SPANISH RICE AND BEANS Recipe

I enjoy preparing Spanish Rice And Beans that blends olive oil, garlic, crisp bell peppers, and long grain rice with diced tomatoes and hearty black beans. Infused with cumin, chili powder, and smoked paprika, this nourishing one pot dish offers a satisfying and nutritious meal option for any day.

I’ve been experimenting with a new take on Spanish Rice and Beans recipe and I just had to share it with you. This dish mixes a real punch of flavor with easy-to-find ingredients like a tablespoon of olive oil, a chopped medium yellow onion and three garlic cloves minced just right.

I toss in diced green and red bell peppers along with one cup of long grain white rice, letting each element mingle in a single pot with a can of diced tomatoes and a can of black beans. I then pour in two cups of vegetable broth and spice it up with a teaspoon each of ground cumin and chili powder, plus a half teaspoon of smoked paprika with salt and pepper to taste.

I finish it off with a sprinkle of fresh cilantro and lime wedges on the side. This recipe is a killer Spanish Rice And Beans dish that works as a hearty meal or a tasty Rice With Beans side dish.

Why I Like this Recipe

I love this recipe for so many reasons. First, it’s super comforting and satisfying. The flavors of the garlic, bell peppers, and spices mix together in a way that just feels like a warm hug on a chilly day.

Second, I really enjoy how simple it is to make. Since everything cooks in just one pot, I don’t have to spend hours doing a mess of cleanup afterwards, which makes my weeknights a lot easier.

Another thing is the health factor. Knowing it’s packed with protein and is naturally gluten-free and dairy-free makes me feel good about what I’m eating—even if it’s just a quick dinner.

Lastly, I love how versatile it is. Whether I’m cooking for myself or sharing it with friends and family, it’s a dish that’s perfect for vegetarians, vegans, and even meat-eaters.

Ingredients

• Olive oil: Healthy fat adds smooth richness and a subtle flavor boost in cooking.
• Yellow onion: Provides fiber and natural sweetness when sauteed, enriching the dish.
• Garlic: Adds a punch of aroma, natural antibacterial benefits and bold flavor.
• Long grain white rice: Delivers satisfying carbohydrates that serve as a hearty base.
• Black beans: Packed with protein and fiber, adding creaminess and earthiness.
• Vegetable broth: Unites flavors with a savory liquid that deepens the dish.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 cup long grain white rice
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (optional)

How to Make this

1. In a big pot or deep skillet, heat up 1 tablespoon olive oil over medium heat. Add the chopped yellow onion and cook for about 3 minutes until it starts turning soft.

2. Stir in the minced garlic, diced green bell pepper and diced red bell pepper, and cook for another couple minutes so they get a bit tender.

3. Mix in 1 cup of long grain white rice and let it toast lightly for about 2 minutes, stirring so it doesn’t stick.

4. Pour in the can of diced tomatoes with its juices and add the can of rinsed black beans. Stir everything together.

5. Add 2 cups of vegetable broth, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika to the pot. Season with salt and pepper to taste.

6. Bring the mixture to a gentle boil then reduce the heat to low so it simmers.

7. Cover the pot and let it cook for about 20 minutes or until the rice is fully tender and has soaked up most of the liquid.

8. Once done, taste and adjust the seasoning if needed. Serve hot, garnished with fresh chopped cilantro and a squeeze of lime juice on top if you like. Enjoy your tasty one-pot meal!

Equipment Needed

1. Big pot or deep skillet – a heavy-bottomed vessel helps evenly cook the veggies and rice while keeping the nutritional content intact.
2. Chef’s knife – essential for chopping the onion, garlic, and bell peppers, ensuring you release their natural flavors.
3. Cutting board – provides a safe surface to prep your ingredients without wasting nutrients.
4. Measuring spoons and 1 measuring cup – needed for accurately adding olive oil, spices, and rice to keep the recipe balanced.
5. Can opener – required for opening the cans of diced tomatoes and black beans to preserve their vitamins and minerals.
6. Stirring utensil (like a wooden spoon) – helps mix the ingredients properly without damaging the pot and retains the natural goodness of the ingredients.

FAQ

SPANISH RICE AND BEANS Recipe Substitutions and Variations

• If you dont have olive oil, you can easily use canola oil instead which works just as well in most recipes.
• Instead of yellow onion, you might try using red onions or even some shallots if they’re what you have on hand.
• If fresh garlic isn’t available, garlic powder is a good replacement but use less so it doesn’t overpower the dish.
• You can swap long grain white rice with brown rice but remember it might take a bit longer to cook.
• If vegetable broth is hard to come by, chicken broth is a decent alternative as long as you don’t need the dish to be vegetarian.

Pro Tips

1. When toasting the rice in the pot, make sure you keep stirring so it doesn’t stick, and let it get a little brown around the edges. This gives it a nuttier flavor that makes the dish tastier.
2. Try adding a pinch more salt or spices at the end, just after you finish cooking. Sometimes the flavors settle differently than you expect, so it’s good to double-check before serving.
3. Let the pot sit covered for a few minutes after turning off the heat. This rest time helps the rice absorb any remaining liquid and makes everything tastier.
4. If you like a bit of extra kick, squeeze in a little more lime juice or sprinkle extra cilantro right before serving. It really brings out the fresh flavors even more.