Savory Spanish Rice and Beans

This Spanish rice and beans recipe has transformed my weeknight dinners with its perfect balance of flavors and minimal effort. The aromatic combination of spices mixed with hearty beans and perfectly cooked rice creates a satisfying meal that transports you straight to Spain with every bite.

I discovered this recipe during a particularly busy week when I needed something substantial yet simple. Now it's become my most requested dish when friends come over for casual dinners, always earning rave reviews for something so effortless.

Ingredients

• 1 tbsp oil: I recommend extra virgin olive oil for authentic Spanish flavor but any vegetable oil works
• 1 medium onion diced: Yellow onions provide the best savory base but red onions add nice color
• 1 medium red bell pepper chopped: Adds sweetness and vibrant color look for firm glossy peppers
• 3 to 4 garlic cloves minced: Fresh garlic is essential here as it provides the aromatic foundation
• 1 tsp ground cumin: Adds earthy warmth crucial for authentic Spanish flavor
• 1 tsp sweet paprika: Provides subtle sweetness and beautiful color
• 1 tsp dried oregano: Adds Mediterranean herbaceous notes
• ½ tsp smoked paprika: Just a touch creates incredible depth do not skip this ingredient
• Pinch of red pepper flakes: Adjust according to your heat preference
• Salt and black pepper to taste: Season gradually throughout cooking
• 1½ cups uncooked white rice: Jasmine or Basmati work wonderfully with their fragrant qualities
• 1¼ cups vegetable broth: Creates depth of flavor better than water alone
• 1¼ cups salsa: Provides instant complexity and moisture you can adjust spiciness level here
• 1 can kidney beans drained and rinsed: Adds protein and hearty texture
• ½ cup green olives halved: Optional but highly recommended for authentic Spanish character
• Fresh herbs for garnish: Cilantro or parsley adds brightness and visual appeal

Step-by-Step Instructions

Prepare Rice:

Soak rice in cold or lukewarm water for at least 10 minutes preferably 30 minutes. This creates fluffier separate grains and reduces cooking time. While soaking prepare all vegetables by dicing onion chopping bell pepper and mincing garlic so everything is ready to go.

Build Flavor Base:

Heat oil in a large skillet over medium heat until it shimmers but does not smoke. Add onion and bell pepper sautéing for about 3 minutes until they begin to soften but still maintain some texture. The vegetables should become translucent but not brown.

Bloom The Spices:

Add minced garlic and all spices cumin sweet paprika dried oregano smoked paprika and red pepper flakes to the softened vegetables. Sauté for exactly one minute stirring constantly to prevent burning. This crucial step releases the essential oils in the spices creating an aromatic base for the entire dish.

Combine Main Ingredients:

Add drained soaked rice salsa and vegetable broth to the skillet stirring gently to combine everything evenly. Bring the mixture to a gentle boil which should take approximately 2 minutes. The liquid should barely cover the rice adjust with a splash more broth if needed based on your specific rice variety.

Simmer To Perfection:

Cover the skillet reduce heat to the absolute lowest setting and simmer undisturbed for 15 to 20 minutes. Resist the urge to peek or stir as this disrupts the steam needed for proper cooking. Different rice varieties may require slightly different cooking times so refer to package instructions as a general guide.

Finish And Serve:

Once cooking time is complete turn off heat and remove lid. Taste and adjust seasonings as needed adding more salt pepper or spices according to preference. Gently fold in drained kidney beans and halved green olives if using. Allow to rest for 5 minutes before fluffing with a fork and garnishing with fresh herbs.

Pin

The smoked paprika is truly the secret ingredient in this recipe. I once made it without when I ran out and the difference was remarkable. That subtle smoky flavor creates an authentic depth that elevates this from simple rice and beans to something truly special. My Spanish neighbor actually complimented me on the authentic flavor profile which was the ultimate culinary compliment.

Make Ahead And Storage

This Spanish rice and beans recipe actually improves with time as the flavors meld together. You can prepare it up to two days in advance and store in an airtight container in the refrigerator. When reheating add a tablespoon of water before microwaving or warm gently on the stovetop to prevent drying out. The texture remains excellent even after refrigeration making it perfect for meal prep.

Customization Options

The beauty of this recipe lies in its adaptability. Add diced zucchini summer squash or corn during the vegetable sautéing stage for extra nutrition. Substitute black beans or pinto beans for kidney beans based on preference or what you have available. For a protein boost add plant based chorizo or regular chorizo if not vegetarian. You can also adjust the heat level by choosing mild medium or hot salsa depending on your spice tolerance.

Serving Suggestions

Serve this Spanish rice and beans as a satisfying main dish with a simple green salad dressed with olive oil and lemon juice. For a more substantial meal pair it with grilled vegetables or crusty bread for soaking up the flavorful sauce. It also makes an excellent side dish for grilled proteins or can be wrapped in warm tortillas with avocado for delicious burritos. For authentic Spanish presentation garnish with additional olives lemon wedges and a generous sprinkle of fresh herbs.

Traditional Context

This recipe draws inspiration from Spanish arroz con frijoles but takes liberties with traditional preparation for simplicity and accessibility. In Spain regional variations exist across different provinces with some versions including saffron others incorporating seafood. This adaptation honors the spirit of Spanish cuisine with its emphasis on olive oil paprika and beans while streamlining the process for busy home cooks. The result captures the essence of Spanish comfort food while being approachable for everyday cooking.

Pin

Recipe FAQs

→ Do I need to soak the rice before cooking?

Yes, soaking the rice for at least 10 minutes (preferably 30 minutes) helps remove excess starch and ensures even cooking. Simply place the rice in a bowl with cold or lukewarm water, then discard the water before adding the rice to your dish.

→ Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but you'll need to adjust the cooking time (about 35-40 minutes instead of 15-20) and possibly add more vegetable broth as brown rice requires more liquid and longer cooking time.

→ What can I use instead of kidney beans?

Black beans, pinto beans, or chickpeas work wonderfully as alternatives to kidney beans in this dish. Each will bring a slightly different flavor and texture but will be equally delicious.

→ Is this dish spicy?

The spice level depends largely on the salsa you choose and how much red pepper flakes you add. For a milder version, use a mild salsa and omit or reduce the red pepper flakes. For more heat, choose a spicier salsa and add more red pepper flakes.

→ How can I make this dish in an Instant Pot?

For Instant Pot preparation, use the sauté function for the initial steps of cooking onions, peppers, and spices. Then add the remaining ingredients, seal, and cook on high pressure for 4-5 minutes with a 10-minute natural release. Adjust liquid quantities as needed for pressure cooking.

→ What can I serve with Spanish Rice and Beans?

This dish works well as a complete meal on its own but pairs nicely with a simple green salad, roasted vegetables, or warm tortillas. For non-vegetarians, it can be served as a side with grilled chicken or fish.