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Whenever weeknights get busy and I need something quick but filling, this fragrant Spanish-style rice with beans is my usual fix. Fluffy rice with tender beans and punchy spices make it not just tasty but pretty nutritious, whether I make it the main event or serve it on the side.
The first time I put this together, I had barely any food left in the fridge and needed several meals out of one pot. That’s when it became my Thursday night hero—delicious, cozy, and doesn’t need a full fridge to work.
Tasty Ingredients
- Vegetable broth: way tastier than plain water and gives more depth
- Red pepper flakes: let’s you control how spicy things get
- Smoked paprika: this one pulls in real Spanish flavor and little smokiness
- Dried oregano: the easy way to add those green herby flavors—no chopping
- Kidney beans: chunky, filling, and full of plant-powered protein
- White rice: like Jasmine or Basmati for grains that cook quick and stay fluffy
- Salsa: hits it with tomato tang and sneaks in a ton of spices at once
- Onion and bell pepper: the base that makes everything else pop with flavor
- Garlic cloves: nothing matches the punch they add here
- Ground cumin: gives that warm, earthy edge
- Sweet paprika: adds gentle color and a mellow peppery note
- Green olives: these are optional but give a salty, briny bite if you’re into it
Simple Cooking Steps
- Top Things Off:
- Once your rice is done, turn off the stove and pop the lid off. Tweak the tastes if needed. Gently mix in your beans and those optional olives, using a fork so the rice stays light. Right before eating, toss over fresh herbs for some color.
- Toss Everything Together and Simmer:
- Dump your rinsed rice, salsa, and broth into the pot. Turn up the heat until you see bubbles, then snap on a lid and bring things way down to low. Let it hang out there for 15–20 minutes (check your rice type if unsure). Don’t peek or stir or you’ll mess with the magic.
- Wake Up Your Spices:
- Mix in the chopped garlic and all your dried spices. Sauté about a minute—spices will bloom in hot oil and all those flavors will come alive. Your kitchen should smell amazing right now!
- Start the Flavor Party:
- Drizzle oil into a big pan or deep pot and set heat to medium. Add diced onion plus bell pepper and cook for 3-ish minutes. You want them just see-through, not brown. They lay down a super important flavor foundation.
- Prep the Rice:
- Scoop rice into a bowl and fill with cool water. Let it hang out for at least 10 up to 30 minutes to lose extra starch—this gets you light, non-clumpy rice. Use that time to chop your other veggies and get things set up.
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Don’t leave out the smoked paprika. Seriously, I learned the difference the hard way—tried a batch with and without, and that hint of smoke just brings it all together. It suddenly tastes way fancier than the quick stovetop dinner it actually is.
Easy Make-Ahead
The flavors get even better after this dish chills in the fridge. Make it up to three days ahead—just seal it up and keep cold. When it’s time to reheat, toss in a splash of broth or water for moisture and stir gently. You can freeze it for about three months, too. I always make extra for those future no-effort lunch days.
Fun Twists
This is super flexible, so feel free to swap things based on what’s around. Black or pinto beans are just as tasty as kidneys. Craving more protein? Toss in cooked, plant-based chorizo—or the real thing if you eat meat. Go with brown rice for a heartier, healthier vibe (just plan on adding more liquid and cook time). In summer, throw in chopped zucchini or squash during the last five minutes.
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Ways to Serve
This dish is awesome next to a simple salad with fresh lemon and olive oil for a full vegetarian spread. Add roasted veggies if you want something heartier or pile it under grilled veggies. Meat eaters can dish it up with grilled chicken or fish on the side. A bit of creamy cashew sauce or fresh avocado makes it richer and more main dish worthy. In hot weather, I just let it cool and set it out on a tapas table.
Frequently Asked Questions
- → Can I use brown rice instead of white rice?
Yep, brown rice totally works. Just remember it takes more time to cook—add extra salsa and veggie broth so it won’t dry out.
- → What type of beans work best for this dish?
Kidney beans are awesome here, but you can swap for pinto or black beans if that’s what you’ve got. The flavor changes just a bit.
- → Can I make this dish oil-free?
You sure can. Just use veggie broth instead of oil when you’re cooking your veggies.
- → How do I store leftovers?
Pop whatever’s left in a sealed container and stick it in the fridge. You’ve got about three days. Warm it up on the stove or in the microwave whenever you’re hungry.
- → What can I use as a garnish for this dish?
A sprinkle of parsley or cilantro is great on top. Squeeze some lime if you want extra zing.