Spanish Rice And Beans

Ingredients

• 15 ml (1 tbsp)oil (or vegetable broth)
• 1 mediumonion, diced
• 1 mediumred pepper, chopped
• 3–4 clovesgarlic, minced
• 285 g (1 1/2 cups)uncooked white rice
• 300 ml (1 1/4 cups)vegetable broth
• 300 ml (1 1/4 cups)salsa
• 1 cankidney beans, drained and rinsed

Instructions

1. 1

   Soak the rice

   Cover the rice with cold water and soak it for at least 10 minutes, then drain.

2. 2

   Soften the vegetables

   Heat the oil in a large skillet or pot over medium heat. Cook the onion and red pepper for about 3 minutes, until softened. Add the garlic and spices, then cook for another minute.

3. 3

   Add the liquids

   Stir the drained rice, salsa and vegetable broth into the pan, then bring the mixture to a boil.

4. 4

   Simmer the rice

   Cover the pan, reduce the heat and simmer for about 15–20 minutes without lifting the lid.

5. 5

   Finish with beans

   When the rice has cooked, stir in the kidney beans and adjust the seasoning if needed. Garnish with fresh herbs before serving.

What is Spanish rice and beans?

This is a rice-and-bean dish in the Latin American style: rice cooks in a savoury, tomato-based liquid and beans are stirred in at the end. The title is broad, and recipes for rice and beans vary across regions and households.

Here, salsa brings seasoning and acidity while kidney beans make the dish more substantial. Cooking the rice in the same pan lets it take on the flavour of the broth and salsa.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 12g protein, 57g carbs, 7g fat.

Most of the carbohydrates come from the rice, with the beans contributing both carbohydrates and protein; the beans are also the main protein source listed. Oil supplies most of the fat, while the salsa and broth contribute flavour and some of the sodium. Pair a portion with extra vegetables or salad to round out the plate.

The ingredient choices

Rice: white rice is specified, and soaking it before cooking is part of this method. Drain it well so the measured cooking liquid is not diluted.

Salsa: it supplies the tomato base and seasoning in one ingredient. Its salt and heat can vary, so taste before adding any extra seasoning at the end.

Beans: kidney beans are added after the rice cooks, helping them stay intact rather than break down during the simmer.

Getting the rice right

Soaking: leave the rice in cold water for at least 10 minutes, then drain it thoroughly. This is a short preparatory step, not a substitute for the covered simmer.

Lid: once the pan is covered, keep it closed for the full 15–20 minutes. Opening it releases steam, which the rice needs to cook evenly.

Check for doneness

Timing: the recipe gives a 15–20-minute simmer, so begin checking at the shorter end if your hob runs hot. The rice should be tender and the liquid absorbed before you stir in the beans.

Finish: once the beans are stirred through, taste and adjust the seasoning if needed. The method mentions spices and fresh herbs, but does not specify which ones or how much.

A one-pot meal

The onion, pepper and garlic are softened first to build flavour before the rice and liquid go in. Use a roomy skillet or pot so the rice can simmer without crowding.

The recipe allows vegetable broth in place of oil for cooking the vegetables. Whichever option you use, keep the pan at medium heat for the initial sauté.

Serving ideas

Serve it as a main dish or alongside a simple green salad or cooked vegetables. A squeeze of lime at the table can add a fresh, sharp contrast if you have some to hand.

Fresh herbs are suggested as a garnish in the method, though none are listed among the measured ingredients. Add them just before serving so they remain bright.

Recipe notes & tips

• Drain the soaked rice well before adding it to the pan.
• Use a pan with a close-fitting lid to retain steam during the simmer.
• Keep the heat low once the liquid reaches a boil.
• Check the salsa before seasoning, as its salt level varies by brand.
• Stir the beans in only after the rice has cooked.

Variations

• Use black beans: Swap them for the kidney beans, keeping the same drained quantity.
• Add more heat: Choose a spicier salsa for a hotter result.
• Choose brown rice: Expect a longer cooking time and check the packet guidance for liquid needs.
• Make it oil-free: Use vegetable broth in place of the oil for sautéing.
• Finish with citrus: Add a squeeze of lime at the table for a sharper flavour.

Common mistakes to avoid

• Lifting the lid: Steam escapes and the rice may cook unevenly; leave it covered for the simmer.
• Skipping the drain: Excess soaking water can throw off the liquid balance; drain the rice thoroughly.
• Adding beans too soon: They may break apart as the rice cooks; stir them in after the simmer.
• Using high heat: The base can catch before the rice is tender; reduce the heat after bringing it to a boil.
• Guessing the seasoning: Salsa varies in salt and spice; taste the finished dish before adjusting it.

How to store

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

Frequently asked questions