Rice and beans are one of my go-to easy dinner recipes, but I guess you wouldn’t know it to look at the collection of recipes on this site. Oh, I’ve got a bunch of rice and bean recipes (check out my jambalaya, Cuban rice and beans, and Brazilian rice and bean bowls), but nothing so quick and unfussy as my typical weeknight rice and beans. Normally, when I’m throwing rice and beans together on a busy night, the entire dish happens in one pot and takes no more than 30 minutes from finish to start. I’ll season the dish up in any number of ways, depending on what kind of mood I’m in and what ingredients I’ve got on hand, but it always pretty much comes together the way this particular recipe does. Let’s talk about how it’s done!
Ingredients You’ll Need
Olive oil. You can substitute any high-heat oil, but olive will give your Spanish rice and beans the best flavor. Onion. Red bell pepper. Orange, yellow, or even green bell pepper will work in a pinch. Garlic. Spices. We’re using cumin, paprika, and oregano. Vegetable broth. I really like Better Than Bouillon in Roasted Vegetable flavor. Basmati rice. Yes, I know this isn’t the most authentic choice, but it works really well! Most stores carry it in the international section. You can substitute another variety of white long grain rice if needed. Kidney beans. We’re using canned (or precooked) beans. Tomato paste. Salt & pepper. Green olives. Go for the pimento-stuffed ones. You can also leave them out if they’re not your thing. Fresh cilantro. Leave this out or substitute parsley if you’re a cilantro-hater.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d prefer to skip right to the recipe!
Coat the bottom of a large pot with oil and place it over medium heat. Add diced onion and bell pepper. Cook the veggies for a few minutes, until they begin to soften up. Add your garlic and spices. Continue cooking everything for another minute or so, until the mixture becomes very fragrant. Watch the pot closely and stir it frequently to prevent burning. Stir in the broth, rice, beans, and tomato paste. Raise the heat and bring the liquid to a boil, stirring continuously until the tomato paste dissolves.
Cover the pot and lower the heat. Let the rice cook for 15 to 20 minutes, until all of the liquid has been absorbed. Tip: If you haven’t cooked much rice and don’t have a feel for the time and temperature it takes, use a pot with a glass lid. This will enable you to watch the rice and tell when it’s done. Let the pot sit for about 5 minutes with the lid on when it’s done cooking. Then uncover and stir in your salt, olives, and cilantro.
Your rice and beans is ready to serve! This dish is delicious on it’s own or paired up accompaniments like guacamole, black bean empanadas, or vegan tacos.
Shelf-Life & Storage
Leftover Spanish rice and beans will keep in an airtight container in the fridge for about 3 days or in the freezer for about 3 months.
More Vegan Rice Recipes
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