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Serve up an unforgettable beans and rice dinner everyone will love with my Spanish Rice and Beans recipe! It’s so flavorful and hearty, you won’t believe how simple it is to make. Beans and rice has never tasted so good! Stove and rice cooker friendly!
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Easy Rice and Beans Recipe
There’s nothing quite like beans and rice dishes. They’re the ultimate simple, hearty meal: fast, filling, budget-friendly, and so versatile! Served up as a side or an entree, beans and rice meals have been a staple for me since childhood.
I’m here to introduce you to a rice and beans recipe that’s easy with tons of flavor: my Spanish beans and rice.
Stuffed with spices, rich broth, juicy tomatoes, and a dash of flavor-packed kalamata olives, this is one dish you’ll want to serve with everything from enchiladas to beef pot roast. Or, just by itself! Even picky eaters love this rice.
Looking to take your rice and bean dishes to the next level? Whip out a pot or your trusty rice cooker, and make a side nobody will forget! Or serve it up as a main course topped with chicken, stewed beef, and more. I know you’ll love every bite!
Spanish Rice with Beans Ingredients
- Yellow onion
- Garlic
- Paprika; I used regular sweet paprika, but you can also use smoked paprika
- Sea salt
- Chili powder
- Dried oregano
- Pepper
- Long grain white rice, such as basmati rice, jasmine rice, or your preferred long grain rice
- Diced tomatoes
- Kidney beans
- Chicken broth; you can use vegetable broth if it’s what you have on hand
- Kalamata olives
- Olive oil
Simple pantry ingredients make up this easy rice and beans recipe. Optionally, if you like fresh herbs, you can also top your rice and beans with a little cilantro to taste. That’s up to you!
If you’re in a pinch, you can also substitute the seasonings used in this recipe with sazon seasoning from a packet. But, I would always recommend mixing the seasoning yourself if you can.
How to Make Spanish Rice
On the Stove
- Add the oil and diced onions to a pan over medium heat and saute for 5 minutes. Then add in the garlic, paprika, salt and pepper, chili powder, and oregano, and cook for 5 more minutes while stirring often.
- Add in the uncooked rice and stir, cooking until translucent, about 5 more minutes.
- Add in the beans, tomatoes, and broth, and bring to a boil.
- Reduce the heat to medium-low as soon as it boils. Cover the pan with a well-fitting lid and let simmer for 20 minutes, or until all moisture is absorbed and the rice is fluffy.
- Top with sliced kalamata olives, serve, and enjoy!
In a Rice Cooker
- Add the oil and diced onions to a pan over medium heat and saute for 5 minutes. Then add in the garlic, paprika, salt and pepper, chili powder, and oregano, and cook for 5 more minutes while stirring often.
- Add in the uncooked rice and stir, cooking until translucent, about 5 more minutes.
- Transfer the cooked rice and seasonings to the rice cooker, then add in the beans, tomatoes, and broth.
- Set the rice cooker to cook. Once it’s done, fluff the rice with a rice paddle.
- Top with sliced kalamata olives, serve, and enjoy!
Rice and Beans Recipes Tips
- Don’t worry about washing the rice for this recipe. The extra starch will blend into the broth!
- Make sure you get pitted kalamata olives! Whole pitted olives will preserve the best texture vs buying them pre-sliced. For an even more luxurious dish, get the olives preserved in seasoned oil. I recommend kalamata olives rather than green olives.
- While a great side on its own, this recipe really shines when combined with Ropa Vieja, or served up with fresh Chicken and Veggie Fajitas!
- You can mix in any vegetables you like with beans and rice, or even other beans. Try green bell peppers, pinto beans, or black beans.
If you don’t have a rice cooker, I recommend this rice cooker. It’s my personal favorite.
Storing
Store leftovers in an airtight container in the refrigerator. Leftover rice and beans lasts for 3-4 days when stored properly.
Reheating
Reheat leftover Spanish beans and rice in the microwave in 30 second intervals, stirring between intervals, or on the stove over medium-low heat until heated through. If you heat it in the microwave, I recommend covering it so it doesn’t spatter.
