Spanish Rice And Beans Recipe

I recently crafted a flavorful and hearty blend of olive oil, diced onion, garlic, and red bell pepper with black beans, tomatoes, and rice. This Spanish Rice And Beans recipe marries cumin, smoked paprika and chili powder to create a simple yet truly delightful dish that enlivens every weeknight dinner.

I recently tried a recipe that’s become one of my go-to dishes – Spanish Rice and Beans! I started this dish by heating 1 tbsp olive oil in a pan, then tossing in a medium diced onion along with 3 minced garlic cloves and a diced red bell pepper.

The aroma was like a hint of Spain in my kitchen. I added in a cup of long grain rice, a can of diced tomatoes, and 2 cups of vegetable broth, letting the flavors meld with a sprinkle of ground cumin, smoked paprika, and a dash of chili powder.

Once the rice was nearly cooked, I folded in a can of black beans, which added a hearty texture to the overall mix. It’s interesting to see how such simple pantry staples turn into something that reminds me of classic Spanish rice dishes, yet still keeps it modern and fresh.

This recipe takes about 30 minutes, making it perfect for any busy day meal.

Why I Like this Recipe

I like this recipe because its super simple and uses only one pan, so cleanup is a breeze. I also really appreciate that it only takes about 30 minutes to throw together from scratch, which is perfect when I’m short on time. Another reason i love it is cause i follow a mostly vegetarian and gluten free diet and this recipe fits perfectly with that lifestyle. Lastly, the flavors from the cumin, smoked paprika, and other spices come together in such a comforting way that it always reminds me of a hearty homecooked meal.

Ingredients

• Olive oil gives healthy fats that enrich the dish and help flavors blend
• Onions add natural sweetness and fiber that boost overall flavor
• Garlic gives a lively punch and is known for its good health benefits
• Red bell pepper brings a crisp, tangy flavor plus lots of vitamin C
• Long grain rice supplies carbohydrates that help fuel and keep you full
• Black beans are loaded with protein and fiber, adding creaminess to the dish
• Diced tomatoes lend natural acidity and moisture while packing vitamins and fiber
• Vegetable broth adds a savory background that ties all the ingredients together

Ingredient Quantities

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup long grain rice
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• Optional: 1 cup frozen corn

How to Make this

1. Heat the olive oil in a large pan over medium heat, then throw in the diced onion and cook until it gets soft, about 3-4 minutes.

2. Add the minced garlic and diced red bell pepper to the pan, stir them around, and let them cook together for another 2 minutes until they start to get a bit tender.

3. Toss in the long grain rice and stir well so that it gets coated with the oil and flavors from the veggies.

4. Pour in the diced tomatoes with their juices and the vegetable broth. Stir it all together well.

5. Mix in the drained black beans and season the mix with the ground cumin, smoked paprika, chili powder, salt, and pepper.

6. If you’re using frozen corn, now’s the time to add it in too.

7. Bring the whole mixture to a simmer, then reduce the heat to low and cover the pan gently.

8. Let it cook for about 20 minutes. Check it around the 20 minute mark to see if the rice is soft and all the liquid is mostly absorbed.

9. Give the rice and beans a good stir, and taste for seasoning adjust if needed.

10. Turn off the heat, let it sit for a couple of minutes, and then it’s ready to serve while it’s warm and comforting. Enjoy!

Equipment Needed

1. Large pan with lid (for simmering the dish)
2. Stove (for heating the pan and cooking)
3. Chef’s knife (for chopping the onions, garlic, and red bell pepper)
4. Cutting board (for prepping vegetables)
5. Measuring spoons (for spices and olive oil)
6. Measuring cup (for rice, broth, and corn if using)
7. Stirring spoon (for mixing the ingredients)
8. Can opener (for opening the diced tomatoes and black beans)
9. Colander (for draining the black beans)

FAQ

Spanish Rice And Beans Recipe Substitutions and Variations

• Olive oil: If you dont have olive oil, you can use vegetable oil or canola oil instead.
• Diced onion: Try using red onions or even scallions if you’re looking for a slightly different flavor.
• Garlic cloves: If you run out of fresh garlic, a pinch of garlic powder (about 1/2 teaspoon per clove) works fine.
• Vegetable broth: You can use chicken broth for a richer taste, or even water with a bouillon cube if nothing else.
• Black beans: Switch them up with pinto or kidney beans for a fun twist in texture and flavor.

Pro Tips

1. Try to toast the rice in the pan for a couple of minutes before adding other liquids, it really builds up a toasty flavor that makes the dish a lot richer.
2. A good trick is to taste and adjust the seasoning near the end, sometimes undercooked rice can absorb extra spice so you might need a pinch more salt or pepper.
3. If you have time let the dish sit for a few minutes after cooking, this resting period lets the flavors meld together and the rice finishes absorbing any extra broth.
4. For added texture and a bit more flavor complexity, consider lightly frying the vegetables until they’re a little caramelized, it adds a subtle sweetness that balances the spices well.