Spanish Rice with Alubias and Mushrooms

Ingredients

• 45 ml (3 tbsp)extra-virgin olive oil
• 225 g (8 oz)cremini mushrooms, stalks removed and thinly sliced
• 225 g (8 oz)oyster mushrooms, torn into bite-sized pieces
• to tastesea salt
• to tasteground black pepper
• 120 ml (½ cup)finely chopped yellow onion
• 15 ml (1 tbsp)minced garlic
• 1 boxValencia rice
• 5 ml (1 tsp)smoked paprika
• 5 ml (1 tsp), plus sprigs for garnishminced fresh rosemary
• 120 ml (½ cup)dry white wine
• 2 packetschicken-flavoured powdered bouillon
• 1 cancannellini beans
• 60 ml (¼ cup)pimientos
• 28 g (1 oz), optionalshaved Manchego cheese
• 2lemons, cut into wedges for garnish

Instructions

1. 1

   Brown the mushrooms

   Heat 30 ml (2 tbsp) of the oil in a large 33 cm (13-inch) paella pan over medium-high heat. Add both types of mushroom and cook for about 8–10 minutes, until golden-brown and tender. Season with salt and pepper to taste, then transfer to a plate.

2. 2

   Cook the aromatics

   Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring often, for about 3–5 minutes until tender. Stir in the garlic and cook for about 30 seconds, until fragrant.

3. 3

   Coat the rice

   Stir in the rice, smoked paprika and minced rosemary. Cook, stirring occasionally, for 2–3 minutes, until the rice is coated.

4. 4

   Add wine and beans

   Stir in the wine and bring it to the boil. Cook, stirring often, for about 1 minute, until the wine has evaporated. Add the bouillon mixture and bring back to the boil, then stir in the beans.

5. 5

   Cook the rice

   Spread the rice mixture into an even layer and arrange the mushrooms on top. Reduce the heat to medium and cook without stirring for about 20–30 minutes, until most of the liquid has been absorbed and the rice is tender.

6. 6

   Rest and garnish

   Take the pan off the heat and leave the rice to rest for 5 minutes. Arrange the pimientos over the rice and top with rosemary sprigs and Manchego, if using. Serve with lemon wedges.

What is Spanish rice with beans and mushrooms?

Spain has many regional rice dishes beyond paella, with ingredients and styles that vary from place to place. This version takes inspiration from Valencian rice cooking and brings together Valencia rice, cannellini beans and mushrooms.

Cooking everything in a wide paella pan gives the rice room to spread in a shallow layer. Rosemary, smoked paprika and wine build a savoury, aromatic base, while lemon brightens the finished dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 15g protein, 76g carbs, 12g fat.

Most of the carbohydrates come from the rice and cannellini beans; the olive oil and optional Manchego contribute much of the fat, while the beans, mushrooms and cheese provide protein. Balance a serving with a fresh salad or extra vegetables, and use the optional cheese to suit your preference.

The ingredients that shape the dish

Valencia rice: This short-grain variety is suited to absorbing cooking liquid while holding its shape. The method relies on the amount of rice in the box and the liquid prepared with the bouillon, so check the package details if either quantity is unclear.

Mushrooms: Cremini bring a firm, earthy bite and oyster mushrooms add a softer texture. Browning them separately helps them develop colour before they sit on top of the rice.

Beans and aromatics: Cannellini make the dish more substantial, while onion, garlic, rosemary and smoked paprika supply its savoury, fragrant character.

Get a good mushroom sear

Give the mushrooms space in the pan and let them cook until their moisture has evaporated and their surfaces turn golden. If the pan is crowded, cook them in batches rather than letting them steam.

Season them after they have started to brown. This helps avoid drawing out too much liquid at the beginning of cooking.

Cook the rice without stirring

Once the rice is spread in an even layer and the mushrooms are on top, leave it undisturbed for the stated 20–30 minutes. Stirring at this stage can disrupt the surface and make it harder to judge how much liquid remains.

Start checking near the lower end of the timing. The rice is ready when it is tender and most of the liquid has been absorbed; if it still feels firm, allow it more time.

Rest before serving

A 5-minute rest off the heat lets the rice settle after cooking and makes it easier to serve. Keep the pan uncovered so the surface does not become overly steamy.

Add the pimientos, rosemary sprigs and optional Manchego after the rest. Serve lemon wedges alongside so everyone can add as much citrus as they like.

What to serve alongside it

The rice, beans and mushrooms make this a filling centrepiece on their own. A crisp green salad or simply dressed leaves provide a fresh contrast to the warm, savoury pan.

For a larger meal, serve with grilled vegetables or a simple vegetable soup. Keep other sides lightly seasoned, as the bouillon and cheese can both bring saltiness.

Recipe notes & tips

• Use a wide paella pan so the rice can cook in a shallow, even layer.
• Dry the mushrooms if they are wet before adding them to the hot oil.
• Stir the rice while coating it with the aromatics, then leave it alone once it is spread in the pan.
• Check the bouillon packet directions, as the recipe does not specify how much liquid to use for the bouillon mixture.
• Taste before adding extra salt, since bouillon and Manchego can already be salty.
• Serve lemon wedges at the table for a fresh finish.

Variations

• Add greens: Fold in a handful of spinach near the end of cooking so it just wilts.
• Use other mushrooms: Replace either mushroom variety with sliced chestnut mushrooms.
• Make it vegetarian: Choose a vegetable-flavoured bouillon instead of chicken-flavoured.
• Boost the lemon: Add finely grated lemon zest with the rosemary for a more pronounced citrus aroma.
• Skip the cheese: Leave off the Manchego for a dairy-free version.
• Add a little heat: Stir a pinch of chilli flakes in with the smoked paprika.

Common mistakes to avoid

• Crowding the mushrooms: They may steam rather than brown; cook them in batches if needed.
• Stirring during the final cook: The rice layer gets disrupted; leave it undisturbed once the mushrooms are arranged on top.
• Guessing the bouillon liquid: The recipe does not state its quantity; prepare it according to the packet directions and check the rice as it cooks.
• Adding salt too early: Bouillon and cheese can be salty; season cautiously and taste before serving.
• Skipping the rest: The rice will be harder to serve straight from the heat; give it the full 5-minute rest.

How to store

Cool leftovers promptly and store in a covered container in the fridge for up to 2 days. Reheat until piping hot, adding a small splash of water if the rice has dried out; avoid reheating more than once.

Frequently asked questions