4.9 from 192 votes
Spanish Rice and Beans
Healthy, hearty, and full of flavor, this Spanish Rice and Beans is one of my favorite 30 minute, one pan recipes. Add chicken or shrimp or serve it as a vegetarian main with a green salad on the side.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 4874 kcal
Course:
Main Course
Cuisine:
Spanish
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped
- 1 green bell pepper, cored and chopped
- kosher salt
- 2 garlic cloves, minced
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes, optional
- 2 cups basmati rice or similar long grain rice, rinsed very well
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can diced fire roasted tomatoes
- 2 tablespoons tomato paste
- 2 1/2 cups vegetable broth
- 1/3 cup sliced green olives, optional, for garnish
- 1/4 cup chopped fresh cilantro or parsley, optional, for garnish
Instructions
- Saute the onion and pepper: In a large, deep pan heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion, chopped bell pepper and season with a big pinch of kosher salt. Cook, tossing regularly until the vegetables soften a bit.
- Add the garlic and spices: Add the garlic, paprika, cumin, and red pepper flakes. Cook for about 30 more seconds.
- Add the rice, beans and tomatoes: Add the rice and season with another pinch of kosher salt. Toss to combine, then add the beans and fire roasted tomatoes. In a small bowl or liquid measuring cup, mix the tomato paste and broth together, then add it to the rice mixture.
- Boil then simmer: Raise the heat and bring the mixture to a boil, then reduce the heat to low. You want it to simmer gently. Cover with a tight fitting lid and allow the rice to cook until its tender and the liquid is fully absorbed, about 20 minutes.
- Garnish and serve: Garnish with the olives and parsley, if using, and serve.
Cup of Yum
Notes
- Leftovers? Cover, refrigerate, and turn this Spanish rice and beans into a delicious and healthy bowl for lunch the next day.
- On rinsing rice: Rinsing your rice may seem like an extra step, but I promise it’s worth it! You want each grain of rice to be nicely cooked without clumping, so you’ll need to remove the starch. Make sure to rinse your rice until the water runs clear.
- Visit our shop to find my favorite high quality spices and olive oil for this dish, including sweet Spanish paprika, smoked paprika, cumin, and extra virgin olive oil.
Nutrition Information
Calories
487.4kcal
(24%)
Carbohydrates
90.5g
(30%)
Protein
18g
(36%)
Fat
6g
(9%)
Saturated Fat
0.9g
(5%)
Polyunsaturated Fat
1.1g
Monounsaturated Fat
3.7g
Sodium
554mg
(23%)
Potassium
778.6mg
(22%)
Fiber
12.9g
(52%)
Sugar
5g
(10%)
Vitamin A
865.1IU
(17%)
Vitamin C
21.8mg
(24%)
Calcium
92.6mg
(9%)
Iron
5.7mg
(32%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 4874
% Daily Value*
| Calories | 487.4kcal | 24% |
| Carbohydrates | 90.5g | 30% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 3.7g | 19% |
| Sodium | 554mg | 23% |
| Potassium | 778.6mg | 17% |
| Fiber | 12.9g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 865.1IU | 17% |
| Vitamin C | 21.8mg | 24% |
| Calcium | 92.6mg | 9% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.