This easy 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 💪🏽
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.
How to Make Spanish Rice and Beans
- Toast Rice: Toasting the rice before simmering will give it a nuttier flavor while preventing it from becoming mushy.
- Cook Rice: Saute your onion and garlic with the rice, then add in veggie broth and cook until the rice is fluffy and tender.
- Add Salsa: Stir in your favorite canned salsa.
- Add Beans: Finish by stirring in a drained and rinsed can of beans.
- Enjoy: Serve warm with your favorite Spanish-inspired dishes!
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!
Serve this beans and rice with:
- Burrito Bowls
- Mexican Sheet Pan Supper
- Southwest Spring Rolls
- Roasted Beet and Chickpea Tacos
- Huevos Rancheros
Ingredients
- 2 Tbsp oil 30 mL
- 2 cups dry white rice 350 g
- ½ 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 Until 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
I first published a this recipe on Amanda’s Cookin’, where I’m a contributor.
Libby says
I made this tonight for the first time, delicious!! It will be a regular in my rotation!!
Sarah says
So happy to hear it, Libby! 😀
Michelle says
Do I need to boil the rice first or follow these directions with uncooked rice?
Sarah says
Follow these directions with uncooked rice 😀
Natasha says
I followed the recipe and it came out so dry.
Sarah says
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.
Lynnette says
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!
Sarah says
Ah so happy to hear it, Lynnette! 😀
Jenna Koyukuk says
Can I substitute veg broth with chicken broth?
Sarah says
Yep, that’d be fine! 😀
Louis says
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!
Sarah says
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 😀
Danielle McDonald says
Did you not notice the button at the top that says “go to recipe”? Cause you don’t have to scroll, and then leave a rude comment after you went past the recipe. It’s optional to read the information
ARIELL says
Wow how rude. Have you never used an online recipe? They’re all like that. Just click the “recipe” button at the top of the page and it takes you directly to it.
Peter Graves says
Simmer down. There’s a button on the top that takes you directly to the recipe.
Aseil Al-Qattan says
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. 🙁
Sarah says
Thanks for letting us know how it went, and sorry it wasn’t what you were hoping for!
Buhle says
It was Devine, l just added a bit of chilli to the recipe. Surely l will make it again and again
Sarah says
So happy to hear it! Enjoy! 😀
Tamara Dawes says
Delicious. Added a touch of coriander and cumin.
Sarah says
Yum, sounds delicious with those! 😀
Deb says
do you rinse the rice?
Sarah says
I do not, but you could!
J daily says
We eat this regularly. The only thing we change is that we use black beans & only because we prefer them.
Elena says
this turned out pretty burnt and gross, I recommend stopping toasting the rice early.
deborah says
my rice was dry
david jarmula says
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..
Kim says
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!
Kalina davis says
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😔
Sarah says
Thanks for letting us know, Kalina!
david jarmula says
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!
Elisabeth Leacox says
Really good recipe, and so quick and easy – thank you!! I added a bit of paprika and lemon at the end as well.
Evoyne says
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.
Michele says
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!
Dangus says
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!
Sarah Bond says
We beg to differ! 😀
Jojo b says
I could live on this. Thanks for such an easy awesome recipe.
shirley brown says
can you scend me the recipe how to make spanish dried rice in my email
Sarah Bond says
Please check your email 😀
Susan Redmond says
Quick and easy, tasty and delicious. New family go to favorite.
Eleni :) says
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!
Anita says
I had sworn off trying to make homemade spanish/mexican rice….but I tried one more time with this recipe. LOVE LOVE LOVE.
Sarah Bond says
So happy to hear it, Anita!! Enjoy! 😀
Mz says
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.
Sarah Bond says
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.
Ma Thelma says
Love to cook spanish rice
Adam Jones says
It was tasty. I added some extra seasoning and used sesame oil.
Vincent says
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.
Sarah Bond says
Hi Vincent! Follow the instructions here. I used a can of beans which are already cooked, and I would recommend the same 🙂
Valerie says
I made this today! I used sofrito instead of salsa. Delish!
John Eckert says
Made this recipe for 179 nuns with Mahi Mahi top with mango salsa they enjoyed I was pleased Chef John
Sarah Bond says
I’m so happy to hear it, John! 😀
Delores Chisholm says
I made this and it came out very good, I added an extra can of beans and extra salsa.
Nicole says
Toasting the rice changed my entire rice life ! Thank you so much
Sarah Bond says
Haha RIGHT?! Adds so much flavor!