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My Spanish Rice and Beans Recipe is here to prove how flavorful and satisfying a simple side of rice with beans can be! Loaded with seasonings and topped with little Kalamata olive flavor bombs, this recipe will change how you see beans and rice.
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Spanish Rice and Beans
There's no dish quite as comforting, well-rounded, and budget-friendly as good old-fashioned beans and rice. Packed with protein and tender, satisfying rice, it's the perfect side dish- or even the perfect main course!
And when it comes to beans and rice, there's nothing quite like this classic recipe! Filled with savory seasonings and cooked in tomatoes and broth, this super-flavorful side dish is the perfect pairing for meat, veggies, or to pile up on bread.
And it's easy, too. No complicated steps here; give the veggies a little saute, stir in the rice, cook it in broth and top it with olives, and it's all done. It's stunning, flavorful, and so easy, you'll be making it over and over again.
Make sure to try it with my Ropa Vieja Recipe for the ultimate meal!
Rice with Beans Ingredients
- Yellow onion
- Garlic
- Paprika
- Sea salt
- Chili powder
- Dried oregano
- Pepper
- Long-grain white rice
- Diced tomatoes
- Kidney beans
- Chicken broth
- Kalamata olives
- Olive oil
How to Make Rice and Beans
- Heat the oil in a large skillet to medium heat, then add in the onions and saute for 5 minutes, until soft. Then add in the garlic, paprika, salt, chili powder, oregano, and pepper, and cook for 5 more minutes, stirring frequently.
- Stir in the rice and keep stirring until the rice is slightly translucent, approximately 5 minutes.
- Stir in the tomatoes, beans, and broth, then bring the mixture to a boil.
- Reduce heat to medium-low and cover, then let simmer for 20 minutes, or until the moisture is absorbed and the rice is tender and fluffy.
- Top with sliced kalamata olives, serve, and enjoy!
Spanish Beans and Rice Tips
- These Spanish rice and beans are incredible on their own, but to truly shine, serve them with Cuban ropa vieja!
- You don't need to rinse the rice for this recipe; the added starch will just blend into the broth.
- Not a fan of cooking rice on the stove? Prep the veggies and rice, then transfer them to a rice cooker before adding the broth. It'll cook up perfectly!
- Make sure to buy pitted olives! Buying pitted whole olives is best, as they preserve their texture best if they're packaged before being sliced.
Rice and Beans Recipes FAQ
Rice and beans is a great base for additions! Try serving beans and rice with sauteed leafy greens and toasted bread, or making it into a big English breakfast with garlic mushrooms and roasted tomatoes.
Because of the protein in beans and the carbs in rice, rice and beans makes for a very satisfying meal on its own! It's filling, delicious, and super easy, so try it out as a main course when you're not in the mood for a larger dinner. If you want to add more protein, try shredded chicken, pork, or beef, or sliced sausage.
Traditionally, red beans and rice are served with a Cuban beef stew called ropa vieja. This stew of shredded steak has tons of flavor and is the perfect thick meat stew to spoon over rice and beans for a hearty meal!
Rice Side Dishes
- Homemade Rice-a-Roni
- Cilantro Lime Rice
- Instant Pot Rice
- Tumeric Cauliflower Rice
- ...Or change it up with ultra-easy Instant Pot Quinoa!
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Rice and Beans Recipe
Equipment
- 1 Large skillet
- 1 wooden spoon or rubber spatula
Ingredients
- 2 Tablespoons Olive oil
- ½ Yellow onion finely chopped
- 2 cloves Garlic minced
- 1 Tablespoon Paprika
- 1 Tablespoon Sea salt
- 1 teaspoon Chili powder
- 1½ teaspoons Oregano
- 1 teaspoon Pepper
- 2 cups Long grain white rice
- 14.5 oz canned diced tomatoes
- 15.5 oz canned kidney beans drained and rinsed
- 3 cups Chicken broth
- ¼ cup Kalamata olives pitted and sliced
Instructions
- Heat the oil in a large skillet to medium heat, then add in ½ Yellow onion and saute for 5 minutes, until soft. Then add in 2 cloves Garlic, 1 Tablespoon Paprika, 1 Tablespoon Sea salt, 1 teaspoon Chili powder, 1½ teaspoons Oregano, and 1 teaspoon Pepper, and cook for 5 more minutes, stirring frequently.2 Tablespoons Olive oil, ½ Yellow onion, 2 cloves Garlic, 1 Tablespoon Paprika, 1 Tablespoon Sea salt, 1 teaspoon Chili powder, 1½ teaspoons Oregano, 1 teaspoon Pepper
- Stir in 2 cups Long grain white rice and keep stirring until the rice is slightly translucent, approximately 5 minutes.2 cups Long grain white rice
- Stir in the 14.5 oz canned diced tomatoes, 15.5 oz canned kidney beans, and 3 cups Chicken broth, then bring the mixture to a boil.14.5 oz canned diced tomatoes, 15.5 oz canned kidney beans, 3 cups Chicken broth
- Reduce heat to medium-low and cover, then let simmer for 20 minutes, or until the moisture is absorbed and the rice is tender and fluffy.
- Top with sliced ¼ cup Kalamata olives, serve, and enjoy!¼ cup Kalamata olives
Notes
-
- You don't need to rinse the rice for this recipe; the added starch will just blend into the broth.
-
- Not a fan of cooking rice on the stove? Prep the veggies and rice, then transfer them to a rice cooker before adding the broth. It'll cook up perfect!
-
- Make sure to buy pitted olives! Buying pitted whole olives is best, as they preserve their texture best if they're packaged before being sliced.
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