Spanish Rice and Beans is a dish made of brown rice, warm and rich spices, and kidney beans cooked to fluffy perfection. Have this dish as a complete meal or incredible side dish. Spanish Rice and Beans are easy to make and store well as leftovers!
Heat oil in a large pot over medium heat, then add onion, garlic, chili powder, cumin, and oregano.
Then cook, stirring frequently, until onions starts to soften (about 3–4 minutes).
Add the rice to the pot and fry an additional 2–3 minutes.
Stir to make sure the rice is coated with the oil and seasonings.
Add the beans, broth, tomatoes, salt, and pepper. Stir to combine.
Bring rice mixture to a boil, then reduce heat to low and cover.
Allow rice to simmer for 30 minutes or until liquid is absorbed and rice is tender.
Remove rice pot from heat and allow to sit 5 minutes before uncovering, stirring, and serving.
Notes
I used brown rice in this recipe because it's healthier and more filling. I also find that it holds up better than white rice and is less likely to get mushy. However, if you want to use white rice, look for a long grain variety, reduce the broth to 1.5 cups, and cook for as long as the package states (usually about 10–15 minutes).
You can stir in some taco sauce, salsa, or hot sauce to the finished dish to make it extra flavorful!
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