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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!
save this recipe!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
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.
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!
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
Easy Spanish Rice and Beans (Mexican Rice)
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
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
We eat this regularly. The only thing we change is that we use black beans & only because we prefer them.
this turned out pretty burnt and gross, I recommend stopping toasting the rice early.
my rice was dry
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..
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!
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😔
Thanks for letting us know, Kalina!
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!
Really good recipe, and so quick and easy – thank you!! I added a bit of paprika and lemon at the end as well.
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.
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!
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!
We beg to differ! 😀