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Dreamy and full of amazing smells, Spanish rice and beans is my all-time go-to meal for keeping everyone happy. There's warm spices, creamy bites, and fluffy rice all in one pot. It's filling enough for dinner but classic as a side if you want. The best part is how fast it comes together with stuff you probably already have in your pantry. Whenever I want something filling but not fussy after a busy day, this is what I reach for every time.
Ingredients List
- Fresh herbs like parsley or cilantro: Use bright green bunches to finish the dish nicely
- Green olives (optional): Crunchy and salty, go for plump ones if you use them
- Kidney beans: Creamy and full of protein, swap in pinto or black beans if you want
- Salsa: Go with a chunky bold salsa for flavor and moisture
- Vegetable broth: Simmer your rice with this, low sodium is great if you’re avoiding excess salt
- Salt and black pepper: Season to how you like, freshly cracked and sea salt work well
- Red pepper flakes: Sprinkle in for a little heat
- Smoked paprika: Choose Spanish smoked paprika for those rich, smoky notes
- Dried oregano: Adds a subtle fresh flavor—look for green dried leaves
- Sweet paprika: For a light sweetness and lovely color, Spanish ones are especially nice
- Ground cumin: Adds depth and a cozy taste, try whole seeds if you want to grind them yourself
- Garlic cloves: Gives a big punch of flavor, don’t skip freshly minced
- Red bell pepper: For extra color and sweetness, grab one that feels firm and looks shiny
- Onion: Gives tasty base notes, choose a heavy one without soft patches
- White rice: Short on time? Use jasmine or basmati, and rinse it for the fluffiest texture
Simple Step-by-Step
- Finish and Dish Up:
- Turn off the stove and let the covered pot rest for five minutes or so before taking the lid off. Now’s your moment to taste and tweak the seasoning. Stir in the drained beans and olives if you’re adding them. Throw on lots of chopped herbs. Get it on the table while it’s hot!
- Let It Simmer Slowly:
- Drop the heat all the way down so it’s barely bubbling. Pop a tight lid on your pot and don’t peek—let that steam work its magic. Wait about fifteen to twenty minutes (check your rice package if you’re not sure). If using brown rice or something else, give it more time and more liquid.
- Cook the Rice:
- Mix in your soaked rice, pour over salsa and broth, then crank up the heat until it’s boiling. Give everything a good stir so it all comes together.
- Sauté Your Base:
- Start by heating some oil or broth, then toss in onion and bell pepper. Cook over medium for about three minutes until onions get soft and peppers look shiny. Now add garlic, cumin, both paprikas, oregano, chili flakes, salt, and black pepper. Keep stirring and cook another minute to let the spices wake up and coat everything.
- Get Your Veggies and Seasonings Ready:
- Chop up onion, dice the bell pepper, and mince your garlic. Before you even turn on the heat, measure all your spices and set out broth and salsa. This way you’re set when things get busy at the stove.
- Soak the Rice:
- Cover your rice with cool or lukewarm water and let it soak at least ten minutes—thirty’s even better. This helps the grains stay separate. After soaking, drain well and you’re ready to go.
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Leftover Storage
This meal stays tasty in the fridge for up to three days if you pop it in a sealed container. When you’re heating it up, add a splash or two of broth or water and warm in a skillet or microwave. This way, the rice doesn’t dry out.
Easy Ingredient Changes
Use any canned beans you like—pinto or black beans switch things up nicely. If peppers are out, frozen ones or some hot green chilis work in a pinch. Brown rice is great too, but give it more time and a bit more broth.
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Ways to Serve It
Wrap the rice and beans in tortillas for easy burritos or pile them on crunchy lettuce to make a big salad. Got grilled chicken or fish? Serve this next to it if you’re not skipping meat. Sprinkle on a bit of plant-based cheese or drop a spoonful of tangy yogurt if you’re craving something creamy.
Cultural Quick Note
I drew inspiration from both Spanish and Latin flavors for this. Each place has a twist—Spanish uses olives and smoky paprika; lots of Latin American spots use black beans or jalapeños. Mixing both styles makes a dish everyone digs, so I do just that every time.
Frequently Asked Questions
- → Which rice turns out best in here?
Jasmine or basmati is light and tasty, but really, any white or brown rice does the trick. Just tweak the liquid and cook time to match what you’ve got.
- → Can I swap in other kinds of beans?
Sure thing! Try black beans or pinto beans if that’s what’s in your pantry. Just rinse them off and chuck them in at the end.
- → How can I make it if I don’t want to use oil?
Just cook your onions and peppers with a splash of veggie broth instead of oil. Everything will turn out tasty and light.
- → What should I eat with it?
Eat it on its own, or next to a leafy salad, grilled veggies, or even roasted meat if you want.
- → How do I keep leftovers fresh?
Stick any leftovers in the fridge in a covered dish. They’re good for three days or so. Warm them up before digging in again.
- → Is this good for folks avoiding gluten or animal products?
You bet! There’s no gluten or animal stuff here, so everyone can dig in.