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Spanish rice and red beans in a pan with cilantro and lime.
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Spanish Rice and Beans Recipe

Savory rice combined with red beans and the perfect amount of spices! Full of flavor, this quick and easy Spanish Rice & Beans recipe is the best vegetarian meal or side dish. Make this recipe in about 30 minutes for a dinner that everyone will love!
Course Dinner, Side Dish
Cuisine Mexican
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 396kcal
Author Christine McMichael

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

*For brown rice, let simmer for about 17-20 minutes.
  • 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.

Nutrition

Calories: 396kcal | Carbohydrates: 74g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 670mg | Potassium: 608mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1786IU | Vitamin C: 30mg | Calcium: 63mg | Iron: 4mg