Spanish rice and beans turns pantry staples into a satisfying one-pan dinner in just 30 minutes, with tender rice, creamy kidney beans, and a tomato broth seasoned with paprika and cumin.

A One-Pan Dinner from My Pantry

Any time I’m digging through my pantry instead of going to the store is a win in my book! Spanish rice and beans brings together canned beans, tomatoes, and rice in one pan, with a few spices giving these everyday ingredients plenty of flavor.

I like basmati here for its long, aromatic grains. It cooks right alongside the beans, soaking up the tomato broth seasoned with paprika and cumin. The green olives and fresh herbs are optional, but I never skip them—their briny bite and freshness make a difference in the finished dish.

I usually serve this as a vegan main with a fresh salad, like my lemony arugula salad with avocado. It’s also delicious alongside chicken, fish, or shrimp when you want to make it part of a larger meal.

Ingredients for Spanish Rice and Beans

A few fresh vegetables round out the pantry ingredients here. The rice and canned tomatoes are worth a little attention before you start: use long-grain white rice, and keep the tomato juices for the pan.

• Extra virgin olive oil: Use it to soften the onion and pepper and build the flavor of the dish. I especially like our Hojiblanca Spanish extra virgin olive oil, but any good extra virgin olive oil you have on hand will work.
• Yellow onion and green bell pepper: Finely chop one large onion and core and chop the pepper. Green bell pepper brings a slightly less sweet flavor than red or yellow, though either of those will work if that’s what you have.
• Garlic: I found two cloves just right here, but you can add more if you like a stronger garlic flavor. Mince them so they distribute throughout the rice.
• Paprika: Choose smoked paprika for smoky depth or sweet Spanish paprika for a mild, sweet-pepper flavor. Both work well here.
• Ground cumin: A teaspoon of ground cumin adds earthy warmth alongside the paprika.
• Red pepper flakes: I like a little kick, but you can leave these out for a milder dish. You can also use Aleppo pepper, a mildly spicy chile flake with a fruity, slightly tangy flavor.
• White basmati rice: I love basmati rice for its long, aromatic grains. Rinsing it thoroughly removes excess surface starch and helps the grains cook without clumping. Another long-grain white rice, such as jasmine, also works.
• Canned kidney beans: These give the dish its creamy texture and make it substantial enough for a meatless main. Drain and rinse both cans before adding them to the pan.
• Canned diced fire-roasted tomatoes: These bring a lightly charred flavor to the broth. Add the tomatoes with their juices, which contribute to the cooking liquid. Regular canned diced tomatoes also work.
• Tomato paste: Two tablespoons deepen the tomato flavor. Stir the paste into the broth before adding it to the pan so it disperses evenly.
• Vegetable broth: Use low-sodium broth so you have more control over the seasoning. For a nonvegetarian version, you can substitute chicken broth or homemade chicken stock.
• Kosher salt: Season the vegetables as they soften, then add another pinch with the rice.
• Green olives and fresh herbs: Sliced green olives add a salty, briny contrast to the rice and creamy beans. Chopped cilantro or parsley brings a fresh finish. Both garnishes are optional. 

How to Make Spanish Rice and Beans

Use a large, deep pan with a tight-fitting lid. You’ll build the flavor in stages, then cover the pan and let the rice and beans simmer together until the grains are tender.

• Rinse the rice and beans. Rinse 2 cups white basmati rice thoroughly until the water runs clear, then drain. Drain and rinse 2 (15-ounce) cans kidney beans.
• Soften the onion and pepper. Heat 2 tablespoons extra virgin olive oil in your pan over medium heat until shimmering but not smoking. Add 1 finely chopped large yellow onion, 1 cored and chopped green bell pepper, and a big pinch of kosher salt. Cook, tossing regularly, until the vegetables soften a bit.

  

• Add the garlic and spices. Stir in 2 minced garlic cloves, 1 teaspoon smoked or sweet paprika, 1 teaspoon ground cumin, and 1/2 teaspoon red pepper flakes, if using. Cook for about 30 seconds.

