Spanish Rice & Beans

The BEST Spanish Rice & Beans Recipe!

Did you know that combining rice and beans makes a complete protein? On their own, they contain incomplete plant proteins. However, combined together, the amino acids are complete! A vegetarian match made in heaven.

Growing up in a hispanic family, rice and beans were a staple for us. We typically made Gallo Pinto multiple times a week and I still love making it to this day! Today, I’m mixing it up with savory Spanish flavors and a combination of easy-to-find pantry ingredients in this delicious Spanish Rice & Beans recipe. It’s one of my favorites for a quick and easy dinner that happens to also be wholesome, vegan, vegetarian, gluten-free, and SO flavorful!

Want to add more veggies to your meal? Try out this Mexican Cauliflower Rice recipe and add beans to it for a lower carb variation!

Ingredients

There are lots of ways to make this Spanish Rice & Beans recipe your own! Here are a few notes about what I used in this recipe and options for substitutions/variations:

Avocado Oil – This is one of my favorite healthy cooking oils! Olive oil works great, too.

Rice – White or brown rice are both great! I used a long-grain rice, but see notes for adjusted cooking times if you choose to make this with brown rice.

Beans – Cooked red kidney beans (or canned) ,pinto beans, or black beans.

Broth – Vegetable or chicken broth are both delicious options in this recipe.

Salsa – Bring this recipe to life with your favorite salsa! I kept mine mild, but feel free to adjust the level of spicy to your own personal taste.

Tomato Sauce – A little bit of tomato sauce helps add flavor and moisture to the rice.

Onion/Garlic – I used freshly chopped onion and minced garlic for this rice and beans recipe. I had red onion on hand, but yellow onion adds tons of flavor, too! If you don’t have fresh ingredients, you can always use dried onion and garlic powder to add more flavor.

Bell Pepper – Freshly chopped bell pepper adds the perfect flavor and texture to this recipe! I used red bell pepper, but green bell pepper, yellow, or orange all taste amazing.

Spices – A mix of smoked paprika (or regular paprika, but smoked is SO good), cumin, chili powder, cayenne (optional), salt, and pepper make this rice and beans dish taste amazing. Add fresh cilantro to really make it come alive!

How to Make Spanish Rice & Beans

Here’s a quick overview for how to make Spanish Rice & Beans:

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1. Sauté the vegetables (onions, garlic, and bell pepper).
2. Toast the dry rice in oil.
3. Add seasoning.
4. Add salsa and tomato sauce.
5. Pour in the broth and let simmer, covered.
6. Add beans and fresh cilantro.
7. Fluff the rice, remove from heat, and enjoy!

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Tips for Success

• Make sure that the rice is fluffy and has soaked up all of the broth before adding in the other ingredients! If the rice is too dry, add a small amount of broth (2 Tablespoons at a time). If there’s still liquid left, remove the lid and allow some of the liquid to evaporate as you cook the rice a bit longer.
• Using a non-toxic nonstick sauté pan helps to keep the rice from sticking.
• Toasting the rice also helps to keep it from getting sticky in the cooking process.
• If the rice does seem to stick a little bit, add a tiny bit more oil and stir more often.
• This recipe can be prepped in advance and served throughout the week!
• Feel free to make a big batch and freeze the leftovers for later.

What to Serve with Rice & Beans

This recipe works great as a stand alone vegetarian meal! However, you can also serve it mixed with chicken or beef. Another option is to serve it as a side dish along with quesadillas, tacos, burritos, and or a fajitas! Here are a few of my favorite rice & beans pairings:

• Instant Pot Shredded Chicken
• Easy Sheet Pan Shrimp Fajitas
• Spicy Southwest Butternut Squash Casserole
• Sriracha Lime Shrimp Tacos Recipe
• Spicy Southwest Whole30 Stuffed Peppers
• Instant Pot Carne Asada Tacos
• Spicy Salmon Tacos w/ Avocado Lime Dressing

How to Store Spanish Rice & Beans

To store this recipe in the refrigerator, place in an airtight container with the lid on. Keep in the refrigerator for up to 5 days!

To store rice and beans in the freezer, simply it cool in an airtight container in the fridge for 1 hour. Then move to the freezer and store for up to 3 months! This recipe reheats best when thawed out the night before in the refrigerator and reheated in the microwave. Add a few tablespoons of water or broth before reheating for best results!

More Dinner Recipes You’ll Love

• Creamy Healthy Chicken Enchilada Skillet
• 30-Minute Mexican Cauliflower Rice
• Easy Vegetarian Enchiladas
• Easy Mexican Barbacoa Tacos
• Taco Bowl Recipe

Did you make this recipe? Be sure to give it a rating below and tag your photos  @jar.of.lemons!