This recipe has become an instant favorite in my house! Spanish Rice and Beans is a simple, one-pot, affordable dish that even my kids love. It's great as a side, or you can add some extra protein and serve it as a main dish! It's filled with vegetables and so much Spanish flavor that you won't be able to resist it.
This is a one-pot meal that's super filling and satisfying! I think it's the perfect plant-based meal. It's also great for kids. My three year old David even told me "I love this dinner mommy," and gave me a hug. Totally unprompted! He doesn't normally do that, so this recipe definitely has a special place in my heart.
You can tone down the spices if your kids are sensitive, but everyone in my house is obsessed with this recipe! This is a straightforward and savory Spanish Rice and Beans that's quickly become a favorite.
I finish this Spanish Rice and Beans off with a sprinkle of chopped cilantro and parsley and a squeeze of lime. These are optional but I love how they make the finished product look and taste! Lemon would even work instead of lime if you have that on hand.
The olives are optional but traditional, and my whole family loves them. Finally, I cooked the rice in water. Broth is also an option, but I'd reduce the salt if you use broth! I find that my seasoning blend brings plenty of flavor and it doesn't need broth to shine.
All About Bell Peppers
This recipe is filled with extra veggies! It has three bell peppers that bring all the flavor and color. I love using one of each color so there's red, yellow, and orange all mixed into a beautiful dish! Red bell peppers are riper and therefore sweeter and milder than green bell peppers.
Red peppers contain 11 times more beta carotene and four times more vitamin C than green bell peppers! Vitamin C helps heal cuts and wounds and keep teeth and gums healthy, and beta carotene benefits your immune system, vision, skin health and bone health.
Red bell peppers also contain an important phytochemical, lycopene, which could benefit prostate and heart health, according to the Produce for Better Health Foundation.
Select bell peppers that are brightly colored and firm with tight skin. You can store bell peppers for up to five days in a plastic bag in your refrigerator.
Adding Protein to Spanish Rice and Beans
I sometimes pair these rice and beans with my Easy Homemade Vegan Sour Cream and diced avocado for an even more filling meal. I almost always have a batch of my vegan sour cream in the fridge for this exact reason! You can also double the black beans for extra protein if desired. This makes it more of a main dish than a side dish and it's awesome as a lunch. I love the black beans, but red kidney beans are more traditional! You can pick one or the other or do a mix of the two.
Seasonings in Spanish Rice & Beans
The seasonings make it special! You can use your own favorites, but I've tweaked the measurements here so they're just right for my preferences. I'll bet you have all of these right in your spice cupboard!
- Sweet paprika
- Oregano
- Chili powder
- Cumin
- Smoked paprika
More Mexican Food Recipes
Easy Vegan Mexican Quinoa Salad
Creamy Vegan Mexican Casserole with Black Beans, Quinoa, & Bell Peppers
Mexican Veggie Burrito Bowls
Sheet Pan Vegan Nachos
One-Pan Mexican Quinoa and Black Beans
Vegan Enchilada Stuffed Bell Peppers
Creamy Black Bean and Roasted Sweet Potato Tostadas
Crispy California Avocado Tacos
Black-Eyed Pea & Avocado Salsa
Spanish Rice and Beans
- Total Time: 60
- Yield: 10 1x
- Diet: Vegan
Description
This recipe has become an instant favorite in my house! Spanish Rice and Beans is a simple, one-pot, affordable dish that even my kids love. It's great as a side, or you can add some extra protein and serve it as a main dish! It's filled with vegetables and so much Spanish flavor that you won't be able to resist it.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 2 ½ teaspoon fine salt
- 6 garlic cloves, minced
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- 3 bell peppers, stemmed, seeded and finely diced
- 2 cups basmati white rice (or jasmine white rice), rinsed well in a fine mesh strainer
- 4 cups filtered water
- 1 (15 ounce) cans black beans or red kidney beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes (and their juices)
- 2 tablespoons tomato paste
- 1 tablespoon maple syrup
- 2 bay leaves
Garnishes
- ½ cup pitted green olives, sliced (about 17 olives)
- 1 cup finely chopped fresh cilantro and/or fresh Italian flat leaf parsley leaves (large stems removed)
- 1 large lemon or lime, zested
Instructions
- Preheat 5.5 quart dutch oven over medium heat. Prepare your veggies and spices. Once the pot is hot add oil, onions and salt. Saute over medium heat for 10 minutes stirring every minute or so. This is longer than most recipes call for but I like to let the onions caramelize a bit. It enhances the flavor so much. During the last two minutes of cooking the onions add the garlic and spices and sauté with the onion.
- Add the bell peppers and rice and saute for 5 minutes.
- Add water, drained beans, diced tomatoes and their juices, tomato paste, maple syrup and bay leaves. Stir well and bring the mixture to a boil.
- Cover tightly and reduce the burner to low and simmer covered for 30 minutes until rice is soft and liquid is absorbed.
- Stir in herbs and olives. Add lime or lemon zest. You can also add the juice if desired but I typically just do the zest. Taste and adjust seasonings if desired. Serve hot.
- Store leftovers in an airtight container in refrigerator (once fully cooled to room temperature). Leftovers keep for up to five days.
Notes
For extra protein you can use a second can of beans.
- Prep Time: 20
- Cook Time: 40
- Category: Entree
- Method: Stovetop
- Cuisine: Spanish
:) says
Delicious...I used brown basmati rice. Instead of cooking the rice for 30 mins., on stovetop, I baked at 375F for 1 hr. ( I think.45 mins. may be better). This one-pot meal is very flavorful and delicious. I would make this again.
Elaine Gordon says
Oh that sounds interesting! Did you cover it while it baked?
Seth says
I have an extra can of coconut milk, do you think that’ll work anywhere in the recipe?
Elaine Gordon says
Hi Seth: I would say not in this recipe but I do have a recipe on the blog for coconut rice: https://www.eatingbyelaine.com/easy-coconut-rice/
You can also use the search feature on my blog to search for any ingredient and all the recipes that use it will pop up and then from there you can filter by other factors. Please LMK if you need any more suggestions - happy to help! Best, Elaine
Nancy says
This is one of our favorites recipes. So flavorful, and healthy! I used brown basmati rice (only 1 cup and 2 cups of water instead of 4) and cooked it about 10-15 minutes longer. Also only used 1/4 tsp cumin and 1/2 Tablespoon maple syrup. I used kidney beans and fire roasted tomatoes. Did not use any garnishes. Delicious and hearty. Thank you for another great recipe!
Elaine Gordon says
Thank you so much, Nancy! I love hearing how you made the recipe your own. The brown basmati rice sounds like a great swap, and I appreciate you sharing your adjustments—I'm sure others will find them helpful too! So glad you enjoyed this one. 😊