This Spanish Rice and Beans can be made in less than an hour and is full of plant-based protein and Mexican flavors. It will make family dinners or weekly lunches more interesting.
Spanish Rice and Beans, which is also called Mexican Rice, is a sunny side dish that you can make in less than an hour. The ingredients in this protein-rich recipe are uncomplicated and friendly to your wallet. It’s the perfect companion for a kid-approved dinner, lunches throughout the week, or even potlucks.
Spanish rice is not a dish from Spain at all, but is actually Mexican inspired. It might be called something different where you live or where you grew up, but it’s the same kind of dish. This recipe is my own spin on a version I’ve been eating for years.
While the rice cooks on the stove, cumin, paprika, salsa, and vegetable stock add deep flavors that soak into each grain. The beans that were added at the end of this dish will make you feel full for hours.
That is my favorite way to serve this. It goes great with my Vegan Enchilada Casserole or My Best Ever Vegan Taco Meat.
In my family, Spanish rice and beans is a beloved staple. This flavorful combo of rice, beans, and tomatoes is a quick, budget-friendly dish that’s endlessly customizable. Learning how to whip up homemade Spanish rice and beans is easier than you think!
This vegetarian recipe comes together in just 30 minutes. It’s packed with protein, fiber, and big, bold Tex-Mex flavors. Trust me, after one bite of this restaurant-worthy rice and bean dish, you’ll make it again and again.
As a busy mom, I love that it uses pantry staples I nearly always have on hand. Read on for my tips for making the best Spanish rice and beans ever. I’ll walk you through every step from start to finish!
An Overview of Spanish Rice and Beans
Spanish rice and beans is a flavorful rice dish loaded with beans, tomatoes, onions, garlic, and spices. It’s commonly served in Mexican and Tex-Mex cuisine. This protein-rich combo provides balanced nutrition from the rice and beans.
While it can be served as a side, Spanish rice and beans makes a satisfying vegetarian main dish. It’s an easy one-pot meal when paired with salad, guacamole, tortillas or chips.
This recipe has humble origins. Rice and beans provided affordable, filling nutrition for families. Don’t be fooled by its simplicity though – properly spiced, this dish is an explosion of big bold flavors!
Ingredients You’ll Need
Part of what makes this recipe so simple are its short, flexible list of ingredients:
- Rice – Typically long grain white like basmati or jasmine
- Onion and garlic – For flavoring the rice
- Beans – Kidney, pinto, or black work well
- Diced tomatoes – Fresh or canned
- Vegetable broth – For cooking the rice
- Oil – Canola, vegetable, olive, etc.
- Spices – Cumin, chili powder, smoked paprika
- Herbs – Cilantro, oregano, etc.
- Salt and pepper – To taste
With these basics. you can whip up the most amazing pot of Spanish rice and beans!
Step-by-Step Instructions for Making Spanish Rice and Beans
Follow these simple steps for perfect Spanish rice and beans every time
1. Cook the Rice
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In a medium pot, heat 1 Tbsp oil over medium high heat.
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Add 1 cup rice and toast 2 minutes until it becomes fragrant.
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Stir in 1 small diced onion and cook 1 minute more.
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Add 2 cloves minced garlic and cook 30 seconds until fragrant.
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Stir in 2 cups broth or water. Add 1 tsp salt. Bring to a boil.
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Cover, reduce heat to low, and simmer 20 minutes until rice is tender.
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Remove from heat and let stand 5 minutes before fluffing with a fork.
2. Prepare the Beans
While your rice is cooking, prep your beans:
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Drain and rinse 1 (15 oz) can beans well. I recommend pinto or black beans.
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In a small pot, combine beans and their liquid. Heat over medium high until simmering.
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Reduce heat and simmer uncovered for 10 minutes.
3. Finish the Dish
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In the pot with the cooked rice, mix in 1 cup salsa or diced tomatoes.
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Add bean mixture and stir together over low heat until warmed through.
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Stir in chopped cilantro and spices like cumin and chili powder.
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Taste and adjust seasoning with salt and pepper as needed.
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Serve the Spanish rice and beans warm while the flavors are fresh!
It tastes like it took hours, but this flavorful rice dish comes together in about 30 minutes!
Helpful Tips for Perfect Spanish Rice and Beans
Here are some of my best tips for getting perfect results:
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Use long grain white rice like basmati or jasmine. It stays fluffy when cooked.
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Undercook the rice slightly since it will finish cooking when mixed with the beans.
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Canned beans are quickest. Just give them a good rinse to remove excess salt.
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Jarred salsa adds lots of flavor. For homemade taste, dice 2-3 roma tomatoes instead.
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Onion and garlic provide tons of aromatic flavor. Cook them in oil first.
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For extra richness, use vegetable or chicken broth instead of water.
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Smoked paprika, cumin, and oregano add warmth. Cilantro brightens it up.
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Sauté any veggies like peppers, corn, or zucchini for a heartier dish.
