Spanish Rice and Beans with Red Bell Pepper and Olives Recipe
This easy Spanish Rice and Beans recipe combines fragrant spices, colorful vegetables, and hearty beans for a wholesome and flavorful one-pot meal. Perfect as a side dish or a satisfying vegetarian main, it’s packed with vibrant flavors from cumin, smoked paprika, and fresh herbs, making it a delicious, nutritious staple in any kitchen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Aromatics
- 1 tbsp oil (use vegetable broth if avoiding oil)
- 1 medium onion, diced
- 1 medium red bell pepper, chopped
- 3–4 garlic cloves, minced
Spices
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Pinch of red pepper flakes
- Salt & black pepper to taste
Grains & Liquids
- 1 ½ cups (300 g) white rice, uncooked (see notes)
- 1 ¼ cups (300 ml) vegetable broth (or more depending on rice variety)
- 1 ¼ cups (300 g) salsa
Additional Ingredients
- 1 (15 oz) can (270 g) kidney beans, drained and rinsed (see notes)
- ½ cup (65 g) green olives, halved (optional)
- Fresh herbs for garnish, such as cilantro or parsley
Instructions
- Prepare the Vegetables: Heat oil in a large skillet or pan over medium heat. Add the diced onion and chopped red bell pepper, sautéing until softened and fragrant, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic, ground cumin, sweet paprika, dried oregano, smoked paprika, red pepper flakes, salt, and black pepper. Cook for another 1-2 minutes, allowing the spices to bloom and release their aromas.
- Add Rice and Liquids: Add the uncooked white rice to the pan, stirring well to coat the grains with the spices and vegetables. Pour in the vegetable broth and salsa, mixing to combine evenly.
- Simmer the Rice: Bring the mixture to a gentle boil, then reduce heat to low. Cover the pan with a lid and simmer for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Check occasionally to prevent burning and add a little more broth if necessary.
- Incorporate Beans and Olives: Once the rice is cooked, gently fold in the drained kidney beans and halved green olives, warming through for 2-3 minutes without stirring too much, to keep the beans intact.
- Serve and Garnish: Remove from heat and fluff the rice with a fork. Garnish with fresh cilantro or parsley and serve warm as a side or main dish.
Notes
- Use long-grain white rice such as basmati or jasmine for best texture; adjust liquid amounts depending on rice variety.
- Rinsing and draining the canned kidney beans removes excess sodium and improves texture.
- Vegetable broth can be substituted with water for a milder flavor.
- Green olives add a salty, tangy note but can be omitted for a milder taste.
Keywords: Spanish rice and beans, vegetarian Spanish rice, easy rice and beans recipe, one pot rice dishes, healthy Spanish side dish