Spanish Rice and Beans

This Spanish rice and beans dish is a warm and filling option perfect for busy weeknights or whenever you want a tasty one-pot meal. It combines simple pantry staples with aromatic spices for a comforting plate that feels both familiar and exciting.

I often make this after a busy day when I want something hearty but not complicated. It has become a dependable favorite on my dinner rotation.

Ingredients

• Extra-virgin olive oil: for a rich, fruity base with good fat content. Use a fresh bottle for best flavor.
• Yellow onion: adds sweetness and depth. Look for firm, unblemished onions.
• Garlic cloves: bring essential savory notes. Fresh is best, minced finely for even cooking.
• Paprika: contributes a smoky layer. Smoked paprika works beautifully but use sweet paprika if preferred.
• Kosher salt: enhances all flavors and is easier to control than table salt.
• Chili powder: for gentle heat and complexity. Choose a good quality blend for the best taste.
• Dried oregano: adds an earthy herbal note that ties the dish together.
• Black pepper: freshly ground for vibrant pungency.
• Cayenne pepper: optional for added heat. Adjust to your spice preference.
• Long-grain white rice: is ideal for fluffy non-sticky grains. Rinse it well before cooking to remove excess starch.
• Fire-roasted diced tomatoes: give a smoky sweetness and texture. Select a high-quality brand or opt for fresh chopped tomatoes if you like.
• Canned kidney beans: provide protein and fiber. Rinse thoroughly to reduce sodium and improve flavor.
• Vegetable or chicken broth: enriches the dish. Homemade broth or low-sodium store-bought works best.
• Sliced green olives: bring a salty, briny contrast. Look for firm olives without additives.
• Fresh parsley leaves: add brightness and a pop of color. Choose vibrant, fresh herbs.
• Lemon zest and fresh lemon juice: brighten the finished dish, balancing the rich flavors.
• Extra-virgin olive oil: added at the end ties everything beautifully together.

Instructions

Build The Base:

Heat two tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook gently for five minutes until softened and translucent. This slow cooking draws out sweetness and starts layering flavor.

Add The Aromatics:

Stir in the minced garlic along with paprika, salt, chili powder, oregano, black pepper, and cayenne pepper if using. Cook for about two minutes, stirring often, until the aroma fills the kitchen. Toasting these spices unlocks depth but be careful not to burn the garlic.

Toast The Rice:

Add the washed long-grain rice to the skillet and stir for two minutes until the grains turn slightly translucent. This step coats the rice with oil and spices and prevents clumping later on.

Combine Tomatoes, Beans, And Broth:

Mix in the fire-roasted tomatoes, drained kidney beans, and broth. Bring the mixture to a boil, then lower the heat to medium-low, cover, and simmer for about 25 minutes until the liquid is absorbed and the rice is tender. Avoid lifting the lid frequently because the steam helps cook the rice evenly.

Prepare Parsley Oil:

While the rice cooks, whisk together chopped parsley, lemon zest, lemon juice, and three tablespoons of olive oil in a small bowl to make a bright finishing oil. This adds fresh vibrancy and a hint of acidity to balance the heartiness.

Finish And Serve:

When the rice is fully cooked, scatter the sliced green olives on top and drizzle with the parsley oil. Give everything a gentle stir to distribute the flavors without breaking up the rice too much.

I love how the parsley oil brings the whole dish alive with brightness. It reminds me of potlucks where this was a crowd favorite, usually disappearing first because of that fresh lemony finish.

Storage tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stovetop or microwave with a splash of broth to keep the rice moist. For longer storage, this dish freezes well for up to three months. Thaw overnight in the fridge and warm through before serving.

Ingredient swaps

Brown rice can replace white long-grain rice but will require longer cooking and more liquid. Adjust broth quantities and cook time if using brown rice. Black beans or pinto beans can be used instead of kidney beans for a different texture and flavor. Canned diced tomatoes can be swapped with fresh tomatoes in season, chopped and lightly cooked before adding.

Serving ideas

Serve this as a main course with a side of sautéed greens or a crisp salad for a balanced meal. Add a dollop of plain yogurt or sour cream for a creamy contrast if dairy is not an issue. It works well as a filling for burritos or stuffed peppers for a creative twist on leftovers.

This dish brings comforting warmth with balanced flavor to your table every time.

Frequently Asked Recipe Questions

→ Can I use water instead of broth?

Yes, water can replace broth in this dish, though broth adds more depth and richness to the flavor.

→ How can I make it spicier?

Increase the amount of cayenne pepper to add more heat without altering the core flavors.

→ What olives work best in this dish?

Sliced green olives provide a nice tangy contrast, but black olives can also work depending on your taste preference.

→ Can I substitute the fire-roasted tomatoes?

Jarred salsa is a viable substitute and offers a different but complementary flavor profile.

→ Is it necessary to prepare parsley oil?

Parsley oil enhances freshness and adds a citrusy brightness from lemon zest and juice, but the dish is still flavorful without it.

→ How do I prevent the rice from sticking?

Stirring the rice gently during the initial cooking stages and using a skillet with a fitted lid helps avoid sticking and ensures even cooking.