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Home Eat Dinners Quick Dinners

Spanish Rice and Beans

4.24 from 97 votes
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By: Sarah BondUpdated: Oct 16, 2022 46 Comments

This post contains affiliate links.

Spanish rice and red beans on a plate with a blue background - This easy vegan Spanish Rice and Beans recipe is quick to whip up and is a great source of complete proteins!

This easy Spanish Rice and Beans recipe is quick to whip up and is a great source of complete proteins!

Spanish rice and red beans on a plate with a blue background - This easy vegan Spanish Rice and Beans recipe is quick to whip up and is a great source of complete proteins!

I’ve been on the hunt recently for some really easy side dishes. Because although I’m literally cooking all day long as a food blogger, dinner tends to become an afterthought. Let alone a complete dinner with, you know, side dishes.

And since you can’t go wrong with rice, today we’re making an easy Spanish Rice and Beans recipe that whips up quickly (but tastes like it’s straight from your favorite Mexican restaurant!)

How to Make Spanish Rice and Beans Video

And the best part about beans and rice? When you put them together they become a complete protein, meaning together they contain all the essential amino acids you need! Step aside, steak, there’s a new protein powerhouse in town 💪🏽

Adidng salsa to rice for Mexican Rice and Beans

Spanish Rice and Beans Ingredients

  • Rice: White is best in this recipe!
  • Onions, garlic, broth: We’ll cook the rice in these flavor makers for maximum tastiness.
  • Salsa: Jarred salsa is going to cut down on time and ingredients needed. Use your favorite brand! (Or make your own blender salsa!)
  • Beans: We used kidney beans, but feel free to substitute any red or black bean for this recipe.
Spanish rice and red beans in a pan with a blue background - This easy vegan Spanish Rice and Beans recipe is quick to whip up and is a great source of complete proteins!

How to Make Spanish Rice and Beans

  1. Toast Rice: Toasting the rice before simmering will give it a nuttier flavor while preventing it from becoming mushy.
  2. Cook Rice: Saute your onion and garlic with the rice, then add in veggie broth and cook until the rice is fluffy and tender.
  3. Add Salsa: Stir in your favorite canned salsa.
  4. Add Beans: Finish by stirring in a drained and rinsed can of beans.
  5. Enjoy: Serve warm with your favorite Spanish-inspired dishes!
Adding beans to Spanish Rice in a pan

Spanish Rice FAQ

How do you fix mushy Spanish Rice? If your rice is too mushy, it has too much water in it. Uncover the pan and cook on low to evaporate the water.

Can you make Spanish Rice with brown rice? Yes! The texture will be a little less fluffy, but you’ll pack in more fiber and vitamins using brown rice. Be sure to adjust both time and broth amounts if using brown rice (more of each!)

How much rice should I make per person? You’ll want to cook roughly 1/3 cup dry rice per person.

Is Spanish Rice healthy? This method for cooking rice is not only low in fat, but by combining the rice and beans you get all the essential amino acids your body needs!

Spanish rice and red beans on a plate with a blue background - This easy vegan Spanish Rice and Beans recipe is quick to whip up and is a great source of complete proteins!

Serve this beans and rice with:

  • Burrito Bowls
  • Mexican Sheet Pan Supper
  • Southwest Spring Rolls
  • Roasted Beet and Chickpea Tacos
  • Huevos Rancheros
Spanish rice and red beans on a plate with a blue background - This easy vegan Spanish Rice and Beans recipe is quick to whip up and is a great source of complete proteins!

Spanish Rice and Beans

4.24 from 97 votes
Prep: 5 minutes
Cook: 22 minutes
Total: 27 minutes
Author: Sarah Bond
Calories: 359kcal
Servings: 6 servings
Print Rate
This easy vegan Spanish Rice and Beans recipe is quick to whip up and is a great source of complete proteins!

Ingredients

  • 2 Tbsp oil 30 mL
  • 2 cups dry white rice 350 g
  • 1/2 cup white onion chopped
  • 2 cloves garlic minced
  • 3 cups vegetable broth 720 mL
  • 1 cup salsa 240 g
  • 1 15-oz can kidney beans drained and rinsed, 425 g

Instructions 

  • Toast Rice: Heat oil in a large saute pan over medium/high. Add rice and toast until the grains begin to turn golden brown, stirring often, about 7 minutes.
  • Add Flavor Makers: Reduce heat to medium and add onion and garlic, continuing to cook until onion is soft.
  • Cook Til Tender: Add broth, cover, and cook until rice is tender and broth is absorbed. About 15 minutes.
  • Finish: Stir in salsa then beans and serve warm.