  

• Add the rice, beans, and tomatoes. Add the rinsed rice and another pinch of kosher salt, tossing to combine. Stir in the kidney beans and 1 (15-ounce) can diced fire-roasted tomatoes with their juices. In a small bowl or measuring cup, mix 2 tablespoons tomato paste with 2 1/2 cups vegetable broth, then pour it into the pan.

  

• Cover and simmer. Raise the heat to bring the mixture to a boil, then reduce the heat to low for a gentle simmer. Cover with the tight-fitting lid and cook until the rice is tender and the liquid is fully absorbed, about 20 minutes. Look for both signs of doneness: the grains should be tender throughout, with no liquid pooling in the pan.

  

• Finish and serve. Garnish with 1/3 cup sliced green olives and 1/4 cup chopped fresh cilantro or parsley, if using. Serve warm. 

Tips for Tender, Fluffy Rice 

• Start with long-grain white rice and rinse it well. Basmati is my favorite here because its long grains stay separate when properly rinsed. Wash away the cloudy surface starch until the water runs clear, then drain. Brown rice and quick-cooking rice aren’t direct substitutes for the cooking time and liquid amount used here.
• Keep the tomato juices. Drain and rinse the kidney beans, but add the entire can of diced tomatoes, juices included. Those juices contribute to the liquid the rice absorbs, so draining the tomatoes changes more than the flavor.
• Pay attention to the simmer and the lid. Once the mixture boils, reduce the heat to a gentle simmer and cover with a tight-fitting lid. A vigorous boil or a loose lid can let the liquid escape too quickly. At about 20 minutes, check that the rice is tender throughout as well as that the liquid has been absorbed; a dry-looking pan alone doesn’t tell you the rice is done.

A Few Pantry-Friendly Swaps

There’s room to work with what you have while keeping the rice and cooking liquid consistent.

• Regular canned tomatoes: Substitute canned diced tomatoes for fire-roasted tomatoes, keeping their juices. An extra pinch of smoked paprika and a pinch of sugar can bring back some of the smoky sweetness.
• A different bell pepper: Red or yellow bell pepper works in place of green. Either will make the vegetable base a little sweeter.
• Adjust the heat: Leave out the optional red pepper flakes for a milder dish. Either smoked or sweet paprika works here: choose smoked for its smoky flavor or sweet for a mild, sweet-pepper flavor.

Rice and Beans: A Satisfying Meatless Pair

Kidney beans bring plant-based protein and fiber to the plate, along with their creamy texture. Rice and beans also supply complementary amino acids: together, they provide all nine essential amino acids our bodies need from food.

You don’t need to combine particular plant proteins at every meal, though. Eating a variety of protein sources throughout the day can meet those needs. Here, rice and beans simply make a practical, satisfying dinner from ingredients you can keep in the pantry.

What to Serve with Spanish Rice and Beans

I usually serve Spanish rice and beans as a vegan main dish with a fresh salad. The arugula salad with avocado and lemon vinaigrette mentioned above brings a peppery bite and bright dressing to balance the warm, savory rice. Sliced avocado is another simple addition.

To serve the rice and beans as a side, pair it with gambas al ajillo, or Spanish garlic shrimp, or Mediterranean baked white fish. Prepare the shrimp or fish separately and serve alongside the finished rice.

How to Store and Reheat Spanish Rice and Beans

Leftovers make a convenient lunch the next day. Divide the rice and beans into small, shallow containers so they cool quickly, and refrigerate promptly, ideally within one hour. Don’t leave the full pan on the stove to cool.

• Refrigerate: Keep covered in the refrigerator and eat within 24 hours.
• Freeze: For longer storage, cool quickly in small portions and freeze within an hour of cooking. Thaw in the refrigerator before reheating.
• Reheat: Warm a portion in the microwave or on the stovetop, adding a splash of broth or water if needed. Stir during reheating and make sure it is steaming hot throughout. Reheat only once.

More Rice Recipes, from One-Pan Dinners to Crispy Tahdig

Mediterranean Chicken and Rice (One Pot)

Tahdig Recipe (Crispy Persian Rice)

Greek Lemon Rice Recipe

No-Fail Basmati Rice Recipe (Stovetop & Rice Cooker)