I had to share my Vegan Spanish rice and beans recipe because it turns simple pantry staples into a rich, one-pot, gluten-free and dairy-free dinner that also serves as a protein-packed side for meat-eaters and pescetarians.

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I always crave something that hits bright and steady at the same time. My Vegan Spanish Rice And Beans does that, with little bursts of sweetness from yellow onion and the pop of diced red bell pepper.

It behaves like a full meal yet slides in as a side when needed, which annoyingly makes dinner planning easier, and I end up eating it more than I planned. This is the sort of Rice And Veggies Recipes I make on repeat, even when I’m supposed to be trying new dishes.

I don’t really know why, but it just works.

Ingredients

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Extra virgin olive oil: Rich in healthy fats, helps cook and carry flavors, adds silky mouthfeel.
Onion: Adds sweet savory base, contains fiber and antioxidants, boosts overall depth.
Garlic: Sharp aromatic punch, gives warmth and umami, may support immune health a bit.
Long grain rice: Main carb of the dish, filling, absorbs spices and tomato juices well.
Black beans: Protein and fiber powerhouse, makes it hearty and creamy, adds earthy notes.
Diced tomatoes: Give acidity and brightness, bring liquid for the rice to cook in, tangy.
Red bell pepper: Sweet colorful crunch that softens with cooking, adds vitamin C and flavor.
Cilantro: Fresh herb topper, lifts heavy flavors with citrusy notes, chop last minute.

Ingredient Quantities

2 tbsp extra virgin olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

1 large red bell pepper, diced

1 cup long grain white rice, uncooked

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp dried oregano

1/2 tsp chili powder

1 tsp kosher salt

1/4 tsp black pepper

1 bay leaf (optional)

1 (14.5 oz) can diced tomatoes, undrained

1 tbsp tomato paste (optional)

2 cups low sodium vegetable broth

1 (15 oz) can black beans, drained and rinsed

1 cup frozen corn, thawed

1/4 cup fresh cilantro, chopped

1 lime (optional)

How to Make this

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1. Heat 2 tbsp extra virgin olive oil in a large heavy pot over medium heat, add the chopped onion and cook until soft and translucent about 4 to 5 minutes, then stir in the minced garlic and diced red bell pepper and cook another 2 minutes, dont let the garlic brown.

2. Add 1 cup long grain white rice to the pot and stir constantly for 1 to 2 minutes so the rice gets lightly toasted, this adds a nutty flavor and helps keep the grains separate.

3. Sprinkle in 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp chili powder, 1 tsp kosher salt and 1/4 tsp black pepper, toss to coat. If using tomato paste stir in 1 tbsp now and mix well so it doesnt clump. Add the bay leaf if you want it.

4. Pour in the 1
4.5 oz can diced tomatoes with their juices and 2 cups low sodium vegetable broth, scrape any browned bits from the bottom of the pot with a wooden spoon and bring to a boil.

5. Once boiling reduce heat to low, cover the pot and simmer gently for 18 to 20 minutes or until the rice is tender and most of the liquid is absorbed. If you see the rice sticking add a splash more broth or water.

6. Stir in the drained and rinsed 15 oz can black beans and 1 cup thawed frozen corn, cook uncovered for 3 to 5 minutes until everything is heated through and any excess liquid has evaporated. For a little crunchy bottom let it cook on medium low uncovered for the last 2 minutes but watch it so it doesnt burn.

7. Remove from heat, fish out and discard the bay leaf, then let the pot rest covered for 5 minutes so the rice finishes steaming.

8. Fluff with a fork, fold in 1/4 cup chopped fresh cilantro and squeeze the juice of 1 lime over top if using, taste and adjust salt or lime as needed.

9. Serve warm as a main or a side, and leftovers reheat great the next day. If you want more richness add a drizzle of olive oil or a few slices of avocado when serving.

Equipment Needed

1. Large heavy pot with lid (Dutch oven if you got one)
2. Wooden spoon or heatproof spatula for scraping the bottom
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Can opener
7. Fine mesh strainer or small colander to drain and rinse the beans
8. Fork for fluffing the rice and a slotted spoon or large serving spoon for serving

FAQ

Q: Can I use brown rice instead of white rice? A: Yes, you can, but brown rice needs more time and liquid. Use about 2 1/2 cups broth and simmer 40 to 45 minutes or cook it separately then fold into the dish at the end so it dont get mushy.

Q: Is this recipe vegan or gluten free? A: It's already vegan if you use low sodium vegetable broth. It's usually gluten free too, but always check labels on canned tomatoes, tomato paste and broth for hidden gluten.

Q: How can I make it spicier or milder? A: For milder, cut the chili powder to 1/4 teaspoon or skip it. For more heat add cayenne or a chopped jalapeno, or stir in a spoon of chipotle in adobo for smoky heat.