Easy Spanish Rice Recipe FAQ
If your rice turns out mushy, you may need to adjust the ratio of water or the timing for the pot you’re using. The proper pot for rice can make a big difference in the consistency. Use a pot that is about 3 to 5 quarts in size. Stainless steel pots work best.
You can use tomato sauce instead of canned dice tomatoes, although this will have an effect on the texture and flavor of the dish. I recommend only using an 8 ounce can of tomato sauce, if you use sauce instead of diced tomatoes.
Yes you can! Set your Instant Pot to saute mode and follow step 1 of the recipe by sauteing it in the pot. Add the rice, seasonings, and stock, making sure the rice is submerged in the stock, then add the beans and tomatoes. Set your Instant Pot to high pressure for 5 minutes, then let the pressure naturally release for 10 minutes. Top with olives, and enjoy!
What to Serve with Rice and Beans
For the full experience, I suggest you try pairing this dish with Ropa Vieja. It’s a match made in heaven! Here are some other ideas:
- Tacos: Try my Chicken Birria Tacos with this Spanish Rice and Beans and salsa on the side – you will be hooked!
- Burittos: My Barbacoa Recipe served in burritos is amazing with these beans and rice as a side dish.
- Carne Asada: One of my absolute favorites for serving with rice and beans is Carne Asada or, if you like slow cooker meals, Carne Picada.
My Best Rice Recipes
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📋 Recipe
Spanish Beans and Rice
Equipment
- Rice cooker optional
Ingredients
- 2 Tablespoons Olive oil
- ½ Yellow onion finely chopped
- 2 cloves Garlic minced
- 1 Tablespoon Paprika
- 1 teaspoon Sea salt
- 1 teaspoon Chili powder
- 1½ teaspoons Oregano
- 1 teaspoon Pepper
- 2 cups Long grain white rice
- 14.5 oz Diced tomatoes canned
- 15 oz Kidney beans drained and rinsed
- 3 cups Chicken broth
- ¼ cup Kalamata olives pitted and sliced
See our Cooking Conversions Chart for help converting measurements!
Instructions
Stovetop Instructions
- Add the oil and diced onions to a pan over medium heat and saute for 5 minutes. Then add in the garlic, paprika, salt and pepper, chili powder, and oregano, and cook for 5 more minutes while stirring often.2 Tablespoons Olive oil, ½ Yellow onion, 2 cloves Garlic, 1 Tablespoon Paprika, 1 teaspoon Sea salt, 1 teaspoon Chili powder, 1½ teaspoons Oregano, 1 teaspoon Pepper
- Add in the uncooked rice and stir, cooking until translucent, about 5 more minutes.2 cups Long grain white rice
- Add in the beans, tomatoes, and broth, and bring to a boil.14.5 oz Diced tomatoes, 15 oz Kidney beans, 3 cups Chicken broth
- Reduce the heat to medium-low as soon as it boils. Cover the pan with a well-fitting lid and let simmer for 20 minutes, or until all moisture is absorbed and the rice is fluffy.
- Top with sliced kalamata olives, serve, and enjoy!¼ cup Kalamata olives
Rice Cooker Instructions
- Add the oil and diced onions to a pan over medium heat and saute for 5 minutes. Then add in the garlic, paprika, salt and pepper, chili powder, and oregano, and cook for 5 more minutes while stirring often.
- Add in the uncooked rice and stir, cooking until translucent, about 5 more minutes.
- Transfer the cooked rice and seasonings to the rice cooker, then add in the beans, tomatoes, and broth.
- Set the rice cooker to cook. Once it's done, fluff the rice with a rice paddle.
- Top with sliced kalamata olives, serve, and enjoy!
Notes
- Don’t worry about washing the rice for this recipe. The extra starch will blend into the broth!
- Make sure you get pitted kalamata olives! Whole pitted olives will preserve the best texture vs buying them pre-sliced. For an even more luxurious dish, get the olives preserved in seasoned oil.
- While a great side on its own, this recipe really shines when combined with Ropa Vieja, or served up with fresh Chicken and Veggie Fajitas!
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