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With over 100 five-star reviews, this Spanish rice and beans recipe is a foolproof winner. We use a simple trick that keeps the ingredients list short, saves time, and packs in flavor. The secret? A can of salsa!

Pair this with Chickpea Tortilla Soup or Buffalo White Bean Tacos for a quick meal, or use it in these Vegan Burrito Bowls!

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!
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If you’re on the hunt for a rice dish that:

  • is easy to make
  • is actually flavorful
  • can be served in many different ways

…then ooooh folks do I have a recipe for you. This Mexican rice and beans whips up quickly (and tastes like it’s straight from your favorite Mexican restaurant)!

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 💪🏽

Reader rating

★★★★★

“I had sworn off trying to make homemade spanish/mexican rice….but I tried one more time with this recipe. LOVE LOVE LOVE.” —Anita

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Spanish rice and beans close up.

The main players

  • Rice: A long-grain white rice, like basmati rice, is best here.
  • Onions, Garlic, Broth: We’ll cook the rice in these flavor makers for maximum tastiness.
  • Salsa: Jarred salsa will reduce the time and ingredients needed. Use your favorite brand!
  • Beans: We used kidney beans, but you can substitute any red or black beans for this recipe, like pinto beans.

What About Brown Rice?

This recipe was developed and tested with basmati rice. Brown rice takes longer to cook and will likely need more broth (or water) to cook fully. The texture will be a little less fluffy, but you’ll pack in more fiber and vitamins using brown rice.

Ingredients to make Spanish rice and beans.

Everything takes place in one pot

  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 your favorite canned salsa right into the pot.
  4. Add Beans: Finish by stirring in a drained and rinsed can of beans.
  5. Enjoy: Serve warm with your favorite Spanish-inspired dishes!
Pouring salsa into rice.
Stir in the salsa right before serving, once the rice has cooked fully!
Spanish rice with a wooden spoon.
The salsa adds tons of flavor and the perfect color.

Pairing Ideas

Spanish rice and beans close up.
Spanish rice and beans close up.
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Easy Spanish Rice and Beans (Mexican Rice)

4.49 from 149 ratings
By: Sarah Bond
Prep: 5 minutes
Cook: 22 minutes
Total: 27 minutes
Servings: 6 servings
With over 100 five-star reviews, this Spanish rice and beans recipe is a foolproof winner. We use a simple trick that keeps the ingredients list short, saves time, and packs in flavor. The secret? A can of salsa!

Ingredients 

  • 2 Tbsp oil, 30 mL
  • 2 cups uncooked long-grain white rice, like basmati, 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
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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.
    Toasting rice in a pan.
  • Cook Until Tender: Reduce heat to medium and add onion and garlic, continuing to cook until onion is soft. Add broth, cover, and cook until rice is tender and broth is absorbed. About 15 minutes.
    Rice in a pan.
  • Finish: Stir in salsa then beans and serve warm.
    Spanish rice and beans in a pan.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days.
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.
How much rice should I make per person? You’ll want to cook roughly 1/3 cup uncooked rice per person.

Nutrition

Serving: 1serving | Calories: 359kcal | Carbohydrates: 62.6g | Protein: 11.4g | Fat: 7.2g | Saturated Fat: 1.2g | Cholesterol: 0mg | Sodium: 810mg | Potassium: 583mg | Fiber: 6.5g | Sugar: 3.3g | Calcium: 40mg | Iron: 2.5mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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4.49 from 149 votes (120 ratings without comment)

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76 Comments

  1. Walter says:

    5 stars
    Mildly spicy and flavorful. The recipe makes a large batch that can serve four with plenty leftover. This is a great side

    Reply
  2. Lolly says:

    5 stars
    This is so easy to make and it tastes great! I can say I was a little leery about toasting the rice (and not burning it) but it was simple and added a nice flavor. Definitely on the “quick to make for supper” list.

    Reply
  3. Joe says:

    Can this be made in an InstantPot?

    Reply
    1. Sarah Bond says:

      I haven’t tested this recipe in the InstantPot. Sorry about that!

  4. Carson says:

    4 stars
    I loved doing this recipe in the instant pot, but when doing it as written the rice (jasmine) burns every single time no matter how low the heat is or how frequently I stir. At this point I think I have to wait to add rice until the broth step.

    Reply
    1. Sarah Bond says:

      Hi Carson! I haven’t tested this recipe in the InstantPot. Sorry about that!

  5. Ev Inaba says:

    5 stars
    Recently learned I am pre-diabetic – so in the process of switching to a plant-based diet. Found this recipe online and was intrigued with how simple and very ingredients are required. Came out great. Added more garlic and used the entire salsa container (14 oz). Ate with a slice of Chao plant-based cheese. Will try freezing a couple of small batches to see how it comes out. This recipe will be on regular rotation.

    Reply
    1. The Live Eat Learn Team says:

      Thanks for cooking with me and glad you enjoyed the recipe, can’t wait for you to try more!

  6. Jessica Baker says:

    This sounds delicious! Do you suppose I could make this in a rice cooker?

    Reply
    1. Sarah Bond says:

      I haven’t tested this one on a rice cooker, so I really can’t say for sure, but I would love to hear how it goes if you try it out!