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4.8 from 30 votes

Spanish Rice and Beans

This easy Spanish rice and beans recipe makes a flavorful one-pot dish ready in no time. This is a great recipe for the whole family, something that you can serve as a main or side dish.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 320 kcal
Course: Main Course
Cuisine: Spanish , Mexican

Ingredients

  • 1 onion
  • 2 garlic cloves
  • 1 large red bell pepper
  • 3-4 green onions
  • 1 tablespoon olive oil
  • 1 ¾ cup long-grain rice 350 g/ 12.5 oz, Note 1
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 ¼ cups vegetable broth 750 ml, Note 2
  • 1 cup pureed tomatoes 200 g/ 7 oz, Note 3
  • 1 can pinto or kidney beans 400 g/ 14 oz
  • 20 green olives, pitted
  • 3 tablespoons chopped cilantro
  • a pinch fine sea salt or Kosher
  • 2-3 grindings ground black pepper

Instructions

    Cup of Yum
  1. Finely chop the onion and the garlic. Set aside separately. Chop the pepper and the whites of the green onions. Set aside separately. Chop the greens of the green onions and the olives. Set them aside separately.1 onion + 2 garlic cloves + 1 large red bell pepper + 3-4 green onions +
  2. Saute: Heat the oil in a large Dutch oven, heavy-bottomed or non-stick pan. Cook the onion until slightly yellow.1 tablespoon olive oil
  3. Toast rice: Add the rice and toast for about 2 minutes, stirring often. Add garlic and tomato paste and stir well to coat the rice. Add the pepper, green onion whites, oregano, paprika, cumin, and ground coriander. Stir well to coat.1 ¾ cup long-grain rice / 350 g + 1 tablespoon tomato paste + 1 teaspoon dried oregano + 1 teaspoon sweet paprika + ½ teaspoon smoked paprika + 1 teaspoon ground cumin + 1 teaspoon ground coriander
  4. Simmer: Pour the broth and the pureed tomatoes (or sauce) into the pan. Stir well again, cover, and cook gently for about 15 minutes, stirring a few times.3 ¼ cups vegetable broth / 750 g + 1 cup pureed tomatoes / 200 g
  5. Add the drained beans, sliced green olives, and green onions greens. Stir well and cook for 5 minutes more or until the rice is tender.1 can pinto or kidney beans + 20 green olives,
  6. Adjust the taste with a bit of salt and pepper. Sprinkle with chopped cilantro and serve.a pinch fine sea salt or Kosher + 2-3 grindings ground black pepper + 3 tablespoons chopped cilantro

Notes

  • Rice type: If using Basmati or Jasmine rice, check after 10 minutes; they cook faster. If using brown rice, add more broth and allow a longer cooking time; brown rice needs about 35-40 minutes.
  • Chicken broth/stock tastes great if you don’t care about keeping the meal vegetarian.
  • Tomato sauce: You can use the same amount of your favorite salsa tomato sauce brand.

Nutrition Information

Serving 1/4 of the dish Calories 320kcal (16%) Carbohydrates 56g (19%) Protein 10g (20%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Sodium 1048mg (44%) Fiber 10g (40%) Sugar 7g (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 320

% Daily Value*

Serving 1/4 of the dish
Calories 320kcal 16%
Carbohydrates 56g 19%
Protein 10g 20%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 6g 35%
Sodium 1048mg 44%
Fiber 10g 40%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.