Spanish rice and beans — an easy, comforting vegan meal packed with quality plant protein. Ready in about 25 minutes using simple, affordable ingredients.
This Spanish rice and beans recipe is hearty, flavorful, and fast. Made with rice, beans, salsa, and a few pantry spices, it makes an ideal weeknight dinner that’s both filling and nutritious.
Spanish rice and beans recipe – Short video
How to make Spanish rice and beans – Step by step
- Heat the oil in a skillet and add the garlic and onion. Cook over medium-high until golden, stirring occasionally.
- Add the rice, stir, and toast until the grains start to brown.
- Pour in the vegetable stock, salsa, and spices. Stir, cover, and simmer until the rice is tender and the liquid is absorbed (about 15 minutes).
- Stir in the beans and let the mixture rest for at least 10 minutes before serving so flavors meld.
- Serve warm as a main dish or alongside sautéed vegetables or a simple salad.
Ingredients and tips
- Oil: Extra virgin olive oil works well for flavor, but use any oil you prefer. For an oil-free version, sauté using a splash of vegetable stock or water.
- Garlic & onion: Fresh garlic and onion give the best flavor; powdered alternatives work in a pinch.
- Rice: Long-grain white rice is used here. If you substitute another rice type, adjust the stock amount and cooking time accordingly.
- Stock or water: Vegetable stock adds depth, but water is fine if needed.
- Salsa: Store-bought or homemade salsa both work. You can also swap in tomato sauce for a milder tomato base.
- Spices: Cumin, paprika, oregano, black pepper, and salt are a simple, classic combination. Modify to taste.
- Beans: Kidney beans are used here; any canned or cooked beans (black beans, pinto, etc.) are good substitutes.
- Greens and sides: Serve with steamed or stir-fried vegetables, a side salad, or vegetable tempura for extra color and nutrition.
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Spanish Rice and Beans
Easy Spanish rice and beans, ready in 25 minutes and full of plant-based protein.
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 6
Ingredients
- 2 tablespoon extra virgin olive oil
- 4 cloves garlic, sliced
- ½ onion, chopped
- 2 cups dry long-grain white rice
- 3 cups vegetable stock
- 1½ cups salsa
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 (15-ounce) can kidney beans, drained
Instructions
- Heat the oil in a skillet over medium-high heat. Add the garlic and onion and cook until golden, stirring occasionally.
- Add the rice and toast, stirring frequently, until the grains begin to brown.
- Stir in the vegetable stock, salsa, cumin, paprika, oregano, black pepper, and salt. Cover and simmer about 15 minutes, or until rice is tender and liquid is absorbed.
- Fold in the drained beans and let the dish rest at least 10 minutes before serving so the flavors settle. If you like, serve with a side of sautéed or steamed vegetables.
- Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Customize with your favorite vegetables, herbs, and spices.
- Different rices will require different liquid amounts and cooking times.
- Salsa can be substituted with tomato sauce for a smoother tomato flavor.
- Prep and cook times exclude the 10-minute resting period after cooking.
Nutrition
Serving: 1 |
Calories: 539 kcal |
Carbohydrates: 100.9 g |
Protein: 21.8 g |
Fat: 6.1 g |
Saturated Fat: 0.9 g |
Sodium: 882 mg |
Fiber: 13.2 g |
Sugar: 6 g
Calories: 539 kcal |
Carbohydrates: 100.9 g |
Protein: 21.8 g |
Fat: 6.1 g |
Saturated Fat: 0.9 g |
Sodium: 882 mg |
Fiber: 13.2 g |
Sugar: 6 g
Did you try this recipe? Leave a comment and let me know how it turned out!
Course: Main Dish
Cuisine: Mexican
Author: Iosune Robles