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Cook just enough rice to serve your crowd. Save extras in the fridge for another meal.
In no time, you’ll be an expert at making homemade Spanish rice and beans from scratch!
Serving Suggestions for Spanish Rice and Beans
This versatile recipe pairs well with so many Mexican and Tex-Mex inspired dishes:
- Tacos, burritos, quesadillas, or nachos
- Taquitos, flautas, or empanadas
- Chili, fajitas, or enchiladas
- Alongside grilled chicken, steak, or pork
- Top a taco salad or stuffed pepper
- Stuff into a burrito bowl or quesadilla
It also makes a quick vegetarian lunch or dinner:
- Top with cheese, lettuce, pico de gallo, and guacamole
- Serve with warm tortillas on the side
- Enjoy as a rice bowl with salsa and sour cream
However you serve it, homemade Spanish rice and beans is bound to become a favorite!
Tips for Storing Leftover Rice and Beans
Since the ingredients are budget-friendly, this recipe tends to make large portions. Here’s how to store leftovers:
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Let cool completely before storing to prevent condensation.
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Transfer to airtight containers or resealable bags.
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Store in fridge up to 4 days. The spices continue developing over time.
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To reheat – add a splash of water and stir frequently to prevent drying out.
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For longer storage, flatten freezer bags to 1-inch thickness before freezing.
With proper storage, you’ll have quick rice and beans whenever you need them!
Common Questions About Making Spanish Rice and Beans
Here are answers to some frequently asked questions:
Why is my rice mushy or sticky?
Using too much water or over-stirring can cause mushy rice. Follow package directions for rice to water ratios and just fluff with a fork once finished cooking.
Can I substitute brown rice instead of white?
Yes, but you may need to tweak the amount of liquid and cooking time since brown rice takes longer. The texture will also be a bit less fluffy.
Is it necessary to rinse the canned beans before adding?
Rinsing removes excess starch and sodium for beans that hold their shape better. But in a pinch you can skip this step.
Can I prepare the rice and beans together in one pot?
You can, but the starches from the beans often make the rice mushy and sticky. Cooking them separately yields the best texture.
How long does homemade Spanish rice and beans last?
Properly stored in airtight containers, leftovers will keep 4-5 days in the fridge or 2-3 months in the freezer.
My Verdict on Homemade Spanish Rice and Beans
Learning how to whip up flavorful Spanish rice and beans from scratch is easier thank you think. With basic pantry items and 30 minutes, you can have a mouthwatering vegetarian dish bursting with Tex-Mex flavor.
By cooking the rice and beans separately, you’ll get fluffy, perfectly textured results every time. Feel free to improvise with different beans, veggies, and spice blends too. Top with all the fixings for an easy vegetarian dinner.
Served up with tacos, stuffed in a burrito, or enjoyed as-is, homemade Spanish rice and beans is guaranteed to become a favorite fast, affordable meal.
How to Make Spanish Rice and Beans
Begin by sautéing the diced onion in a large pot with some oil over medium heat. Sauté for 3 to 4 minutes until soft and fragrant.
Next, add the rice, vegetable broth, salsa, cumin, and paprika. Stir to combine.
Once it starts to boil, turn down the heat, cover, and let it cook for about 40 minutes, or until the rice is soft and cooked.
Next, stir the drained and rinsed beans into the rice mixture. Add salt to taste.
Let the cooked Spanish rice and beans sit for at least 10 minutes before serving. To finish, sprinkle with fresh cilantro or green onions.
Can I Make it in an Instant Pot?
You can easily cook Spanish rice and beans in an Instant Pot! Here’s how to do it:
- In the Instant Pot, cook the onion in some oil. Then, add everything else (except the beans) and stir.
- Cook at high pressure for 24 minutes. Let the pressure go down on its own, then add the beans and more salt to taste.
In need of more information? Check out my detailed guide on cooking Spanish rice in an Instant Pot.
Leftover rice and beans is an excellent “grab and go” snack or side dish throughout the week. They can be included in your weekly lunches or a simple option when you need a quick snack!.
To store rice and beans, add any leftovers to an airtight container. Keep them in the fridge for up to 3 days.
To reheat the chilled rice and beans, microwave them for 1 or 2 minutes. Alternatively, add leftovers to a skillet on the stovetop and cook on medium-low until warmed through.
Make sure the leftover rice is completely cool before storing it away. This will help the meal stay as fresh as possible.
You can easily adjust the flavors to fit your preferences. To round out the flavors, it would be easy to add more salt or pepper, but let’s not stop there! If you want to give your rice and bean dish a little more flavor, heat, or substance, try these ideas:
- For extra heat, add half or whole jalapeño peppers or chili flakes. You can take out the seeds or leave them in.
- Add one or two tablespoons of lime juice to the Spanish rice and beans at the end to make them more acidic.
- As a filler, sauté minced garlic and diced red bell peppers with the onion. Then, add green olives to the cooked rice and mix them in.