Name: Easy Spanish Rice and Beans (Mexican Rice)
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
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)

Easy Spanish Rice and Beans (Mexican Rice)

By Sarah Bond, BS Nutrition, MS Sensory Science, Updated Jul 30, 2024

4.49 from 149 ratings

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27 minutes

Serves 6 servings

76 Comments

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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!

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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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

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 your favorite canned salsa right into the pot.
Add Beans: Finish by stirring in a drained and rinsed can of beans.
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. — Stir in the salsa right before serving, once the rice has cooked fully!

Pairing Ideas

Walnut Taco Meat With Black Beans

45 minutes

Crispy Baked Avocado Tacos

30 minutes

Crispy Chickpea Fajitas With Veggies

30 minutes

Air Fryer Eggplant Tacos

55 minutes

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Easy Spanish Rice and Beans (Mexican Rice)

4.49 from 149 ratings

By: Sarah Bond

Prep: 5

Cook: 22

Total: 27

Servings: 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

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.
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.
Finish: Stir in salsa then beans and serve warm.

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.