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About This Recipe
This Rice and Beans recipe is a staple dish that’s not only delicious but also incredibly satisfying and budget-friendly! It’s packed with bold spices, tender beans, and fluffy, flavorful rice. You can serve this recipe as a hearty side for my chicken enchiladas or chicken quesadilla. Or, add your favorite protein like shredded chicken and enjoy as a main meal.
This recipe is easy to make with staple pantry ingredients and only requires one pot so clean up is super easy! Enjoy this rice and beans for weeknight dinners, meal prepping, or feeding a crowd. Oh, and the leftovers reheat like a dream the next day!! Definitely a go-to dish that the whole family is guaranteed to love!
Why You’ll Love These Rice and Beans
- Packed with flavor: This dish is packed with spice, textures and delicious Spanish flavor!
- High protein & fiber: The perfect balance of protein-rich beans and fluffy, seasoned rice keeps you full and energized.
- Budget friendly: Made with both rice and canned beans, this dish is an easy, affordable pantry staples meal that makes enough for all week.
- Easy cleanup: Prepare this easy recipe using just one large pot so clean up is a breeze.
- Great for meal prep: This dish reheats great so it’s perfect for leftovers or meal prep throughout the week.
- Olive oil: Or use your favorite cooking oil!
- Onion & bell pepper: I used a yellow onion and red bell pepper chopped small. For the pepper, I prefer using sweet peppers like red, orange or yellow but a green bell pepper would also work.
- Garlic: Fresh minced or frozen cubes both work great for this recipe!
- Paprika and cumin: Throw in some paprika (sweet or smoky both work) and cumin the give amazing flavor to this dish. If you like a bit of spice, consider adding some chili powder or a dash of cayenne pepper.
- Rice: For this recipe I used long grain white rice, like basmati or jasmine rice. I love the tender, fluffy texture of the white long-grain rice and like how it’s more neutral to soak up all the tomato flavor. You can use brown rice but just note that it will be a longer cook time.
- Beans: Really use any kind of bean you like! I prefer red kidney beans or black beans but pinto beans would also work. You can also do a mix!
- Broth: Vegetable broth or chicken broth both work. You can use bone broth for additional protein.
- Salsa: I recommend using a chunky salsa here! A thinner salsa or picante salsa make this dish too water and I love the chunk of onion and tomatoes added from the chunky salsa. You can use mild, medium or hot depending on your spice preference.
- Tomato paste: The tomato paste in the tube works great for this since you just need a little amount.
- Optional toppings: Top with fresh chopped cilantro, sour cream, hot sauce, etc. for extra flavor!
- Green olives: Many traditional spanish rice and bean recipes include green olives. I don’t personally love green olives so I chose to leave them out but feel free to add them in if you like them.
- Protein: This dish is great served as a vegetarian side dish but can also be served as a main dish with added protein. Throw in some shredded chicken or leftover rotisserie chicken to make this a complete meal.
- Cheese: If you like things cheesy, sprinkle some Mexican or cheddar cheese on top!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Heat olive oil in a dutch oven or deep pan over medium heat. Add the onion and bell pepper. Season with a little salt and pepper to taste.
2. Cook, stirring occasionally until tender.
3. Stir in the garlic, paprika and cumin.
4. Then add the rice, beans, vegetable broth, salsa and tomato paste. Stir to combine.
5. Bring to a boil, then reduce heat to low, and bring to a gentle simmer.
6. Cover and cook until rice is tender and the liquid is absorbed, about 20 minutes. Stir occasionally. Reduce heat if rice is sticking to the bottom.
Store leftover rice and beans in an airtight container in the fridge for 3-4 days. Reheat in the microwave or stovetop. I do like to sprinkle just a few drops of water on my rice and beans when heating to make sure they don’t dry out in the microwave.
To freeze: let rice and beans cool completely then place into a ziplock freezer bag and press out all excess air. Freezer for up to 3 months. To reheat, add in a couple of tablespoons of water to the bag, and place in the microwave (with the bag open) for about 3-5 minutes.
Can I use pre-cooked rice for this recipe?
I recommend using uncooked rice for this recipe so it really soaks up that flavors when cooked with the salsa, tomato paste and broth. However, if you’re short on time you can use pre-cooked rice. Just heat rice as instructed then add to dish and stir together.
What type of rice is best for use for this beans and rice recipe?
My favorite rice to use for this recipe is a white, long grain rice like jasmine or basmati rice. I like the tender, fluffy texture of the white rice and how it soaks up all the flavors. You can use brown rice for this recipe but just note that the cook time will be longer.
What type of beans do I use for this recipe?
This recipe is super versatile and you can use any type of canned beans you like for this recipe. I do recommend using canned beans to keep this recipe quick and easy. Try black beans, pinto beans, red beans, etc. I love using canned beans because they’re cheap, high fiber and packed with protein. You can even use a bean mixture if you have several half-empty cans you need to use up.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Rice & Beans
Ingredients
- 1 Tbsp olive oil (15g)
- 1 small yellow onion (120g) chopped small
- 1 red bell pepper (150g) chopped small
- 1 garlic clove minced
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 cup long grain white rice (180g)
- 15- oz. can kidney beans or black beans drained & rinsed
- 1 cup vegetable broth (240g)
- 1 cup chunky salsa (240g)
- 1 Tbsp tomato paste the tomato paste in the tube works great for this
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Instructions
- Heat olive oil in a dutch oven or deep pan over medium heat. Add the onion and bell pepper. Season with a little salt and pepper to taste. Cook, stirring occasionally until tender.
- Stir in the garlic, paprika and cumin. Then add the rice, beans, vegetable broth, salsa and tomato paste. Stir to combine.
- Bring to a boil, then reduce heat to low, and bring to a gentle simmer. Cover and cook until rice is tender and the liquid is absorbed, about 20 minutes. Stir occasionally. Reduce heat if rice is sticking to the bottom.
- Transfer to a serving bowl and garnish with cilantro. Serve with a dollop of sour cream and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
