Spanish Rice and Beans

Chef Potpie (Laurel)


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 vote

15 Min
20 Min
Stove Top


  • 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(s)
    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.

Printable Recipe Card

About Spanish Rice and Beans

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Spanish
Other Tag: Healthy

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