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Spanish Rice and Beans

  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Side
  • Method: Cook
  • Cuisine: Spanish
  • Diet: Gluten Free


Units Scale
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 cup long-grain white rice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1 cup crushed tomatoes
  • 1 cup vegetable stock
  • 1 cup cooked red kidney beans


  1. Heat the oil in a skillet on medium-high heat, then add the onion and garlic and saute for 2 minutes.
  2. Next the spices and mix all together for 1 minute until evenly coated. 
  3. Add the rice, crushed tomatoes, vegetable stock and kidney beans and bring to a boil, then cover and let simmer on low for 30 minutes. 
  4. Once done, fluff the rice up with a fork. 


Use fresh onion and garlic in this recipe. These will help build up a lot of flavours in the rice and beans!

Use a good quality veggie stock. Since the rice will absorb the flavour from the stock, you want to start off with a really good-tasting stock!


  • Serving Size: 1/4 of recipe
  • Calories: 268
  • Sugar: 4g
  • Fat: 4g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 7g

Keywords: Spanish rice, Spanish rice and beans, Mexican rice