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!
Table of Contents
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:
- Sauté the vegetables (onions, garlic, and bell pepper).
- Toast the dry rice in oil.
- Add seasoning.
- Add salsa and tomato sauce.
- Pour in the broth and let simmer, covered.
- Add beans and fresh cilantro.
- 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!
Spanish Rice & Beans (BEST Recipe!)
Equipment
Ingredients
- 2 Tablespoons avocado oil
- 1/2 medium onion (chopped)
- 2 teaspoons minced garlic
- 1 medium red bell pepper (chopped)
- 2 cups long grain white rice (see notes for brown rice)
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika (or regular paprika)
- 1/2 teaspoon cayenne (optional)
- 1/2 cup salsa
- 1/2 cup tomato sauce
- 2 1/2 cups vegetable broth (or chicken broth)
- 2 1/2 cups cooked red beans
- salt/pepper (to taste)
- fresh cilantro (optional)
Instructions
- Heat up the oil in a sauté pan over medium heat.
- Add in the chopped onion and garlic, cook for 1-2 minutes.
- Add the chopped bell pepper and cook for 2-3 minutes, adding a dash of salt.
- Add the dry rice and toast for about 2-3 minutes, or until slightly browned.
- Mix in the cumin, chili powder, paprika, cayenne, and a dash of salt and pepper.
- Pour in the salsa and tomato sauce, mixing until combined and cooking for 3-5 minutes.
- Add in the broth, mix, and bring to a simmer.
- Cover and let simmer for about 13-15 minutes, stirring occasionally.
- Add salt and pepper to taste.
- Add in the beans and cook until evenly warm (about 3-5 minutes).
- Add the fresh cilantro (optional) and remove from heat.
- Serve and enjoy!
Notes
- 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 half of it for later.
JEAN SINKEL says:
amazing & easy. Will definitely make this again & again!
Jess says:
Suddenly realized our dinner plan wasn’t working out and we had to pivot. I found this and had all the ingredients at home so I went for it. My kids are super picky and intentionally difficult about food but this was a total hit! Was short on peppers so chopped up some carrots to toss in and only did less than 1/4 tsp cayenne (see above note about kids). This was so delicious and made a lot. Served with cheese & sour cream, sooo tastey.
Joe M says:
Thank you!!! This turned out amazing. Only problem I had was after adding the broth, I had to stir pretty frequently to keep it from sticking. (My pan might’ve gotten too hot) But a small price to pay for an awesome dish.
Karen says:
Could this recipe be made in pressure cooker through #8 then add beans? Going to try anyway but I love cooking rice in pressure cooker.
Christine McMichael replied:
I think it could! The texture of the rice may be a bit softer due to the way a pressure cooker cooks, but I think it would still work great. Such a great idea!
John Wencle Krenik says:
Looks good!!!!!
maya says:
This is flipping delicious! Such a great rice dish and goes well with loads of things!
Hailey Mason says:
I love the old recipe I make it weekly for my lunches! Super affordable and delicious, this new one had too much seasoning for my taste, is there any way I can get the old measurements? It’s the only thing I did not memorize for the recipe, thanks!
Christine McMichael replied:
Hi Hailey! Ah, well I’m glad you love the old version! I updated this one to add more flavor since several people felt it needed it. The salsa is a new addition that I think adds more flavor, as well as the seasoning. If the seasoning is too much, I would say use less garlic and cut the spices in half! If you’re not feeling the salsa, feel free to sub it with 1/4 cup more broth. I hope you continue to enjoy the recipe! 🙂
Mary LUX says:
Sounds very good. Will try asap. you used brown rice and said to cook 17 minutes in the broth. My brown rice takes a longer cooking time. What kind of brown rice did you use?
Vernal Talley says:
Enjoying the meal
Lathiya says:
The Spanish rice and beans look so inviting and delicious. Its bright color is awesome.
Connie says:
Wow this is seriously amazing. Comfort food in my book!
Chef Dennis says:
This Spanish Rice & Beans is making me super hungry that I could hear my tummy growl!
Jess says:
I LOVE that I have everything in my pantry ready to make this. So easy!