Spanish Rice and Beans

4.89 from 69 votes

Spanish rice and beans makes a satisfying one-pan dinner with tender rice, creamy kidney beans, and a tomato broth flavored with paprika and cumin. Serve as a vegan main or a side, with optional green olives and fresh herbs to finish.

Prep Time5

Cook Time25

Total Time30

Course: Entree

Cuisine: Spanish

Servings:

Calories: 487.4kcal

Author: Suzy Karadsheh

Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
1 green bell pepper, cored and chopped
Kosher salt
2 garlic cloves, minced
1 teaspoon smoked or sweet paprika
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes, optional
2 cups basmati rice or similar long-grain white rice, rinsed very well and drained
2 (15-ounce) cans kidney beans, drained and rinsed
1 (15-ounce) can diced fire-roasted tomatoes, with their juices
2 tablespoons tomato paste
2 1/2 cups vegetable broth
1/3 cup sliced green olives, optional, for garnish
1/4 cup chopped fresh cilantro or parsley, optional, for garnish

Instructions

Soften the onion and pepper. In a large, deep pan, heat the olive oil over medium heat until shimmering but not smoking. Add the onion, 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 the garlic, paprika, cumin, and red pepper flakes, if using. Cook for about 30 seconds.
Add the rice, beans, and tomatoes. Add the rinsed and drained rice and another pinch of kosher salt. Toss to combine, then stir in the kidney beans and tomatoes with their juices. In a small bowl or measuring cup, mix the tomato paste with the broth, then pour into the pan.
Cover and simmer. Raise the heat and bring the mixture to a boil, then reduce the heat to low for a gentle simmer. Cover with a tight-fitting lid and cook until the rice is tender and the liquid is fully absorbed, about 20 minutes.
Finish and serve. Garnish with the green olives and cilantro or parsley, if using. Serve warm.

Video

Notes

Rinse the rice: Rinse until the water runs clear, then drain. This removes excess surface starch and helps the grains cook without clumping.
Rice choice: Use white basmati or another long-grain white rice. Brown rice and quick-cooking rice aren’t direct substitutes for the cooking time and liquid amount here.
Keep the tomato juices: Drain the beans, but add the tomatoes with their juices, which contribute to the rice’s cooking liquid.
Storage: Divide leftovers into small, shallow containers and refrigerate promptly, ideally within one hour. Keep covered and eat within 24 hours. Don’t leave the full pan on the stove to cool.
Freezing: For longer storage, cool quickly in small portions and freeze within an hour of cooking. Thaw in the refrigerator before reheating.
Reheating: Warm a portion in the microwave or on the stovetop, adding a splash of broth or water if needed. Stir during reheating and heat until steaming hot throughout. Reheat only once.
Shop this recipe: Visit The Mediterranean Dish shop for quality Mediterranean ingredients, including Spanish extra virgin olive oil, smoked paprika, sweet Spanish paprika, and ground cumin.

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