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Spanish Rice And Beans

Delicious Spanish Rice and Beans: One-Pot Vegan Comfort Food

Enjoy a hearty bowl of Spanish Rice and Beans, a perfect vegan comfort food rich in flavors and nutrients.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Oil Substitute with vegetable broth for oil-free cooking.
  • 1 medium Onion, diced Provides sweetness and depth of flavor.
  • 1 medium Red Bell Pepper, chopped Can substitute with any bell pepper or jalapeño for spice.
  • 3-4 cloves Garlic, minced Enhances the dish’s savoriness.
For the Seasoning
  • 1 teaspoon Ground Cumin Offers warm, earthy notes typical in Spanish cuisine.
  • 1 teaspoon Sweet Paprika Adds sweetness and vibrant color.
  • 1 teaspoon Dried Oregano Provides an aromatic, herbaceous flavor.
  • ½ teaspoon Smoked Paprika Contributes a hint of smokiness.
  • Pinch Red Pepper Flakes For a bit of heat; adjust to preference.
  • Salt & Black Pepper To taste for seasoning.
For the Rice and Beans
  • 1 ½ cups White Rice, uncooked The main carb source that absorbs flavors.
  • 1 ¼ cups Vegetable Broth Adjust based on rice type.
  • 1 ¼ cups Salsa Choose based on desired spiciness.
  • 1 can Kidney Beans, drained and rinsed Provides protein and texture.
  • ½ cup Green Olives, halved Optional, adds briny flavor.
To Finish
  • Fresh Herbs Cilantro or parsley for garnish.

Equipment

  • Large Skillet or Pot

Method
 

How to Make Spanish Rice and Beans
  1. Start by soaking the uncooked rice in water for 10-30 minutes. Rinse and set aside.
  2. In a large skillet or pot, heat oil (or broth for an oil-free option) over medium heat. Add the diced onion and chopped red bell pepper, sautéing for about 3 minutes until tender and fragrant.
  3. Toss in the minced garlic, ground cumin, sweet and smoked paprika, dried oregano, and a pinch of red pepper flakes. Sauté for an additional minute.
  4. Stir in the soaked rice, salsa, and vegetable broth. Bring to a boil.
  5. Cover the pot and reduce the heat to low, letting it simmer for 15-20 minutes.
  6. Once the rice is tender, taste and adjust seasoning. Stir in the drained kidney beans and halved green olives if using. Garnish with fresh herbs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 500mgFiber: 12gSugar: 3gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 15mg

Notes

Serve with a sprinkle of lime juice for an extra flavor boost.

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