Spanish Rice And Beans Mexican Rice

When you need a bright and festive side dish in under an hour, turn to Spanish Rice and Beans (also known as Mexican Rice). The ingredients in this protein-rich recipe are uncomplicated and friendly to your wallet. It’s the perfect companion for a kid-approved dinner, lunches throughout the week, or even potlucks. Spanish rice is not a dish from Spain at all, but is actually Mexican inspired. Depending on where you live or grew up, it may be called something different, but it refers to the same sort of dish. This recipe is my own spin on a version I’ve been eating for years. The rice is cooked on the stovetop while deep flavors from cumin, paprika, salsa, and vegetable stock soak into each grain. The added beans at the end will give this side dish enough protein to keep you full for hours. I love to serve this on the side of my Vegan Enchilada Casserole or added to my Best Ever Vegan Taco Meat. This recipe is…

Cheap and easy! Family-friendly Budget-friendly Full of flavor And super flexible

Ingredients You Need

Onion – A neutral-tasting onion, such as white or yellow, is best. Long Grain Brown Rice – Use white long grain rice if preferred. Simply cook the white rice for 15 to 20 minutes instead of 40. Vegetable Broth – The broth will soak into the rice as it cooks on the stovetop, giving it a more savory flavor. Salsa – Feel free to use your favorite kind of salsa. Try to use a tomato-based salsa rather than a sweet kind with either mango or pineapple. Ground Cumin – Don’t skip the cumin! This seasoning brings an unmistakable Spanish flavor to the rice dish. Smoked Paprika – For a little heat and smokiness! Canned Beans – One 15 ounce can of either kidney, black, or pinto beans is all you need. You can also cook dried beans in an Instant Pot beforehand if you prefer. Salt Cilantro – For serving. Feel free to swap it out with sliced green onions if you aren’t a fan.

How to Make Spanish Rice and Beans

Begin by sautéing the diced onion in a large pot with some oil over medium heat. Sauté for 3 to 4 minutes until soft and fragrant.

Next, add the rice, vegetable broth, salsa, cumin, and paprika. Stir to combine. Bring the mixture to a boil, lower the heat, then cover and simmer for about 40 minutes or until the rice is tender and cooked.

Next, stir the drained and rinsed beans into the rice mixture. Add salt to taste. Let the cooked Spanish rice and beans sit for at least 10 minutes before serving. To finish, sprinkle with fresh cilantro or green onions.

Can I Make it in an Instant Pot?

You can easily cook Spanish rice and beans in an Instant Pot! Here’s how to do it: In need of more information? Check out my detailed guide on cooking Spanish rice in an Instant Pot.

How to Store

Leftover rice and beans is an excellent “grab and go” snack or side dish throughout the week. They can be included in your weekly lunches or a simple option when you need a quick snack! To store rice and beans, add any leftovers to an airtight container. Keep them in the fridge for up to 3 days. To reheat the chilled rice and beans, microwave them for 1 or 2 minutes. Alternatively, add leftovers to a skillet on the stovetop and cook on medium-low until warmed through. Make sure the leftover rice is completely cool before storing it away. This will help the meal stay as fresh as possible.

Adjust the Flavors

You can easily adjust the flavors to fit your preferences. An easy solution would be to add more salt or pepper to round out the flavors, but let’s not stop there! Follow my suggestions if you’d like to add a little more flavor, heat, or substance to your rice and bean dish:

For heat, add in 1 or 2 diced jalapeño peppers (seeds removed or left in to make it extra spicy) or a sprinkle of chili flakes. For acidity, finish the Spanish rice and beans off with 1 or 2 tablespoons of lime juice. For substance, sauté diced red bell peppers and minced garlic along with the onion, then stir in green olives to the cooked rice dish.