Spanish rice and beans is a hearty, flavorful dish I love to make when I want something filling, simple, and satisfying. It’s a plant-based classic that’s packed with spices, fiber, and bold taste. Whether I serve it as a main or a side, it always hits the spot.
Why You’ll Love This Recipe
I love how versatile this recipe is. It’s budget-friendly, easy to make, and loaded with ingredients I usually already have in my pantry. It makes a perfect weeknight dinner, meal prep option, or even a taco or burrito filling. The combination of fluffy rice, tender beans, tomatoes, and warm spices creates a comforting meal I never get tired of.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Long grain white or brown rice
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Black beans or pinto beans, drained and rinsed
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Diced tomatoes (canned or fresh)
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Onion, chopped
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Garlic, minced
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Vegetable broth or water
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Olive oil
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Ground cumin
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Smoked paprika
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Chili powder
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Salt and pepper
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Fresh cilantro (optional, for garnish)
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Lime wedges (optional, for serving)
Directions
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I heat olive oil in a large skillet over medium heat.
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I sauté the chopped onion until softened, then add the minced garlic and cook for about 30 seconds.
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I stir in the uncooked rice and toast it for a few minutes until it turns lightly golden.
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I add the diced tomatoes, beans, vegetable broth, and spices, stirring everything together.
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I bring the mixture to a boil, then reduce the heat, cover, and simmer for about 20 minutes (30–40 if using brown rice), until the rice is tender and the liquid is absorbed.
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I fluff the rice with a fork and top with chopped cilantro and a squeeze of lime before serving.
Servings and timing
This recipe serves about 4–6 people.
Prep time: 10 minutes
Cook time: 25–40 minutes (depending on rice type)
Variations
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I sometimes stir in corn or bell peppers for extra veggies.
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For added heat, I throw in a diced jalapeño or a pinch of cayenne.
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I’ve made it with quinoa instead of rice for a protein-packed twist.
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When I want a creamier texture, I add a spoonful of tomato paste or a splash of coconut milk.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm it on the stovetop or in the microwave with a splash of water or broth to keep it moist.
It also freezes well—I portion it into containers and freeze for up to 2 months. I thaw it overnight in the fridge and reheat as needed.
FAQs
Can I use canned beans for this recipe?
Yes, I always use canned black or pinto beans for convenience. I make sure to drain and rinse them well before adding.
What kind of rice works best?
I usually use long grain white rice for a quicker cook time, but brown rice works too—it just takes longer to cook.
Is this recipe spicy?
It’s mildly spiced, but I adjust the chili powder or add hot sauce if I want more heat.
Can I make it in a rice cooker?
Yes, I’ve made it in a rice cooker by sautéing the veggies first, then adding everything to the cooker and letting it run through a cycle.
Is Spanish rice and beans a complete meal?
Absolutely. With protein from the beans and carbs from the rice, it’s a balanced and filling plant-based meal on its own.
Conclusion
Spanish rice and beans is one of my favorite go-to recipes when I need something easy, tasty, and comforting. It’s nutritious, affordable, and endlessly adaptable. Whether I’m serving it on its own or as part of a bigger meal, it always delivers big flavor with minimal effort.
