This Spanish Rice and Beans recipe is a classic food in many Latino homes. It is such an easy one pot side dish that is full of protein and fiber. Pair it with any meat or eat it alone for a satisfying vegetarian meal.
I love that this recipe is so versatile, you can easily change it up by adding in different types of beans or my favorite, corn. Want more protein, top it with chicken or shrimp. You can also use as a filling for burritos. Have it with my Chicken Enchiladas.
It’s so quick and easy you can make a pot in 30 minutes. Great for a family dinner as well as impressing your guest. My friends requested this every time they were invited for dinner and I always made enough to send them home with leftovers.
Why You’ll Love This Spanish Rice and Beans
This is one of those simple, comforting recipes that always hits the spot. The rice is fluffy and full of flavor, the beans make it hearty and satisfying, and everything cooks together for an easy, no-fuss meal. It’s perfect as a side dish or a main, and it’s one of those recipes you’ll find yourself making again and again.
Ingredients:
Long grain rice
Red kidney beans
Olive oil
Garlic
Tomato sauce
Salt
Black pepper
Goya adobo
Oregano
Goya sazon with achiote
Goya sofrito (or homemade sofrito)
Green olives
How to make Spanish Rice and Beans:
Some people are intimidated to make rice and beans, however, it is so easy, once everything is in the pot and the aroma is filling your kitchen, the only thing that is hard is waiting for it to be done!
Saute the garlic in olive oil. Add in your Sofrito., cook for 3-5 minutes. Add beans, tomato sauce, olives and all seasonings.
Add your rice and slowly cover it with water (when you can no longer see the rice, stop) . See picture below. TIP: use a wooden spoon to measure your water, it should be half way up the spoon.
Stir and bring to a boil. Cover and reduce to low heat. DO NOT stir again.
When liquid is adsorbed, gently flip rice from the bottom with a large spoon. Cover again and complete cooking until rice is tender.
How to fix mushy Spanish Rice?
If your rice is mushy you added too much water. Take the cover off and cook on low to evaporate the water.
TIP: You can also try to place a slice of bread on top of the rice, turn off the heat and cover the rice. The bread will help to absorb the excess moisture.
Can I use brown rice?
Yes, you can definitely use brown rice, but the texture will be different. The rice will be less fluffy, but you will be adding more fiber and vitamins.
Can I use dried beans?
Yes, you can, just follow the instructions for cooking dried beans. You will need to soak them first and then boil them.
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Helpful Kitchen Tools:
Pyrex 4-Cup Glass Measuring Cup For Baking and Cooking, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools
KitchenAid Universal Bamboo Tools, 12-Inch, KQ603OHBBAIMUSA USA Black 4.4Qt Stone Caldero with Woodlook Handles and Knob, 4.4 QuartGoya SofritoGoya Foods Sazón Seasoning With Azafran 3.52 Ounce (Pack of 3)
Storing:
Place cooled rice and beans into a sealed container and keep in the fridge up to three days. Reheat in microwave, add a drizzle of water and cover until hot.
PrintSpanish Rice and Beans (Easy One Pot Recipe)
Ingredients
2 cups long grain rice
1 can red kidney beans
3 cloves garlic, chopped.
4 oz. tomato sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Goya adobo
1/2 teaspoon dried oregano
1 package Goya sazon with achiote
2 tablespoons Goya sofrito (or homemade sofrito)
10 green olives
Instructions
1 – Heat olive oil in a large saucepan, add chopped garlic and cook until fragrant. Add in Sofrito, stir and cook for two minutes.
2 – Add tomato sauce, beans, green olives and seasonings, salt, pepper, oregano, adobo and sazon. Stir and cook for five minutes.
3 – Pour in the rice and water and stir so everything is combined. (Water should be at the level where it just covers the rice approximately two cups) TIP: measure with a wooden spoon, the water should come up to the middle of the spoon.)
4 – On medium heat, bring to a boil. Once boiling, cover and reduce heat to low. Do not stir while cooking, rice will get mushy. Cook on low for fifteen minutes, at this point water should be absorbed. With a large spoon gently flip over the rice. Put the cover back on and cook for an additional five minutes or until rice is tender. Fluff rice with a fork, serve and enjoy!
This Spanish rice and beans is flavorful enough to stand on its own, but it also pairs perfectly with so many comfort-food favorites. It will go nicely with whole roasted chicken with potatoes and peas for an easy family dinner