Q: Will this freeze or keep well in the fridge? A: Yes. Keeps 3 to 4 days in the fridge and freezes up to 3 months. Rice can get a bit softer after freezing, so reheat with a splash of broth and fluff with a fork.

Q: How do I get fluffy rice and not a mushy pan of mush? A: Rinse the rice first, toast it a minute in the oil with the spices, then add liquid. Dont stir while it's simmering, cover and let it rest 10 minutes off the heat before fluffing.

Q: Can I add meat or other veggies? A: Sure, add cooked chorizo, shredded chicken or sauteed mushrooms for more heft. Throw in zucchini or spinach near the end so they dont overcook.

SPANISH RICE AND BEANS Recipe Substitutions and Variations

Extra virgin olive oil: swap with avocado oil or light olive oil for higher heat. Want richer flavor? use 1 tbsp butter and cook on medium low so it don’t burn.
Long grain white rice: use jasmine or basmati with same liquid and time; for brown rice use about 2 1/2 cups broth and cook ~40-45 minutes; or try cauliflower rice for low carb, stir in near the end and cook 4-5 minutes.
Black beans: substitute pinto or kidney beans (same canned amount, drained) or try chickpeas for a firmer bite. If using dried beans, soak and cook until tender first.
Frozen corn: use fresh corn kernels or a 15 oz can of corn, drained; peas also work if you want a different color and sweetness, same volume.

Pro Tips

1) Toast and bloom for bigger flavor. Lightly toast the rice till it smells nutty and the spices need a quick fry in the oil or with the shallots so they “wake up.” If you use the tomato paste fry it a bit too, this adds depth, just dont let anything burn.

2) Watch your liquid and heat like its gold. Use about 2 cups liquid per cup rice but if your rice is old or you live up high add 10 to 15 percent more. Bring to a boil then drop to a very gentle simmer and keep the lid on, lifting it too often makes the rice dry and uneven.

3) Prevent sticking and get a little crust if you want. Use a heavy bottom pot, plenty of oil at the start and stir in the beginning to keep bits from sticking. For a crunchy bottom turn the heat up for the last 1 to 2 minutes uncovered but stay right there or it will burn.

4) Finish smart, dont overdo it. Add beans and corn at the end just to heat them through, fold in cilantro and squeeze lime last so they stay bright. Leftovers reheat better with a splash of water or broth, and taste again after reheating you may need a touch more salt or acid.

SPANISH RICE AND BEANS Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

412

kcal

Equipment: 1. Large heavy pot with lid (Dutch oven if you got one)
2. Wooden spoon or heatproof spatula for scraping the bottom
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Can opener
7. Fine mesh strainer or small colander to drain and rinse the beans
8. Fork for fluffing the rice and a slotted spoon or large serving spoon for serving

Ingredients

2 tbsp extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 large red bell pepper, diced
1 cup long grain white rice, uncooked
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp chili powder
1 tsp kosher salt
1/4 tsp black pepper
1 bay leaf (optional)
1 (14.5 oz) can diced tomatoes, undrained
1 tbsp tomato paste (optional)
2 cups low sodium vegetable broth
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn, thawed
1/4 cup fresh cilantro, chopped
1 lime (optional)

Directions

Heat 2 tbsp extra virgin olive oil in a large heavy pot over medium heat, add the chopped onion and cook until soft and translucent about 4 to 5 minutes, then stir in the minced garlic and diced red bell pepper and cook another 2 minutes, dont let the garlic brown.
Add 1 cup long grain white rice to the pot and stir constantly for 1 to 2 minutes so the rice gets lightly toasted, this adds a nutty flavor and helps keep the grains separate.
Sprinkle in 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp chili powder, 1 tsp kosher salt and 1/4 tsp black pepper, toss to coat. If using tomato paste stir in 1 tbsp now and mix well so it doesnt clump. Add the bay leaf if you want it.
Pour in the 1
5 oz can diced tomatoes with their juices and 2 cups low sodium vegetable broth, scrape any browned bits from the bottom of the pot with a wooden spoon and bring to a boil.
Once boiling reduce heat to low, cover the pot and simmer gently for 18 to 20 minutes or until the rice is tender and most of the liquid is absorbed. If you see the rice sticking add a splash more broth or water.
Stir in the drained and rinsed 15 oz can black beans and 1 cup thawed frozen corn, cook uncovered for 3 to 5 minutes until everything is heated through and any excess liquid has evaporated. For a little crunchy bottom let it cook on medium low uncovered for the last 2 minutes but watch it so it doesnt burn.
Remove from heat, fish out and discard the bay leaf, then let the pot rest covered for 5 minutes so the rice finishes steaming.
Fluff with a fork, fold in 1/4 cup chopped fresh cilantro and squeeze the juice of 1 lime over top if using, taste and adjust salt or lime as needed.
Serve warm as a main or a side, and leftovers reheat great the next day. If you want more richness add a drizzle of olive oil or a few slices of avocado when serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.