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Spanish Rice and Beans

Spanish Rice and Beans
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Spanish Rice and Beans is a comforting, hearty dish that combines tender long-grain rice with black or pinto beans, seasoned with smoky paprika, cumin, and fresh aromatics. It’s quick to prepare, budget-friendly, nutritious, and delivers authentic Spanish flavors perfect for a wholesome meal or side dish.

Ingredients

Scale

Main Ingredients

  • 1 cup long-grain rice
  • 1 can (15 oz) black beans or pinto beans, rinsed and drained
  • 1 cup tomato sauce or 1 can (14.5 oz) diced tomatoes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth or vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • Salt, to taste

Optional Garnishes and Additions

  • Fresh cilantro or parsley, chopped
  • Chopped jalapeños or pinch of cayenne pepper (for spicy kick)
  • Diced bell peppers, corn, or zucchini (vegetable boost)
  • Cooked chorizo, ground beef, or shredded chicken (meaty addition)
  • Crumbled queso fresco or shredded cheddar cheese (cheesy finish)
  • Lime wedges (for serving)

Instructions

  1. Sauté the Aromatics: Heat olive oil in a large skillet over medium heat, then add the finely chopped onions and minced garlic. Cook until softened and fragrant, about 3-4 minutes, to build the savory base flavors.
  2. Toast the Rice: Add the long-grain rice to the skillet and stir frequently for 2-3 minutes until the grains turn slightly golden and fragrant. Toasting the rice develops nuttier flavor and prevents clumping.
  3. Add Spices and Tomato: Mix in smoked paprika, cumin, and a pinch of salt, stirring to coat the rice evenly. Pour in the tomato sauce or diced tomatoes and let it combine and simmer with the rice for a couple of minutes to infuse color and flavor.
  4. Pour in Broth and Simmer: Carefully add the chicken or vegetable broth, stir once, and bring the mixture to a gentle boil. Reduce heat to low, cover, and let simmer until the rice is tender and the liquid is absorbed, about 15-20 minutes.
  5. Stir in Beans: Gently fold in the rinsed and drained beans, cover again, and allow them to warm through for about 5 minutes without breaking them apart.
  6. Finish with Fresh Herbs: Remove the skillet from heat and sprinkle chopped cilantro or parsley on top. Fluff the rice gently with a fork before serving to distribute herbs and enhance freshness.

Notes

  • Use long-grain rice to ensure fluffy, separate grains that won’t stick together.
  • Toasting the rice adds depth of flavor and improves texture.
  • Opt for well-seasoned broth instead of water to boost the overall taste.
  • Let the dish rest covered off the heat for 5 minutes after cooking to allow even steaming.
  • If the rice dries out too quickly, add a little more broth in small increments as needed.
  • Use canned beans for convenience but rinse well to reduce sodium and prevent sogginess.
  • For a vegan version, use vegetable broth and omit any cheese or meat additions.
  • Customize with optional additions like jalapeños for heat or vegetables for extra nutrition.

Nutrition

Keywords: Spanish rice, rice and beans, easy rice recipe, one pot meal, Spanish cuisine, gluten free rice and beans, quick dinner, vegetarian rice

Find it online: https://gourmetglazing.com/spanish-rice-and-beans/