Spanish Rice and Bean Skillet with Salsa and Herbs Recipe
This Spanish Rice and Bean recipe is a flavorful and satisfying vegan dish, combining the delicious taste of sautéed onions, bell pepper, garlic, and aromatic spices with hearty rice, salsa, kidney beans, and optional green olives. Perfect as a main course or as a side, this recipe cooks the rice gently on the stovetop to create a comforting, aromatic meal that’s easy to prepare and packed with nutrients.
- Prep Time: 15 minutes (including rice soaking time)
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 1 tbsp oil (use vegetable broth if you avoid oil)
- 1 medium onion, diced
- 1 medium red bell pepper, chopped
- 3–4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Pinch of red pepper flakes
- Salt & black pepper to taste
- 1 ½ cups (300 g) white rice (Basmati or Jasmine recommended)
- 1 ¼ cups (300 ml) vegetable broth (or more depending on rice variety)
- 1 ¼ cups (300 g) salsa
- 1 (15 oz) can (270 g) kidney beans, drained and rinsed
- ½ cup (65 g) green olives, halved (optional)
- Fresh herbs for garnish (cilantro or parsley)
Instructions
- Soak the Rice: Add the rice to a bowl with cold or lukewarm water and let it soak for at least 10 minutes, preferably 30 minutes if possible. Afterwards, discard the soaking water. Meanwhile, chop the onion, garlic, bell pepper, and prepare the other ingredients.
- Sauté Vegetables and Spices: Heat the oil in a large skillet or pot over medium heat. Add the diced onion and chopped red bell pepper and sauté for about 3 minutes until softened. Stir in the minced garlic along with ground cumin, sweet paprika, dried oregano, smoked paprika, red pepper flakes, salt, and black pepper. Continue sautéing for about 1 minute until fragrant.
- Add Rice, Salsa, and Broth: Pour in the soaked rice, salsa, and vegetable broth. Bring the mixture to a boil. Keep in mind you may need to add more broth and salsa if your rice variety requires a longer cooking time.
- Simmer the Rice: Cover the skillet or pot with a lid and reduce the heat to the lowest setting. Let the rice simmer untouched for 15-20 minutes, depending on rice type. Do not uncover the lid or stir the rice during this time. Jasmine or Basmati rice cooks faster than brown rice, so adjust cooking time accordingly.
- Finish the Dish: Turn off the heat and remove the lid. Taste the rice and adjust seasonings as needed by adding more salt, pepper, cumin, or red pepper flakes to your preference. Gently stir in the drained kidney beans and optional halved green olives. Garnish with fresh cilantro or parsley before serving. Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- Rice: Basmati or Jasmine rice is preferred for faster cooking, though you can use any white or brown rice. Adjust cooking time and liquid amount accordingly for different rice varieties.
- Beans: Kidney beans are used here, but cooked pinto beans or black beans are great alternatives.
- For helpful tips, variations, and Instant Pot instructions, visit the blog post linked with the recipe.
- Recipe serves 4 people.
- Nutrition values are approximate and based on one serving.
Keywords: Spanish rice, rice and beans, vegan recipe, plant-based, easy dinner, one-pot, healthy, vegetarian, kidney beans, Basmati rice, bell pepper, garlic, cumin
