Tired of making a main dish and a side? Craving something that’s hearty, healthy, and incredibly satisfying but doesn’t leave a mountain of dishes? This One Pot Spanish Rice and Beans is your answer. It’s a vibrant, flavor packed dish where fluffy rice, tender beans, and aromatic spices all cook together in a single skillet, creating a complete meal that’s greater than the sum of its parts.
Inspired by the comforting flavors of Spanish and Latin American cuisine, this recipe is a pantry friendly powerhouse. With fire roasted tomatoes, smoky paprika, and briny green olives, every bite is a celebration of bold, delicious flavor. It’s naturally vegetarian, easily made vegan, and perfect as a filling main course or a stellar side dish for your next Taco Tuesday. Let’s get cooking!
Why You’ll Love This Spanish Rice and Beans
- One Pot Wonder: Everything cooks in a single large skillet with a lid. Maximum flavor, minimal cleanup; it’s a dream on busy weeknights.
- Incredibly Flavorful & Healthy: Packed with pantry spices, vegetables, plant based protein from beans, and whole grains, this dish is as nourishing as it is delicious.
- Meal Prep & Freezer Champion: This recipe makes fantastic leftovers that taste even better the next day. It also freezes beautifully for future easy meals.
- Customizable & Pantry Friendly: Use whatever beans you have, swap the broth, adjust the heat, or toss in some leftover chicken or chorizo. It’s a perfect template.
- Family Friendly & Budget Friendly: A comforting, familiar dish that’s easy on the wallet and pleases both adults and kids alike.
Let’s Make One Pot Spanish Rice and Beans
The key to perfect one pot rice is the sofrito; a flavor base of sautéed onions, garlic, and spices; and resisting the urge to stir once the lid is on.
Ingredients You’ll Need
For the Rice and Beans:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ teaspoons smoked paprika (or sweet paprika)
- 1 ¼ teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- 2 cups long grain white rice (like jasmine or basmati)
- 1 (14.5 oz) can fire roasted diced tomatoes (or 1 cup jarred salsa)
- 2 (15.5 oz) cans kidney beans, drained and rinsed (or pinto/black beans)
- 3 cups vegetable broth or chicken broth (or water)
- ⅓ cup sliced green olives (with or without pimientos)
For the Optional Parsley Oil (Highly Recommended!):
- 3 tablespoons fresh parsley, finely chopped
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra virgin olive oil
Step by Step Instructions
1Build the Flavor Base (The Sofrito): Heat the 2 tablespoons of olive oil in a large, deep skillet or Dutch oven with a tight fitting lid over medium heat. Add the chopped onion and cook for 5-6 minutes, until softened and translucent.
Add the minced garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne (if using). Cook, stirring constantly, for 1-2 minutes until incredibly fragrant. This toasts the spices and wakes up their flavors.
2Toast the Rice: Stir the 2 cups of rice into the onion and spice mixture. Cook, stirring, for another 2 minutes until the rice grains become slightly translucent around the edges. This crucial step helps the rice stay separate and fluffy.
3Simmer to Perfection: Add the fire roasted tomatoes (with their juices), drained beans, and broth to the pot. Stir everything together and bring to a full boil over high heat.
Once boiling, immediately reduce the heat to low, cover the pot tightly with the lid, and let it simmer undisturbed for 20-25 minutes. Do not lift the lid! This lets the steam properly cook the rice.
After 20 minutes, check to see if the liquid is absorbed and the rice is tender. If needed, cover and cook for 5 more minutes. Once done, remove from heat and let it sit, covered, for 5 minutes.
4Make the Parsley Oil (Optional but Amazing): While the rice cooks, in a small bowl, combine the chopped parsley, lemon zest, lemon juice, and 3 tablespoons of olive oil. Stir well and set aside. This bright, herby oil is a fantastic finishing touch.
5Fluff and Finish: After the resting time, remove the lid and use a fork to gently fluff the rice and beans. Scatter the sliced green olives over the top.
6Serve and Enjoy: Drizzle the entire dish with the vibrant parsley oil. Serve immediately while hot!
Serving Suggestions & Expert Tips
- The No Peek Rule: Resist the urge to lift the lid while the rice is cooking! Every peek releases precious steam and can result in undercooked rice.
- Bean Swap: Kidney beans are classic, but pinto beans, black beans, or even chickpeas work wonderfully here.
- Make it a Full Meal: Top with sliced avocado, a dollop of sour cream or Greek yogurt, crumbled queso fresco or feta, or a squeeze of fresh lime juice. For extra protein, stir in some shredded rotisserie chicken or cooked chorizo with the beans.
- Broth vs. Water: Using broth (vegetable or chicken) adds a tremendous amount of flavor compared to water. It’s a simple upgrade that makes a big difference.
- Storage & Reheating: Store cooled leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave with a splash of water or in a skillet over medium low heat, stirring often.
This One Pot Spanish Rice and Beans is more than just a recipe; it’s a reliable, delicious, and comforting solution for so many dinner dilemmas. I hope it becomes a regular in your home!
One Pot Spanish Rice and Beans
Ingredients
For the Rice and Beans:
- 2 tbsp extra virgin olive oil
- 1 yellow onion finely chopped
- 3 cloves garlic minced
- 1 ½ tsp smoked paprika
- 1 ¼ tsp kosher salt
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional
- 2 cups long grain white rice jasmine/basmati
- 1 14.5 oz can fire roasted diced tomatoes
- 2 15.5 oz cans kidney beans, drained and rinsed
- 3 cups vegetable or chicken broth
- ⅓ cup sliced green olives
For the Parsley Oil (optional):
- 3 tbsp fresh parsley chopped
- ½ tsp lemon zest
- 1 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
Instructions
- Sofrito: Heat 2 tbsp oil in a large, lidded skillet over medium. Cook onion 5-6 mins until soft. Add garlic and all spices (paprika through cayenne); cook 1-2 mins until fragrant.
- Toast Rice: Stir in rice; cook 2 mins until grains look slightly translucent.
- Simmer: Add tomatoes, beans, and broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer 20-25 mins. Do not stir. Remove from heat; let sit covered 5 mins.
- Parsley Oil: While rice cooks, mix parsley, zest, juice, and 3 tbsp oil in a bowl.
- Finish: Fluff rice with a fork. Top with olives and drizzle with parsley oil. Serve.
Notes
- Do Not Stir: Avoid lifting the lid or stirring while the rice simmers for best results.
- Broth: Using broth instead of water adds significant flavor.
- Beans: Pinto or black beans can be substituted for kidney beans.
- Storage: Refrigerate leftovers for up to 5 days or freeze for 3 months.
