell in love with Spanish Rice And Beans during a family trip to Madrid, and it's been on regular rotation ever since. With minimal prep and maximum flavor, you'll want to make this again and again!

A vibrant bowl of Spanish Rice And Beans garnished with cilantro and lime.

Why You'll Love This Recipe

Ready in under 45 minutes for speedy weeknight dinners
Loaded with plant-based protein and fiber for a filling meal
Made in one pot - less mess, easy cleanup
Perfect for meal prep and leftovers taste even better

Key Ingredients for Spanish Rice And Beans

See recipe card below for full list of measurements, ingredients, and instructions.

Long Grain White Rice

Rice is the heart of this dish, soaking up all those delicious tomato and spice flavors. Use uncooked long grain white rice for the fluffiest results. Be sure to rinse your rice well, as this removes excess starch and prevents clumping. If you prefer, you can use brown rice (increase the liquid and cooking time), or substitute short grain rice, though the texture will be slightly stickier.

Canned Diced Tomatoes

Diced tomatoes create a rich, saucy base and bathe the rice in their tangy sweetness. Fire-roasted or plain both work beautifully. For a low-sodium option, choose unsalted tomatoes and season to taste. If you only have fresh tomatoes, dice and use an equal amount, adding a tablespoon or two of tomato paste for depth.

Beans (Black or Pinto)

Beans are the protein superstar in this recipe, adding creaminess and heartiness. Canned black beans or pinto beans are perfect - just rinse and drain them well to remove excess sodium. Feel free to swap in kidney beans, white beans, or any favorite variety. For an extra-special touch, use cooked dried beans if you have the time.

Bell Pepper

Red or green bell peppers provide a slightly sweet crunch and gorgeous color. Dice them finely so they meld perfectly into the rice. Yellow or orange bell peppers work just as well, or try poblano peppers for a mild, earthy flavor twist.

Smoked Paprika

Smoked paprika is the not-so-secret ingredient that delivers a subtle, smoky depth. It's what sets "Spanish"-style rice apart! If you only have sweet or regular paprika, use that, but you'll miss some of that signature aroma. For a gentle kick, add a pinch of cayenne or hot paprika.

Instructions for Spanish Rice And Beans

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Heat olive oil in a large skillet or dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and fragrant, about 4-5 minutes. Toss in the garlic and sauté for another 30 seconds, just until golden and fragrant.

Toast the Rice and Spices

Stir the rinsed rice into the skillet with the veggies. Cook for 2 minutes, stirring often, until the rice is lightly toasted and evenly coated. Add the smoked paprika, cumin, oregano, salt, black pepper, and chili powder (if using), and mix to combine. Toasting the spices blooms their flavor!

Add Tomatoes, Beans, and Broth

Pour in the diced tomatoes (with their juices), drained beans, and vegetable broth. Stir everything together, making sure the rice is submerged in the liquid.

Simmer Gently

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 18-20 minutes without lifting the lid, until the rice is tender and the liquid is mostly absorbed. If using peas, scatter them over the top in the final 5 minutes of cooking.

Finish and Fluff

Remove the pot from the heat and let it stand, covered, for 5 minutes (this finishes steaming the rice). Fluff with a fork, taste and adjust seasoning if needed.

Garnish and Serve

Serve hot, garnished with chopped fresh cilantro and a squeeze of lime. Enjoy!

Recipe Variations

Brown Rice Twist

Swap in long grain brown rice for even more fiber and a nutty taste. Be sure to add an extra ½ cup of broth and extend the simmer time to about 40 minutes, checking for doneness.

Vegan & Gluten Free

The base recipe is already vegan and gluten free! Just double-check your vegetable broth and canned beans to ensure they are certified gluten free if you have dietary sensitivities.

Add Extra Veggies

Amp up the nutrition by adding corn, zucchini, or finely chopped spinach in the last 5-10 minutes of cooking. Frozen or fresh will both work!

Protein Power

For more protein, try tossing in sautéed plant-based chorizo, cooked shredded chicken (if not vegetarian), or grilled tofu cubes.

Turn Up the Heat

If you love spice, add in minced jalapeño with the onions, or finish the dish with a few dashes of your favorite hot sauce.

Serving Suggestions

Serve Spanish Rice And Beans as a hearty main alongside warm flour or corn tortillas. Top with avocado slices, a drizzle of hot sauce, and extra lime wedges for a fresh pop. Pair with a simple green salad or roasted veggies to make it a complete and colorful meal!

Storage and Reheating

Let leftovers cool fully, then store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove with a splash of broth or water to keep the rice moist. Spanish Rice And Beans also freezes well for up to 2 months - thaw overnight in the fridge before reheating.

Frequently Asked Questions About Spanish Rice And Beans (FAQ)

Q: Can I use brown rice instead of white rice?

A: Definitely! Brown rice is a wholesome swap. Just add more liquid and cook longer, about 40 minutes.

Q: What kind of beans work best for this recipe?

A: Black beans and pinto beans are classics, but kidney beans or white beans are also great options. Use what you have!

Q: Can I make this ahead for meal prep?

A: Yes, this dish keeps beautifully. Make it up to 4 days ahead and reheat portions as needed - the flavors only get better!

Spanish Rice And Beans is a bowlful of sunshine - easy, flavorful, and nourishing! Give it a try for your next family meal or meal prep session. If you love it, please leave a comment and share your rating below. Happy cooking!