I’m excited to share my Vegan Spanish Rice And Beans, a rich, flavorful one pot dinner that’s naturally gluten-free and dairy-free, packs complete proteins, and doubles as a tasty side for meat-eaters and pescetarians.

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I love sharing this Spanish rice and beans because it tastes way more complex than it is, and every spoonful feels like a small celebration. I use long grain white rice and hearty black beans so the dish is filling and packs complete proteins, which I appreciate on busy nights.

Call it my Vegan Spanish Rice And Beans or just a sneaky favorite in my Rice And Veggies Recipes, either way it surprises meat eaters and pescetarians alike. It’s the kind of simple comfort that makes you want to eat straight from the pot, but then maybe plate it fancy later.

Ingredients

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White rice gives carbs and fluffy texture, mild flavor that soaks up spices
Beans add protein and fiber, creamy bite and earthy slightly nutty flavor
Olive oil brings healthy fats, smooth mouthfeel and helps brown the veg
Onion gives sweetness when cooked, plus savory depth and aromatic layers
Red pepper adds bright sweet notes, vitamin C and a pop of color
Garlic brings pungent warmth, boosts savory flavor and a little bite
Tomatoes lend acidity, umami and saucy texture, balancing the dish nicely
Lime and cilantro add fresh citrusy lift, brighten flavors and cut richness

Ingredient Quantities

1 cup long grain white rice

2 tablespoons olive oil

1 medium yellow onion

1 medium red bell pepper

3 cloves garlic

1 tablespoon tomato paste

1 cup crushed tomatoes or 1 can 14 ounces diced tomatoes

2 cups low sodium vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1 bay leaf

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 can 15 ounces black beans or pinto beans

1/4 cup fresh cilantro

juice of 1 lime

optional 1/4 teaspoon red pepper flakes or 1 small jalapeo

How to Make this

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1. Rinse 1 cup long grain white rice under cold water until water runs clear, drain well. Heat 2 tablespoons olive oil in a large pot over medium heat.

2. Add 1 medium yellow onion and 1 medium red bell pepper, chopped (add optional 1 small jalapeo or 1/4 teaspoon red pepper flakes now if using). Sauté until soft and starting to brown, about 5 to 7 minutes.

3. Stir in 3 cloves minced garlic and cook 30 seconds until fragrant. Mix in 1 tablespoon tomato paste and cook 1 minute, scraping up any brown bits.

4. Add the drained rice and 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir and toast the rice with the spices 1 to 2 minutes to deepen the flavor.

5. Pour in 1 cup crushed tomatoes or a 14 ounce can diced tomatoes plus 2 cups low sodium vegetable broth. Toss in 1 bay leaf, bring to a boil.

6. Reduce heat to low, cover tightly and simmer without lifting the lid for 18 to 20 minutes, until rice has absorbed the liquid and is tender. Dont peek too much or steam will escape.

7. While the rice cooks, drain and rinse 1 can 15 ounce black beans or pinto beans. Set aside.

8. When rice is done, remove the bay leaf. Gently fold the beans into the rice, then stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime. Cover and let sit off heat 5 minutes so beans warm and flavors meld.

9. Fluff with a fork, taste and adjust salt, pepper, or lime as needed. Serve hot with extra cilantro, and enjoy the cozy comfort of this easy one pot Spanish rice and beans.

Equipment Needed

1. Large heavy bottomed pot with a tight fitting lid (6 to 8 quart)
2. Cutting board and chefs knife for chopping the onion and pepper
3. Measuring cups and measuring spoons for rice, broth and spices
4. Fine mesh sieve or colander to rinse the rice and drain the beans
5. Wooden spoon or silicone spatula for sautéing and stirring
6. Can opener for the tomatoes and beans
7. Small bowl to hold the drained beans while the rice cooks
8. Citrus juicer or fork to squeeze the lime and a fork to fluff the rice

FAQ

Q: Can I swap the white rice for brown rice? A: Yes, you can, but brown rice needs more liquid and time. Use about 2 1/2 cups broth and cook 40 to 45 minutes covered, or until tender. It's gonna be chewier and nuttier, so adjust seasonings at the end.

Q: Can I use dried beans instead of a can? A: Sure. If using dried beans, soak overnight and simmer until soft before adding to the rice at the end. Or pressure cook them separately then stir in. Don’t try to cook dried beans and rice together unless you know the exact timing, or the rice will be mushy or the beans still hard.

Q: How do I make it less or more spicy? A: For mild, skip the jalapeño and red pepper flakes, remove seeds if you use a pepper, and leave the seeds out. For more heat, add the seeds, a chopped jalapeño, or extra red pepper flakes to taste. Add spice little by little, you can always add more but not take it away.

Q: What if my rice comes out mushy or undercooked? A: Mushy means too much liquid or you stirred too much while cooking. Next time use exact measurements, keep lid on and simmer low. Undercooked means not enough liquid or heat too low, add 1/4 cup hot broth, cover and cook 5 to 10 more minutes, then let rest off heat for 10 minutes so steam finishes it.

Q: Can I make this ahead or freeze it? A: Yes. Cool completely, store in airtight containers. Refrigerate 3 to 4 days, freeze up to 3 months. Reheat gently with a splash of broth or water to loosen it, cover so it steams instead of drying out.

Q: Is this recipe vegan and gluten free? A: As written it's vegan and gluten free, just use a low sodium veggie broth that’s labeled gluten free. Watch pre-made tomatoes or seasonings for hidden gluten but most canned tomatoes and common spices are safe.

SPANISH RICE AND BEANS Recipe Substitutions and Variations

Long grain white rice: you can use brown rice instead, but use 2 cups broth and expect 40–45 minutes cooking; or swap for quinoa (rinse first, cooks in ~15 minutes with same liquid).
Black or pinto beans: canned kidney or cannellini beans work fine, drained and rinsed; or use cooked green lentils for a different texture, just fold them in near the end so they don’t turn mushy.
Smoked paprika: if you don’t have it use regular paprika plus a pinch of chipotle powder or cayenne for smokiness; tiny splash of liquid smoke also works but be careful it’s strong.
Fresh cilantro (and lime): substitute chopped flat-leaf parsley or sliced green onions for the herb, and if you’re out of limes use lemon juice instead for the bright acid.

Pro Tips

1. Rinse and drain the rice really well, then toast it with the spices for 1 to 2 minutes before adding liquid. Dont skip the toasting, it gives a nuttier flavor and keeps the grains from getting gummy.

2. Let the onion and pepper brown, dont rush them. Those browned bits are flavor, so when you add tomato paste scrape the pan to loosen them; just be careful not to burn the garlic or all that work is wasted.

3. Drain and rinse the beans but save about 1/4 cup of the can liquid in case the rice feels dry, or warm the beans briefly before folding them in so they dont cool the pot down. Taste for salt after adding the beans, because canned beans can add more sodium than you expect.

4. After cooking, let the pot sit covered off heat for 5 to 10 minutes, then fluff gently with a fork and add the lime and cilantro last. A little extra acid or a pinch of chili flakes at the end will really wake up the whole dish, so taste and adjust.