This Spanish Rice and Beans dish is one of those cozy, dependable meals that feels like a hug in a bowl. It’s made with pantry staples, comes together in one pot, and fills your kitchen with the kind of aroma that draws everyone in—even before you’ve called them to the table.
This is one of my go-to recipes for those “what’s-for-dinner” nights when I want something hearty, budget-friendly, and still full of flavor. Plus, it’s vegetarian and naturally gluten-free, which makes it a great option for guests with different dietary needs.
Why This Recipe Always Hits the Spot
I keep coming back to this rice and beans combo for a few solid reasons:
-
One pot means less mess. Honestly, anything that saves me dishes after dinner is a win.
-
It uses things I usually have on hand—rice, canned beans, tomatoes, spices.
-
The leftovers are even better the next day (hello, weekday lunches!).
Sometimes I’ll top it with a swirl of parsley oil for a little brightness, or pile on sliced avocado if I have one that’s perfectly ripe (we all know that window is small). And when I want to change things up, I’ll stuff it into tortillas for burritos or crisp it up in a skillet for breakfast with a fried egg.
What You’ll Need to Make It
This recipe is really more like a base you can build on. I’ve switched it up depending on what’s in my pantry or fridge, and it’s always forgiving.
-
Long-grain white rice: Jasmine or basmati work beautifully. If you’re using brown rice, just give it extra time to cook.
-
Canned beans: I typically use kidney beans, but I’ve also made this with black beans and even chickpeas when that’s all I had.
-
Onion and garlic: These two always start things off with the right flavor foundation.
-
Fire-roasted tomatoes: They add that nice smoky depth. If I’m out, I’ll throw in a jar of salsa—works like a charm.
-
Spices: Chili powder, smoked paprika, oregano, and a pinch of cayenne if you like it bold. For the kids or spice-shy folks, just skip the cayenne.
-
Olives: Spanish green olives like Manzanilla give the dish a briny, tangy finish I really love.
-
Parsley and lemon juice: These come in at the end to freshen everything up. If you prefer cilantro, go for it.
Step-by-Step: How I Make It at Home
Start with the Aromatics
Heat a little olive oil in a large pot or deep skillet. Once it’s warm, toss in the onion and let it soften for about 5 to 6 minutes. Then add garlic toward the end so it doesn’t burn.
Wake Up the Spices
Now stir in your spices. That quick 1–2 minutes of blooming the spices in hot oil makes a big difference—it brings out the depth and warmth in each one. Just keep an eye on it so nothing scorches.
Toast the Rice
Add your rice next and stir it around for a couple minutes. You’ll notice the grains turning slightly translucent and giving off this nutty, toasty smell. That’s when you know you’re on the right track.
Simmer Everything Together
Pour in the canned tomatoes (juice and all), beans, and broth. Give it a stir, lower the heat, and let it simmer with the lid on for around 25 minutes. You’ll know it’s done when the rice is tender and most of the liquid is absorbed.
Finish with Olives and Fresh Herbs
Right before serving, I like to scatter over some green olives and drizzle parsley oil on top. That little extra effort makes it feel special, even though the dish itself is super humble.
Helpful Tips from My Kitchen
-
Don’t skip toasting the rice—it really deepens the flavor.
-
Let it sit with the lid on (off the heat) for 5 minutes after cooking. It gives the rice time to settle and finish steaming.
-
If your rice looks cooked but still a little wet, just leave the lid off and let it simmer for a couple extra minutes to let the moisture evaporate.
Can This Be a Full Meal? Absolutely.
Rice and beans together are a complete source of protein—especially helpful if you’re cutting back on meat or cooking vegetarian more often.
What’s neat is that they balance each other out: grains like rice are low in lysine but high in methionine, and beans are the opposite. So together, they’re a powerhouse. No need to add anything unless you just want to.
What Goes Well with Spanish Rice and Beans?
