Spanish Rice and Beans

Who needs a plane ticket to Spain when you’ve got this one-pan wonder in your recipe arsenal? This Spanish Rice and Beans dish brings all the Mediterranean vibes straight to your dinner table in just 30 minutes. It’s the kind of meal that makes your kitchen smell so good, your neighbors might “coincidentally” drop by.

The secret to this dish’s irresistible flavor is the perfect balance of smoky paprika, aromatic cumin, and the slight kick from red pepper flakes. The fire-roasted tomatoes add a subtle charred flavor that takes this from “just another rice dish” to “where has this been all my life?” territory. Plus, it’s completely versatile—enjoy it as a hearty vegetarian main or add some protein to make it even more substantial.

Ingredients

For the Base:

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely chopped
• 1 green bell pepper, cored and chopped
• Kosher salt

For the Flavor Profile:

• 2 garlic cloves, minced
• 1 teaspoon smoked or sweet paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes, optional

For the Main Components:

• 2 cups basmati rice or similar long grain rice, rinsed very well
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 1 (15-ounce) can diced fire roasted tomatoes
• 2 tablespoons tomato paste
• 2 1/2 cups vegetable broth

For Garnish (Optional):

• 1/3 cup sliced green olives
• 1/4 cup chopped fresh cilantro or parsley

Steps

1. Sauté the aromatics: In a large, deep pan, heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking (about 2-3 minutes). Add the chopped onion and bell pepper, seasoning with a generous pinch of kosher salt. Cook, tossing regularly, until the vegetables soften and become slightly translucent, about 5-7 minutes. You’ll know they’re ready when the onions become slightly golden at the edges.
2. Build the flavor base: Add the minced garlic, paprika, cumin, and red pepper flakes (if using). Cook for 30 seconds more, stirring constantly to prevent the garlic from burning. The spices should become fragrant—this is your cue they’re properly blooming in the oil, which is essential for maximum flavor development.
3. Incorporate the rice and seasonings: Add the thoroughly rinsed rice (rinsing removes excess starch and prevents stickiness) and season with another pinch of kosher salt. Toss to combine, ensuring each grain is coated with the spiced oil mixture, about 1 minute. This step helps the rice absorb flavor before adding liquids.
4. Add remaining components: Add the drained and rinsed beans and fire-roasted tomatoes to the pan. In a separate bowl or liquid measuring cup, whisk together the tomato paste and vegetable broth until the paste is fully dissolved. This prevents tomato paste clumps in your finished dish. Pour this mixture into the pan with the rice.
5. Cook to perfection: Raise the heat to high and bring the mixture to a vigorous boil, which should take about 2-3 minutes. Once boiling, immediately reduce the heat to low. You want a gentle simmer—look for small bubbles occasionally breaking the surface. Cover with a tight-fitting lid (if your lid isn’t tight, place a clean kitchen towel between the pan and lid to create a better seal). Cook undisturbed until the rice is tender and the liquid is fully absorbed, about 20 minutes. Resist the urge to peek or stir, as this releases steam and can result in unevenly cooked rice.
6. Rest and serve: Once the cooking time is complete, remove the pan from heat but keep it covered. Let it rest for 5 minutes to allow the moisture to distribute evenly throughout the dish. Then fluff gently with a fork, garnish with sliced green olives and chopped cilantro or parsley if desired, and serve immediately while hot.

Smart Swaps

• Use brown rice instead of white (adjust cooking time to 40-45 minutes and add an extra 1/2 cup of broth)
• Swap kidney beans for black beans or chickpeas for a different texture and flavor profile
• Try quinoa instead of rice for extra protein (reduce cooking time to 15 minutes)
• Use chicken broth instead of vegetable broth for a different flavor dimension

Make It Diabetes-Friendly

• Replace white rice with cauliflower rice (reduces carbs by approximately 30g per serving) – cook for only 5 minutes instead of 20
• Use 1 can of beans instead of 2 and add 2 cups of diced zucchini or bell peppers for bulk with fewer carbs
• Add 1 tablespoon of apple cider vinegar to the dish, which may help lower the glycemic response
• Serve with a side of leafy greens dressed with olive oil and vinegar to further reduce the meal’s overall glycemic impact

Pro Tips

• For extra flavor, toast the dry rice in the pan for 2 minutes before adding liquids
• Let the dish rest covered for a full 10 minutes after cooking for perfectly tender rice
• For a protein boost, add 1 cup of cooked, diced chicken or 1/2 pound of sautéed shrimp in the last 5 minutes of cooking
• This dish actually tastes even better the next day, so don’t hesitate to make a double batch for meal prep