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Spanish Rice and Beans: A Quick and Savory One-Pot Vegetarian Meal Recipe

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Spanish Rice and Beans is a wholesome, flavorful one-pot meal made with pantry staples. This vegetarian and gluten-free dish combines aromatic spices, fire-roasted tomatoes, kidney beans, and fluffy long-grain rice, creating a nutritious and comforting dinner that’s quick and easy to prepare. Enhanced with a zesty parsley oil and green olives, this meal is a complete source of plant protein and perfect for a family-friendly dinner.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Spanish
  • Diet: Gluten Free

Ingredients

Main Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 1/2 tsp. paprika
  • 1 1/4 tsp. kosher salt
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1/2 tsp. black pepper
  • 1/4 tsp. cayenne pepper (optional for added heat)
  • 2 cups long-grain white rice (such as jasmine or basmati)
  • 1 (14.5-oz.) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
  • 2 (15.5-oz.) cans kidney beans, drained and rinsed
  • 3 cups vegetable or chicken broth (sub water)
  • 1/3 cup sliced green olives

Parsley Oil (Optional)

  • 3 Tbsp. finely chopped fresh parsley leaves
  • 1/2 tsp. lemon zest
  • 1 Tbsp. fresh lemon juice
  • 3 Tbsp. extra-virgin olive oil

Instructions

  1. Heat the oil and soften onions: Heat 2 tablespoons of extra-virgin olive oil in a large skillet with a fitted lid over medium heat. Add the finely chopped yellow onion and cook for 5 minutes until the onion softens and becomes translucent.
  2. Add garlic and spices: Stir in the minced garlic, paprika, kosher salt, chili powder, dried oregano, black pepper, and cayenne pepper (if using). Cook for 2 minutes, stirring frequently, until the mixture is aromatic and well combined.
  3. Cook the rice slightly: Add the long-grain white rice to the skillet and cook for 2 minutes, stirring occasionally, until the rice grains become slightly translucent. This step helps to toast the rice lightly, bringing out its nutty flavor.
  4. Add tomatoes, beans, and broth: Stir in the fire-roasted diced tomatoes, drained and rinsed kidney beans, and the vegetable or chicken broth. Mix well and bring the mixture to a boil.
  5. Simmer until tender: Once boiling, reduce the heat to medium-low and cover the skillet with the lid. Let it simmer gently for about 25 minutes, or until the liquid is fully absorbed and the rice is tender.
  6. Prepare parsley oil (optional): While the rice and beans are simmering, combine the finely chopped fresh parsley leaves, lemon zest, fresh lemon juice, and extra-virgin olive oil in a small bowl. Stir well to create a zesty parsley oil dressing.
  7. Finalize the dish: When the rice is done, scatter sliced green olives over the top of the Spanish Rice and Beans. Drizzle generously with the prepared parsley oil for an added fresh, bright flavor. Serve hot.

Notes

  • You can substitute the chicken broth with vegetable broth or water for a vegetarian or lighter version.
  • The cayenne pepper is optional and can be adjusted to your preferred heat level.
  • If you don’t have fire-roasted tomatoes, you can use regular diced tomatoes or jarred salsa.
  • For a nuttier flavor, you can toast the rice a bit longer before adding liquids.
  • Parsley oil is optional but adds a fresh and vibrant finish to the dish.

Find it online: https://zaracooking.com/spanish-rice-and-beans-a-quick-and-savory-one-pot-vegetarian-meal-recipe/