Nutrition Information

Serving: 1serving Calories: 359kcal (18%) Carbohydrates: 62.6g (21%) Protein: 11.4g (23%) Fat: 7.2g (11%) Saturated Fat: 1.2g (8%) Cholesterol: 0mg Sodium: 810mg (35%) Potassium: 583mg (17%) Fiber: 6.5g (27%) Sugar: 3.3g (4%) Calcium: 40mg (4%) Iron: 2.5mg (14%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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I first published a this recipe on Amanda’s Cookin’, where I’m a contributor.

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  1. Libby says

    Posted on 1/9 at 7:11 am

    I made this tonight for the first time, delicious!! It will be a regular in my rotation!!5 stars

    Reply
    • Sarah says

      Posted on 1/9 at 2:04 pm

      So happy to hear it, Libby! 😀

  2. Michelle says

    Posted on 3/9 at 3:02 pm

    Do I need to boil the rice first or follow these directions with uncooked rice?

    Reply
    • Sarah says

      Posted on 3/9 at 3:22 pm

      Follow these directions with uncooked rice 😀

  3. Natasha says

    Posted on 3/18 at 8:50 pm

    I followed the recipe and it came out so dry.1 star

    Reply
    • Sarah says

      Posted on 3/18 at 11:06 pm

      Sorry to hear it, Natasha! Next time you can try adding more broth when cooking the rice (if the rice seemed undercooked), or more salsa at the end.

  4. Lynnette says

    Posted on 3/25 at 5:03 pm

    I’ve tried many, many Spanish rice recipes. This is THE BEST. I used SUPER chunky salsa and it was delicious. I use mild salsa, but if you want a kick use hot salsa. My family loved it! It’s a keeper!5 stars

    Reply
    • Sarah says

      Posted on 3/26 at 9:20 am

      Ah so happy to hear it, Lynnette! 😀

  5. Jenna Koyukuk says

    Posted on 4/21 at 12:58 am

    Can I substitute veg broth with chicken broth?

    Reply
    • Sarah says

      Posted on 4/21 at 8:58 am

      Yep, that’d be fine! 😀

  6. Louis says

    Posted on 4/28 at 3:37 am

    I scrolled down…and scrolled down…and scrolled down..and scrolled down… and scrolled down…and scrolled down..and scrolled down… and scrolled down…and scrolled down..and scrolled down…and gave up! Just give me the goddam recipe!

    Reply
    • Sarah says

      Posted on 4/28 at 9:06 am

      We think it’s important to include useful information in the article (like why we use certain ingredients, possible substitutions, serving recommendations etc). With that said, you had to have scrolled right on past the recipe to leave this thoughtful comment 😀

  7. Aseil Al-Qattan says

    Posted on 5/5 at 6:26 pm

    I guess it was a nice recipe but it needs more flavours, the only flavour was a really strong tomatoe flavour. I don’t think i would try this recipe again. 🙁3 stars

    Reply
    • Sarah says

      Posted on 5/6 at 5:21 pm

      Thanks for letting us know how it went, and sorry it wasn’t what you were hoping for!

  8. Buhle says

    Posted on 6/16 at 6:55 pm

    It was Devine, l just added a bit of chilli to the recipe. Surely l will make it again and again5 stars

    Reply
    • Sarah says

      Posted on 6/17 at 11:06 am

      So happy to hear it! Enjoy! 😀

  9. Tamara Dawes says

    Posted on 6/21 at 2:48 am

    Delicious. Added a touch of coriander and cumin.5 stars

    Reply
    • Sarah says

      Posted on 6/22 at 12:47 pm

      Yum, sounds delicious with those! 😀

  10. Deb says

    Posted on 11/1 at 5:16 am

    do you rinse the rice?

    Reply
    • Sarah says

      Posted on 11/2 at 8:27 am

      I do not, but you could!

  11. J daily says

    Posted on 12/30 at 4:34 pm

    We eat this regularly. The only thing we change is that we use black beans & only because we prefer them.5 stars

    Reply
  12. Elena says

    Posted on 2/4 at 10:25 am

    this turned out pretty burnt and gross, I recommend stopping toasting the rice early.

    Reply
  13. deborah says

    Posted on 2/16 at 12:30 pm

    my rice was dry1 star

    Reply
    • david jarmula says

      Posted on 4/20 at 8:13 pm

      I messed up a little and got a similar result first try. I “peeked” during the “cook rice under a lid for 15 minutes” this is a no no, that steam that escapes was destined to be with the rice. I’m learning as I go to be better at rice. Soon..

