Super easy Spanish Rice and Beans – this is a super quick and delicious side dish recipe that goes well with fish, chicken, beef and other vegetable side dishes.
I love cooking rice recipes. Rice is honestly my favorite carbs to eat and like most of them, they are quite easy to cook. The thing about cooking rice perfectly each time is knowing how long to cook it for. And in the case of this Spanish Rice and Beans, the consistency of the sauce it will be cooked in also matters.
This rice and beans recipe is cooked in a tomato based sauce flavored with spices and broth. This recipe goes well with an array of options and I love how it can be cooked way ahead of time. It also keeps well and will last much longer in the freezer.
Ingredients List & Substitutions
- Long Grain White Rice – this recipe is traditionally cooked with long grain white rice but alterations can be made depending on personal preference. Brown rice may be used for a healthier option.
- Red Kidney Beans – brown beans and black beans are some options that works in this recipe however, red kidney beans is my favorite to use. Canned kidney beans tend to be firm. Therefore, adding this at the beginning of the recipe will help it become tender and absorb flavor from the sauce.
- Chicken Broth, low sodium – adding chicken broth adds a rich flavor to this rice but vegetable stocks works too.
- Crushed Tomatoes – or fresh blended tomatoes.
- Red Onions – red onion adds a nice strong flavor but white onions can be used if you prefer milder flavors.
- Garlic Cloves – for flavor.
- Paprika – paprika seasons food with mild pepper flavors and adds color to food
- Salt & Pepper – to taste
- Cilantro – chop some fresh cilantro to garnish before serving.
(See recipe information for full list of ingredients, amounts and instruction)
How To Cook Spanish Rice And Beans Perfectly
Use quality and fresh ingredients when cooking this recipe. It is a very simple recipe using very simple ingredients. That means the rice and beans will absorb flavors from the onion, tomatoes and stock.
One way of cooking this rice well is keeping it covered and not stirring while it’s cooking. Stirring this rice may cause it to burn.
Make sure the lid of the pot fits properly in order to retain steam. This may cause uneven cooking if not covered properly. To prevent this, you can cover the pot with a sheet of foil first before placing the lid.
What To Serve With Spanish Rice And Beans
There are so many things you can serve with this recipe but my favorites are;
- Corn Bread
- Roasted Vegetables
- Roasted Corn
- Steamed Vegetables
- Roasted Chicken
- 1 1/2 cups Long Grain White Rice, uncooked
- 1 cup Red Kidney Beans, (canned, pre-cooked)
- 2 cups Chicken Broth, low sodium
- 1 cup Crushed Tomatoes
- 1/4 cup Red Onions, diced
- 2 Garlic Cloves, diced
- 2 tbsp. Canola Oil / Vegetable Oil
- 1 tbsp. Paprika
- 1 tsp. Salt
- 1 tsp. Pepper
- 2 tbsp. Cilantro (to garnish)
- Heat 2 tablespoons of oil into a medium sized pot. Add onions once it gets hot. Then fry for 1 minute stirring occasionally to prevent burning. Add chopped garlic to the oil and fry for 30 seconds.
- Add the crushed tomatoes into the pot. Mix into the oil and let it simmer for 2 minutes. Add salt, pepper and paprika then stir everything together.
- Proceed with adding chicken broth with 1/4 cup warm water into the mix. Add the rice into the sauce along with the kidney beans and stir.
- To cook this to perfection, set the heat to low and cover the pot. Allow the steam do majority of the cooking. Keep the pot closed at all times. Let it cook for 25 minutes.
- Once it's done. Stir the rice once more to mix properly. Adding chopped cilantro to garnish is optional.
- Serve along with your favorite vegetables, fish or chicken recipe.
1. One way of cooking this rice well is keeping it covered and not stirring while it's cooking. Stirring this rice may cause it to burn.
2. Make sure the lid of the pot fits properly in order to retain steam. This may cause uneven cooking if not covered properly. To prevent this, you can cover the pot with a sheet of foil first before placing the lid.