Spanish Rice and Beans

4 Min Read

Spanish Rice and Beans is a dish made of brown rice, warm and rich spices, and kidney beans cooked to fluffy perfection. Have this dish as a complete meal or incredible side dish. Spanish Rice and Beans are easy to make and store well as leftovers!

This dish is a wonderful source of protein and starch that will fill you up and fuel your body. If you are looking for a new healthy go-to, this plant-based dish is a must-make!

I’m a big fan of rice, so I sometimes have some (vegan) rice pudding for dessert after eating this or other stir-fried rice dishes. And if you have leftovers, they’re easy to reinvent as tasty filling for burritos!

This Spanish Rice and Beans recipe is..

  • Naturally gluten-free
  • Plant-based
  • Vegetarian
  • Vegan
  • Great as a side dish or a main

How to Make Spanish Rice and Beans 

how to make Spanish Rice and beans collage
  • In a pot, combine diced onions and spices. Cook until onions are soft and translucent.
  • Toss in rice, and cook 2–4 minutes, stirring occasionally.
  • Add the other ingredients and bring mixture to a boil. Simmer as directed.
  • Once the rice is cooked, remove from stove and let cool for 5 minutes.
  • Serve and enjoy.

Tips & Tricks for Spanish Rice and Beans 

pot of Spanish Rice and beans

Let Onions Sweat 

Make sure to allow time for the onions to sweat on the stove and blend with the spices. Following this step will help to elevate the flavor of your rice. If you skip this step, you will find that your rice and beans lack a bit of flavor.

Toast the Rice

Toasting the rice will add even more flavor to this tasty dish. Toasting gives the rice a better texture—light and fluffy—and adds an element of flavor that makes this beans and rice recipe stand out from others!

Variations to Spanish Rice and Beans

pot and three bowls of Spanish Rice and beans



  • 2 tbsp olive oi
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 cups brown rice rinsed and drained
  • 1 can kidney beans rinsed and drained
  • 2 cups vegetable broth
  • 1 large can diced tomatoes 28 oz
  • salt and pepper to taste
  • fresh parsley optional


  • Heat oil in a large pot over medium heat, then add onion, garlic, chili powder, cumin, and oregano.
    red beans and rice
  • Then cook, stirring frequently, until onions starts to soften (about 3–4 minutes).
    red beans and rice
  • Add the rice to the pot and fry an additional 2–3 minutes.
    red beans and rice
  • Stir to make sure the rice is coated with the oil and seasonings.
    red beans and rice
  • Add the beans, broth, tomatoes, salt, and pepper. Stir to combine.
    red beans and rice
  • Bring rice mixture to a boil, then reduce heat to low and cover.
    red beans and rice
  • Allow rice to simmer for 30 minutes or until liquid is absorbed and rice is tender.
    red beans and rice
  • Remove rice pot from heat and allow to sit 5 minutes before uncovering, stirring, and serving.
    red beans and rice


Calories: 307kcalCarbohydrates: 56gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 369mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 1052IUVitamin C: 8mgCalcium: 69mgIron: 3mg
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