  14. Kim says

    Posted on 3/2 at 10:22 am

    My whole family loved this. I attempted to make it again only to realize that I had forgotten to bookmark this page. I tried another recipe and no one would eat it, lol. This recipe freezes really well too!5 stars

    Reply
  15. Kalina davis says

    Posted on 3/29 at 11:47 pm

    We tried this recipe but no one really liked it. We all had to “doctor “ it up with lots of cheese and hot sauce. Not a keeper😔2 stars

    Reply
    • Sarah says

      Posted on 3/30 at 9:31 am

      Thanks for letting us know, Kalina!

  16. david jarmula says

    Posted on 4/20 at 8:11 pm

    Super good building block blue print, good and easily upgraded with diff styles salsa, hot sauce, or literally any fringe flavor addon combination of all. It’s a tasty utility recipe too! Burrito fill, side and base for next stage entrée. Thank you!

    Reply
  17. Elisabeth Leacox says

    Posted on 4/22 at 2:19 pm

    Really good recipe, and so quick and easy – thank you!! I added a bit of paprika and lemon at the end as well.5 stars

    Reply
  18. Evoyne says

    Posted on 6/27 at 6:42 pm

    This recipe was a lifesaver! My family loved it and it was a great compliment to our fajitas. I did add cumin and Adobo seasoning. Thank you so much for posting this. This will definitely be my go-to for rice and beans.5 stars

    Reply
  19. Michele says

    Posted on 10/9 at 12:44 pm

    I am trying this recipe tonight for many many years my neighbors have always cooked rice for me because I could never get it right. Unfortunately she has passed on due to COVId so here goes nothing! Thanks for all the great tips!

    Reply
  20. Dangus says

    Posted on 12/14 at 2:18 pm

    Rice and beans do make a complete protein but can never replace the vitamins and minerals you get from steak. Cool recipe, but not a true “powerhouse”. Unless you add some steak!

    Reply
    • Sarah Bond says

      Posted on 12/16 at 2:07 pm

      We beg to differ! 😀

  21. Jojo b says

    Posted on 1/28 at 10:20 pm

    I could live on this. Thanks for such an easy awesome recipe.5 stars

    Reply
  22. shirley brown says

    Posted on 2/17 at 2:34 pm

    can you scend me the recipe how to make spanish dried rice in my email5 stars

    Reply
    • Sarah Bond says

      Posted on 2/17 at 3:52 pm

      Please check your email 😀

  23. Susan Redmond says

    Posted on 6/20 at 7:15 pm

    Quick and easy, tasty and delicious. New family go to favorite.5 stars

    Reply
  24. Eleni :) says

    Posted on 7/27 at 8:11 pm

    Really really tasty, and very budget friendly! This broke medical student thanks you!
    Only comment is that it’s a bit mushy for my taste, I prefer drier. Therefore, next time I will try with a bit less broth!4 stars

    Reply
  25. Anita says

    Posted on 9/4 at 10:28 am

    I had sworn off trying to make homemade spanish/mexican rice….but I tried one more time with this recipe. LOVE LOVE LOVE.5 stars

    Reply
    • Sarah Bond says

      Posted on 9/6 at 12:41 pm

      So happy to hear it, Anita!! Enjoy! 😀

  26. Mz says

    Posted on 10/15 at 3:47 pm

    After over an hour and continuously adding broth to get the rice to actually cook it still didn’t cook all the way through. The long grain brown rice is not what you should use for this recipe.

    Reply
    • Sarah Bond says

      Posted on 10/16 at 2:02 pm

      Hi there! This recipe calls for white rice – it has not been tested with brown rice, but we suspect it would need much more time and broth with a long grain brown.

  27. Ma Thelma says

    Posted on 1/14 at 1:31 pm

    Love to cook spanish rice

    Reply
  28. Adam Jones says

    Posted on 1/22 at 11:33 am

    It was tasty. I added some extra seasoning and used sesame oil.5 stars

    Reply
  29. Vincent says

    Posted on 2/17 at 12:52 pm

    I have a lot of uncooked beans and rice never done this before what do I need to do for the beans? The rice do I brown it first or follow the instructions you laid out. Thank you Vince.

    Reply
    • Sarah Bond says

      Posted on 2/17 at 4:33 pm

      Hi Vincent! Follow the instructions here. I used a can of beans which are already cooked, and I would recommend the same 🙂

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