This dish can stand on its own, but here are a few things I like to serve with it or toss on top:
-
Sliced avocado: Creamy and cooling—especially nice if you added cayenne.
-
Fried egg: This makes for a perfect lazy Sunday brunch. That runny yolk mixed in? Just perfect.
-
Tortilla chips or warm flatbread: To scoop up bites or turn it into a wrap.
-
Shrimp or grilled chicken: For those times you want a little extra protein.
How I Store and Reheat Leftovers
-
In the fridge: It keeps well for about 4–5 days in an airtight container.
-
To reheat: A splash of water in a skillet helps bring it back to life without drying it out. The microwave works too—just stir halfway through.
-
To freeze: I portion it into freezer bags and flatten them before freezing so they stack neatly. Thaw in the fridge overnight before reheating.
Your Questions Answered
Is this healthy?
Yep! It’s full of fiber, plant-based protein, and keeps you satisfied. I often make a big batch when I want to eat well without fussing over every meal.
Can I use other beans?
Definitely. Pinto, black beans, chickpeas—use what you’ve got. I’ve even mixed different types when I had half a can of each left.
Does it freeze well?
It does. The rice holds up fine after thawing, especially if you reheat it gently with a splash of broth or water.
Spanish Rice and Beans
This cozy, one-pan Spanish Rice and Beans is one of those feel-good meals that checks all the boxes—hearty, comforting, and made almost entirely from pantry staples.
Ingredients
- 2 cups long-grain white rice (like jasmine or basmati)
- 2 (15.5 oz) cans kidney beans, rinsed and drained
- ⅓ cup green olives, sliced
- 3 garlic cloves, minced
- 1 (14.5 oz) can fire-roasted diced tomatoes (or swap with 1 cup of your favorite jarred salsa)
- 3 cups vegetable or chicken broth (or just use water if that’s what you have)
- 1 yellow onion, finely chopped
- ¼ tsp cayenne pepper (optional, for a little kick)
- 1¼ tsp kosher salt
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp black pepper
- 2 Tbsp extra-virgin olive oil
- 1½ tsp paprika
Optional Parsley Oil (for topping):
- 3 Tbsp fresh parsley, finely chopped
- ½ tsp lemon zest + 1 Tbsp lemon juice
- 3 Tbsp extra-virgin olive oil
Instructions
- Start by heating the olive oil in a large skillet with a lid over medium heat. Once warm, add in the chopped onion and sauté for about 5 minutes, until it softens and turns a bit translucent.
- Add in the minced garlic along with the paprika, salt, chili powder, oregano, black pepper, and cayenne if you're using it. Stir frequently and let everything toast for about 2 minutes—your kitchen will start smelling amazing.
- Now stir in the rice and give it a couple of minutes to get lightly toasted and just a bit translucent. Then pour in the tomatoes, kidney beans, and broth (or water). Give it a good stir to combine.
- Bring the whole thing to a gentle boil, then reduce the heat to medium-low. Cover the skillet with a lid and let it simmer for about 25 minutes, or until the liquid has been absorbed and the rice is tender.
- While that’s cooking, you can whip up the parsley oil if you're going that route. Just mix the chopped parsley, lemon zest, lemon juice, and olive oil in a small bowl. It adds a fresh, zippy finish to the dish.
- Once the rice is ready, scatter the sliced olives over the top and drizzle on the parsley oil if using. Serve warm and enjoy!
Notes
- To store: Let leftovers cool, then pack them into an airtight container. They’ll keep well in the fridge for up to 5 days.
- To reheat: Microwave individual portions in 30-second bursts, stirring in between until hot. Or reheat in a skillet with a splash of water to fluff up the rice.
- To freeze: Let the rice and beans cool, then transfer to a freezer bag or container. Freeze flat for easier storage, and enjoy within 3 months. Thaw overnight in the fridge before reheating.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 305Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 1mgSodium 695mgCarbohydrates 38gFiber 8gSugar 5gProtein 8g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
