Description
A comforting and flavorful one-pan dish made with fluffy long grain rice, hearty black beans, tomato sauce, and warm spices. This Spanish Rice and Beans is budget-friendly, easy to prepare, and perfect as a main meal or satisfying side.
Ingredients
Units
Scale
- 1 cup long grain white rice, uncooked
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 cup tomato sauce
- 2 cups vegetable broth, warm
- 1 can (15 ounces) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat a large skillet or Dutch oven over medium heat.
- Add olive oil, then sauté the chopped onion, minced garlic, red bell pepper, and green bell pepper until softened and fragrant.
- Stir in the uncooked rice and cook for 1 to 2 minutes, coating the grains evenly with oil.
- Add tomato sauce, warm vegetable broth, ground cumin, paprika, salt, and black pepper. Stir well to combine.
- Bring to a gentle simmer, cover, and cook for 18 to 20 minutes until the rice is tender and most of the liquid is absorbed. Stir in the black beans during the last 5 minutes of cooking.
- Remove from heat and let rest covered for 5 minutes.
- Fluff with a fork, fold in chopped cilantro, and serve warm.
Notes
- Rinse the rice under cold water before cooking to remove excess starch and improve texture.
- Keep the lid on while simmering to allow the rice to steam properly.
- Add a squeeze of fresh lime before serving for extra brightness if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg