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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.

Ingredients

Scale

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

Find it online: https://cheframi.com/spanish-rice-and-beans-easy-vegan-recipe/