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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.

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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4.49 from 149 votes (120 ratings without comment)

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76 Comments

  1. John Eckert says:

    Made this recipe for 179 nuns with Mahi Mahi top with mango salsa they enjoyed I was pleased Chef John

    Reply
    1. Sarah Bond says:

      I’m so happy to hear it, John! 😀

  2. Delores Chisholm says:

    5 stars
    I made this and it came out very good, I added an extra can of beans and extra salsa.

    Reply
  3. Nicole says:

    5 stars
    Toasting the rice changed my entire rice life ! Thank you so much

    Reply
    1. Sarah Bond says:

      Haha RIGHT?! Adds so much flavor!

  4. Michelle d says:

    5 stars
    This rice & beans is delicious! I added a little lemon juice and also some chopped up cilantro to it after it was cooked… just because I like cilantro. So good!! Thank you Sarah for sharing this recipe. God bless you.

    Reply
    1. Sarah Bond says:

      So happy you liked the recipe, Michelle! Sounds amazing with the cilantro! 😀

  5. Maxine Churchill says:

    We use Basmati rice in our home, will this be suitable for this recipe?

    Reply
    1. Sarah Bond says:

      Yes! You can use basmati rice for making spanish rice 🙂

  6. MARY says:

    5 stars
    This is a good recipe. I added 1 diced green pepper as I like the added flavor. My husband only buys mild salsa, so I also added some taco seasoning (chili powder also works) when adding the broth. The great thing about this recipe is it not only stands on its own, you can add spice, other veggies and/or different salsas to your own taste. Thank you for sharing.

    Reply
  7. Linda Graham says:

    Can you use minute rice?

    Reply
    1. Sarah Bond says:

      I haven’t tried that with this recipe so I can’t say for sure, but if you do I would use the times listed on the minute rice package instead of the times listed here! 🙂

  8. Glenda says:

    I tried this with the minute rice and it turned out great! Wow, flavor!
    I had to change the cooking order a bit because of the rice I used. I cooked the onion and garlic in the oil, added broth (instead of the box recipe of water), brought it to a boil, added the rice, covered it and took it off the burner. It doesn’t get the benefit of toasting the rice but it was still delicious. When the rice was done I added the salsa and beans. Amazing and super easy!!!

    Reply
  9. Aiden says:

    Hi Sarah,

    Recipe sounds great.

    I track my calories for health reasons and I’m wondering how many grams in 1 serving based on the macros you’ve supplied?

    Reply
    1. Sarah Bond says:

      Hi Aiden! I can’t say for sure, the serving sizes are just based on dividing the whole finished dish by 6.

  10. Howard says:

    5 stars
    This is very flavorful. A nice balance of spices. I made the whole recipe for just one and will have it all week.

    Reply