Spanish rice and beans (Printable)

A vibrant blend of brown rice, beans, and spices creating a hearty and flavorful dish.

# What You’ll Need:

→ Base

01 - 1 to 2 tablespoons olive oil
02 - 1/2 medium white or yellow onion, finely diced

→ Rice and Broth

03 - 2 cups long grain brown rice
04 - 3 cups vegetable broth

→ Flavoring

05 - 1 1/2 cups tomato-based salsa
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - Salt, to taste

→ Beans

09 - 1 (15-ounce) can black beans or kidney beans, drained and rinsed

→ Garnish

10 - Fresh chopped cilantro, optional

# How To Make It:

01 - In a large pot, heat olive oil over medium heat. Sauté the diced onion for 3 to 4 minutes until softened and translucent.
02 - Add the brown rice, vegetable broth, salsa, ground cumin, smoked paprika, and a pinch of salt. Stir to combine thoroughly.
03 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 40 minutes, or until the rice is tender and the liquid is absorbed.
04 - Once the rice is cooked, gently stir in the drained and rinsed beans. Taste and adjust salt as needed.
05 - Remove from heat and let the rice and beans sit, covered, for at least 10 minutes to allow flavors to meld.
06 - Fluff the rice with a fork, sprinkle with fresh chopped cilantro if desired, and serve warm.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners stop feeling like a production.
  • One pot means less cleanup, and honestly, that alone makes it a keeper.
  • The flavor is genuinely complex without requiring obscure ingredients or fussy techniques.
02 -
  • That 10-minute rest after cooking is non-negotiable—it lets the flavors actually sink in and the rice firms up properly.
  • If your rice seems dry before those 40 minutes are up, it means your lid isn't sealing well or your heat is too high, so adjust accordingly rather than adding more liquid mid-cook.
03 -
  • Always rinse canned beans thoroughly—it removes excess sodium and prevents the rice from tasting overly salty.
  • Don't be tempted to peek and stir constantly; that steam under the lid is doing important work, so let it work undisturbed.
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