Spanish Rice And Beans

Ingredients

• 15 ml (1 tbsp)oil (or vegetable broth if avoiding oil)
• 1 mediumonion, diced
• 1 mediumred bell pepper, chopped
• 3–4 clovesgarlic, minced
• 5 ml (1 tsp)ground cumin
• 5 ml (1 tsp)sweet paprika
• 5 ml (1 tsp)dried oregano
• 2.5 ml (1/2 tsp)smoked paprika
• 1 pinchred pepper flakes
• to tastesalt and black pepper
• 285 g (1 1/2 cups)uncooked white rice
• 300 ml (1 1/4 cups), or more depending on the rice varietyvegetable broth
• 300 ml (1 1/4 cups)salsa
• 1 can (425 g / 15 oz), drained and rinsedkidney beans
• 75 g (1/2 cup), halved; optionalgreen olives
• to tastefresh herbs, such as coriander or parsley, for garnish

Instructions

1. 1

   Soak the rice

   Rinse the rice in a bowl of cold or lukewarm water and leave it to soak for at least 10 minutes; soak for 30 minutes if time allows. Drain it, and meanwhile dice the onion, chop the pepper, mince the garlic and prepare the remaining ingredients.

2. 2

   Sauté vegetables

   Heat the oil in a large pan or pot and cook the onion and red pepper for about 3 minutes. Add the garlic and all the spices, then sauté for a further minute.

3. 3

   Add rice liquids

   Stir in the rice, salsa and vegetable broth, then bring the mixture to a boil. If your rice needs a longer cooking time, it will need more broth and salsa.

4. 4

   Simmer covered

   Cover the pan or pot and simmer on the lowest heat for about 15–20 minutes. Keep the lid on and do not stir while it cooks; check the rice packet for its cooking time, as jasmine or basmati rice cooks faster than brown rice.

5. 5

   Finish and serve

   Turn off the heat, remove the lid and taste the rice. Adjust the seasoning with salt, black pepper, cumin or red pepper flakes as needed, then fold in the beans and optional olives. Garnish with coriander or parsley to taste.

What is Spanish rice and beans?

Despite its name, this version is a Caribbean-inspired rice and beans dish, not a traditional Spanish paella. It combines rice and kidney beans with a tomato-based salsa and warm spices for a hearty one-pot meal.

The method keeps the cooking simple: the rice simmers in seasoned broth and salsa, while beans and olives are stirred in at the end. That leaves the beans intact and gives the finished dish a mix of soft rice, creamy beans and briny olive bites.

Nutrition and macros by portion

The nutrition label shows one serving as written: 363 calories, 7g protein, 68g carbs, 7g fat.

Most of the carbohydrates come from the rice, with additional carbohydrates from the salsa and beans; the beans and rice contribute protein. Oil and optional olives provide most of the fat. For a more balanced plate, serve a portion with extra vegetables or a crisp salad.

Why soak the rice?

Rice: soaking the grains for at least 10 minutes, or up to 30 minutes if convenient, is part of this recipe’s preparation. Drain the soaking water before adding the rice to the pan.

Timing: rice varieties cook at different rates, so use the packet as a guide. The recipe’s 15–20-minute simmer is a guide for the rice used; longer-cooking rice may also need more broth and salsa.

Build the flavour in the pan

Vegetables: give the onion and red pepper about 3 minutes to soften in the oil before adding the garlic. This brief sauté starts the flavour base without cooking the garlic for too long.

Spices: stir in the cumin, sweet and smoked paprika, oregano and red pepper flakes with the garlic. A minute in the pan helps distribute their flavour through the vegetables before the liquid goes in.

Get the rice texture right

Liquid: bring the rice, salsa and broth to a boil before covering the pan. The amount of liquid can vary with the rice variety, so have extra broth and salsa ready if the packet calls for a longer cook.

Lid: once the rice is simmering, keep the cover in place and resist stirring. Check for doneness after the suggested cooking time; the grains should be tender and the liquid absorbed.

Add beans and olives at the end

Kidney beans: drain and rinse them before adding. Stir them in after the rice has cooked so they warm through without breaking up during the simmer.

Olives: these are optional, but their salty, briny flavour contrasts with the mild rice and beans. Add them with the beans, then taste before adding more salt.

Season and serve

Final seasoning: taste the cooked rice before garnishing, then adjust with salt, black pepper, cumin or red pepper flakes. Salsa and olives can both bring saltiness, so make any additions gradually.

Serving: finish with fresh coriander or parsley. Serve it as a vegetarian or vegan main, or alongside a meat or fish dish as a substantial side.

Recipe notes & tips

• Soak the rice for at least 10 minutes, then drain it before cooking.
• Check the rice packet to judge whether the suggested simmering time suits your variety.
• Keep the lid closed and avoid stirring during the simmer.
• Rinse and drain the kidney beans before adding them.
• Taste before adding extra salt, especially if your salsa or olives are salty.
• Use vegetable broth instead of oil if you prefer to cook without oil.

Variations

• Add more heat: increase the red pepper flakes to suit your preference.
• Skip the olives: leave them out for a milder, less briny finish.
• Change the herbs: garnish with coriander or parsley, as preferred.
• Use another rice variety: adjust the broth, salsa and cooking time to match its packet directions.
• Make it oil-free: use vegetable broth in place of the oil for sautéing.

Common mistakes to avoid

• Lifting the lid: heat and steam escape; keep the pan covered throughout the simmer.
• Stirring while cooking: this disrupts the rice as it cooks; leave it undisturbed until the simmer is over.
• Using too little liquid: longer-cooking rice may need more broth and salsa; check the packet and add more as needed.
• Skipping the drain: discard the rice soaking water before cooking.
• Over-seasoning early: salsa and olives can add salt; taste the finished rice before adjusting.

How to store

Keep leftovers covered in the refrigerator for up to 3 days. Reheat until hot throughout, adding a splash of broth or water if the rice has dried out.

Frequently asked questions