# Spanish Rice and Beans

Healthy, hearty, and full of flavor, this Spanish Rice and Beans is one of my favorite 30 minute, one pan recipes. Add chicken or shrimp or serve it as a vegetarian main with a green salad on the side.

- Servings: 6 servings
- Total time: 30 min
- Cuisine: Spanish
- Category: Soup
- Language: en

## Ingredients

- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped
- 1 green bell pepper, cored and chopped
- Kosher salt
- 2 garlic cloves, minced
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon red pepper flakes, optional
- 2 cups basmati rice or similar long grain rice, rinsed very well
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can diced fire roasted tomatoes
- 2 tablespoons tomato paste
- 2.5 cups vegetable broth
- 0.33 cup sliced green olives, optional, for garnish
- 0.25 cup chopped fresh cilantro or parsley, optional, for garnish

## Instructions

1. In a large, deep pan, heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking.
2. Add the chopped onion and chopped bell pepper and season with a big pinch of kosher salt.
3. Cook, tossing regularly until the vegetables soften a bit.
4. Add the garlic, paprika, cumin, and red pepper flakes.
5. Cook for about 30 more seconds.
6. Add the rice and season with another pinch of kosher salt.
7. Toss to combine.
8. Add the beans and fire roasted tomatoes.
9. In a small bowl or liquid measuring cup, mix the tomato paste and broth together.
10. Add the tomato paste and broth mixture to the rice mixture.
11. Raise the heat and bring the mixture to a boil.
12. Reduce the heat to low to simmer gently.
13. Cover with a tight fitting lid and allow the rice to cook until its tender and the liquid is fully absorbed, about 20 minutes.
14. Garnish with the olives and parsley, if using, and serve.

## Equipment

- large, deep pan
- tight fitting lid
- small bowl or liquid measuring cup

## Tips

- For a milder flavor in paprika, use sweet; for a bolder flavor, use smoked. Cayenne pepper can substitute paprika but use 1/4-1/2 teaspoon as it's much stronger.
- Rinse basmati rice very well until the water runs clear to prevent clumping and ensure tender, fluffy grains. Any long grain rice like jasmine or long grain white rice can be used as a substitute.
- If using standard diced tomatoes instead of fire roasted, add an extra pinch of smoked paprika and a pinch of sugar to mimic the flavor.
- Red bell pepper or yellow bell pepper can be used in a pinch, but green bell peppers are recommended for better flavor as they are slightly less sweet.
- Don't skip kosher salt as it draws out the flavor.
- Leftovers can be refrigerated and reheated, adding a splash of broth or water if needed.

## Source

- Original video: https://www.themediterraneandish.com/spanish-rice-and-beans/
- Recipe page: https://www.cliprecipe.com/recipe/22542166-34d9-445b-ad32-6df1939bee64
- Extracted: 2026-01-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt