spanish rice and beans

★★★★★ 1 Review
ChefPotpie avatar
By Chef Potpie (Laurel)
from Southworth, WA

Using jarred salsa makes this recipe so convenient because I always have salsa on hand. We also love the addition of green olives. It makes a wonderful side dish, but would make a healthy and filling vegetarian main dish as well.

★★★★★ 1 Review
serves 4
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For spanish rice and beans

  • 1 Tbsp
    olive oil
  • 1
    onion, diced
  • 1
    red bell pepper (or other color), diced
  • 4 clove
    garlic, minced
  • 1 tsp
    ground cumin
  • 1 tsp
    sweet paprika
  • 1/2 tsp
    smoked paprika
  • 1 tsp
    dried oregano
  • 1 pinch
    red pepper flakes, or to taste
  • salt and black pepper, to taste
  • 1 1/2 c
    white rice
  • 1 1/2 c
    vegetable broth
  • 1 1/3 c
    jarred salsa
  • 1 can
    black beans, drained and rinsed, (can use kidney or pinto beans)
  • 1/2 c
    green olives, sliced or halved, (optional)
  • chopped fresh herbs for garnish, (cilantro, parsley)

How To Make spanish rice and beans

  • 1
    Soak rice in cold water for about 10 minutes, rinse and drain.
  • 2
    In large pot or skillet with a lid, heat oil and add onion and bell pepper and saute for 3 minutes. Add garlic all spices and saute for 1 minute more.
  • 3
    Add rice, salsa and broth, and bring to a boil. Reduce heat, cover pot and simmer on low for 15-20 minutes, until liquid is absorbed and rice is done.
  • 4
    Taste and adjust seasonings if needed. Stir in beans and olives and garnish with herbs.
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