The BEST Spanish Rice and Beans!
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.
That’s why I love this delicious Spanish Rice & Beans recipe! Growing up making Gallo Pinto multiple times a week, this savory version of beans and rice is the perfect variation to my menu. Savory Spanish flavors and a combination of easy-to-find pantry ingredients, this is a meal that everyone will love!
TIP: 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
Rice and Beans Recipe 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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Spanish Rice and Beans 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 Beans and Rice
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 Rice and 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
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Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Beans and Rice Recipe FAQs
The short answer is yes, you can cook beans and rice at the same time! If you’re cooking dry rice, it’s best to either cook it at the same time as the beans in a separate pot, or you can first cook the rice in the pan with broth before adding in the beans.
The key to making sure that your Spanish rice doesn’t get mushy is to use the perfect amount ratio of liquid to dry rice! It’s also important to make sure that the cook time on the rice is just right, as overcooking it can make it mushy. This tested and perfect recipe results in fluffy Spanish rice every time!
While Mexican rice is tomato-based and is often seasoned with cumin and chili powder, Spanish rice frequently includes saffron, giving it a yellow color. However, despite their differences, the terms are frequently used interchangeably in recipes and menus.
Spanish Rice and Beans 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.
Anna says:
It’s a good recipe but took me two more cups of liquid and an extra hour for the brown rice. I should have known better, 20 minutes adjustment didn’t sound right.
Stephanie says:
HOLY YUM! This was my first time making Spanish rice & beans from scratch…I’ll never buy boxed again! Absolutely delicious recipe! Paired it with taquitos! Thank you so much!!!
Jar Of Lemons replied:
Thanks, Stephanie! So glad you enjoyed this recipe!
Kim says:
I cannot wait to try this on my next Taco Tuesday night! I love a good vegetarian meal, especially when you can make it in one pot. This looks like it’ll be great for packing for lunch throughout the week as well. Thanks so much for sharing this recipe!
Marina says:
This is a great recipe! I’ve been cooking this on a weekly basis for a few years now. I make it in a big batch and eat it throughout the week and it works really well. Super happy I found this recipe.
Jar Of Lemons replied:
Thanks, Marina! I’m so glad you have been enjoying this!