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a closeup of a plate of beans and rice with cilantro garnish

Rice and Beans Recipe

Isabel Laessig
My Spanish Beans and Rice recipe is a satisfying and easy side dish you will love - and it makes a great main course, too! Cooks in just 35 minutes.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine American, Spanish
Servings 6 servings
Calories 364 kcal

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 teaspoon 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 teaspoon 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 teaspoon Sea salt, 1 teaspoon Chili powder, 1½ teaspoons Oregano, 1 teaspoon Pepper
    the onions and garlic sauteed until browned in a pot
  • 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
    the seasoned beans and onions with toasted 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
    the tomatoes and beans added to the pot of rice
  • 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.
    the tomatoes and broth added to the pot of bean rice
  • Top with sliced ¼ cup Kalamata olives, serve, and enjoy!
    ¼ cup Kalamata olives
    the finished dish in a pot

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.

Nutrition

Serving: 1servingCalories: 364kcalCarbohydrates: 66gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 1982mgPotassium: 475mgFiber: 7gSugar: 4gVitamin A: 789IUVitamin C: 8mgCalcium: 85mgIron: 3mg
Keyword how to make rice and beans, rice and beans, rice and beans recipe, Spanish rice and beans
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