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Spanish Rice with Beans

Spanish Rice with Beans

A hearty, budget-friendly one-pan meal loaded with seasoned long-grain rice, tender beans, tomatoes, and warm spices. This family-friendly classic comes together with pantry staples and delivers bold, satisfying flavor any night of the week.

4 servings · Prep 10 min · Cook 35 min · Total 45 min

Spanish · Main Course · Dinner

Ingredients

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  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 whole green bell pepper seeded and diced
  • 4 cloves garlic minced
  • 1 cup long-grain white rice uncooked
  • 2 tbsp tomato paste
  • 1 can diced tomatoes undrained
  • 1 can black beans drained and rinsed
  • 1.5 cup vegetable broth low-sodium
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 0.75 tsp kosher salt plus more
  • 0.25 tsp black pepper freshly ground
  • 2 tbsp fresh cilantro roughly chopped
  • 1 whole lime cut into wedges

Equipment

  • Stovetop
  • Skillet
  • Pot
  • Fork
  • Wooden Spoon
  • Lid
  • Measuring Cups
  • Knife
  • Cutting Board
  • Dipping Fork

Instructions

  1. Heat the @[Olive Oil] in a large #[Skillet] over ^[medium heat]. Add the diced @[Yellow Onion] and @[Green Bell Pepper] and cook, stirring occasionally, for ~[4–5 minutes] until softened and the onion is translucent. Add the @[Garlic] and cook for another ~[30 seconds] until fragrant.
  2. Add the uncooked @[Long-Grain White Rice] to the #[Skillet] and stir to coat with the oil. Toast the rice for ~[2–3 minutes], stirring frequently, until the grains turn lightly golden.
  3. Stir in the @[Tomato Paste], @[Smoked Paprika], @[Cumin], @[Oregano], @[Kosher Salt], and @[Black Pepper], coating the rice and vegetables evenly. Pour in the @[Diced Tomatoes] (with their juices) and the @[Vegetable Broth]. Stir everything together and bring to a boil.
  4. Once boiling, reduce the heat to ^[low], cover the #[Skillet] with a tight-fitting lid, and simmer for ~[18–20 minutes], until the rice is tender and has absorbed most of the liquid. Do not lift the lid during cooking.
  5. Remove the lid and gently fold in the @[Black Beans]. Re-cover and let everything sit off the heat for ~[5 minutes] so the beans warm through and the rice finishes steaming.
  6. Fluff the rice with a fork, taste and adjust seasoning with additional @[Kosher Salt] if needed. Serve hot, garnished with fresh @[Cilantro] and @[Lime] wedges on the side.