Spanish Rice and Beans – Easy Vegan Recipe

Introduction

Spanish Rice and Beans is a comforting and flavorful dish that’s easy to make at home. This recipe combines fragrant spices, tender rice, and hearty beans for a satisfying meal perfect for any day of the week.

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, uncooked
• 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, such as cilantro or parsley

Instructions

1. Step 1: Rinse the rice and soak it in cold or lukewarm water for at least 10 minutes (30 minutes is ideal). Drain the water afterward. While soaking, prepare the onion, garlic, bell pepper, and other ingredients.
2. Step 2: Heat oil in a large skillet or pot. Add diced onion and chopped bell pepper, sauté for about 3 minutes until softened.
3. Step 3: Stir in minced garlic, ground cumin, sweet paprika, dried oregano, smoked paprika, red pepper flakes, salt, and black pepper. Cook for another minute until fragrant.
4. Step 4: Add the drained rice, salsa, and vegetable broth to the skillet. Bring the mixture to a boil. Adjust broth and salsa amounts if using rice that requires longer cooking time.
5. Step 5: Cover the pot and reduce heat to the lowest setting. Let it simmer for 15-20 minutes without uncovering or stirring. Cooking time varies depending on rice variety.
6. Step 6: Turn off the heat and remove the lid. Taste and adjust seasonings as needed. Stir in the rinsed beans and olives if using.
7. Step 7: Garnish with fresh herbs like cilantro or parsley before serving.

Tips & Variations

• Use Basmati or Jasmine rice for quicker cooking and a fragrant finish, or brown rice for a heartier texture—just increase broth and cooking time accordingly.
• Substitute kidney beans with cooked pinto or black beans for variety.
• For an oil-free version, use vegetable broth instead of oil when sautéing vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Yes, you can use any white or brown rice. Just remember to adjust the cooking time and add more broth or salsa as needed depending on the rice’s requirements.

Is this recipe vegan?

Yes, this recipe is completely vegan and can be made oil-free by substituting oil with vegetable broth for sautéing.

Spanish Rice and Beans – Easy Vegan Recipe

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★★★★★

4.5 from 147 reviews

A flavorful and easy-to-make Spanish Rice and Beans recipe that combines aromatic spices, fresh vegetables, and hearty beans for a wholesome, vegan meal. Perfect for a quick weeknight dinner or meal prep, this dish offers a nutritious balance of fiber, protein, and vibrant flavors.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium onion, diced
• 1 medium red bell pepper, chopped
• 3–4 garlic cloves, minced

Spices

• 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

Main Ingredients

• 1 tbsp oil (use vegetable broth if avoiding oil)
• 1 ½ cups (300 g) white rice, uncooked (Basmati or Jasmine recommended)
• 1 ¼ cups (300 ml) vegetable broth (add more if needed)
• 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 (e.g., cilantro or parsley)

Instructions

1. Soak the Rice: Place the rice in a bowl with cold or lukewarm water and soak for at least 10 minutes, preferably 30 minutes if possible. After soaking, drain and discard the water. Meanwhile, chop the onion, garlic, bell pepper, and prepare the other ingredients.
2. Sauté Vegetables and Spices: Heat the oil in a large skillet or pot over medium heat. Add diced onion and chopped red bell pepper and sauté for about 3 minutes until softened. Stir in minced garlic and all the spices (ground cumin, sweet paprika, dried oregano, smoked paprika, red pepper flakes) and cook for an additional minute to release their aromas.
3. Add Rice, Salsa, and Broth: Stir in the soaked and drained rice, salsa, and vegetable broth. Bring the mixture to a boil. Adjust the broth and salsa volume if using rice varieties that require longer cooking times.
4. Simmer Covered: Cover the skillet or pot and reduce the heat to the lowest setting. Let the rice simmer undisturbed (do not uncover or stir) for 15-20 minutes, or until the rice is tender and has absorbed the liquid. Cooking time varies depending on rice type; check package instructions for guidance.
5. Finish and Serve: Turn off the heat, remove the lid, and taste the rice. Adjust seasoning with salt, black pepper, cumin, or red pepper flakes as needed. Gently fold in the kidney beans and optional green olives. Garnish with fresh herbs like cilantro or parsley before serving. Store leftovers covered in the refrigerator for up to 3 days.

Notes

• Rice: Basmati and Jasmine rice are preferred for quicker cooking times, but any white or brown rice can be used. Adjust broth and cooking time accordingly.
• Beans: Substitute with cooked pinto or black beans if desired.
• Tips: For variations and an Instant Pot cooking method, refer to the full blog post.

Keywords: Spanish rice, beans, vegan recipe, easy dinner, one pot meal, vegetarian, healthy, quick recipe