Spanish rice and beans (Printable Version)

Hearty brown rice and beans simmered with spices and fresh herbs for a satisfying meal.

# What You Need:

→ Base

01 - 1-2 tablespoons olive oil
02 - 1/2 medium white or yellow onion, finely diced

→ Rice & Broth

03 - 2 cups long grain brown rice
04 - 3 cups vegetable broth

→ Flavoring

05 - 1 1/2 cups tomato-based salsa
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - Salt to taste

→ Beans

09 - 1 (15 ounce) can black beans or kidney beans, drained and rinsed

→ Garnish

10 - Fresh chopped cilantro (optional)

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent.
02 - Add brown rice, vegetable broth, salsa, ground cumin, smoked paprika, and a pinch of salt to the pot. Stir well to combine all ingredients.
03 - Bring the mixture to a boil, then reduce heat to low. Cover with a lid and simmer for approximately 40 minutes until rice is tender and liquid is completely absorbed.
04 - Gently stir in the drained and rinsed beans. Taste and adjust salt seasoning as needed.
05 - Remove from heat and allow the rice and beans to rest, covered, for at least 10 minutes to permit flavors to fully develop and meld together.
06 - Fluff rice gently with a fork. Sprinkle with fresh chopped cilantro if desired and serve while warm.

# Cooking Tips:

01 -
  • It comes together in one pot, which means less cleanup and more time actually enjoying dinner with people you care about.
  • The flavors deepen as it sits, so it's equally magical fresh or reheated the next day.
  • Brown rice plus beans means this hits different nutritionally, keeping you satisfied way longer than plain rice ever could.
02 -
  • Don't skip the resting step at the end, even though it's tempting to dig in right away—those 10 minutes let the rice absorb any remaining moisture and the spices meld into something greater than their individual parts.
  • Brown rice takes longer than white, but that's actually good because it gives the flavors time to develop instead of racing through the pot.
03 -
  • If you're in a rush, white rice cuts the cooking time to 15 minutes and still tastes delicious, just slightly less nutty than the brown version.
  • The smoked paprika is worth buying just for this recipe—once you taste the difference it makes, you'll understand why it's never optional in my kitchen.
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