Vegan Spanish Rice and Beans is an easy one-pot dish that comes together in just 35 minutes! It’s a tasty main or side dish that’s perfect for weeknight meals!
I love quick and easy meals. Especially those made in one pot, making for easy cleanup!
This rice and beans recipe is one of those easy and delicious plant based meals. It’s loved by kids and adults alike. And it’s made with budget friendly pantry staples in just about a half hour. That’s likely quicker than you can drive to fast food restaurant and return with takeout!
And it’s so much healthier than takeout! This vegetarian recipe is a great source of protein, fiber, B vitamins, Vitamin C, iron, and folate. And it’s completely oil free, dairy free, and gluten free.
This recipe is perfect for meal prep! Just divide the Spanish rice into individual meal sized containers and store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Ingredients needed for this recipe
Below are the ingredients needed for this recipe. The specific measurements are included in the printable recipe card at the bottom of the post, along with nutrition facts.
- Uncooked rice – I used long grain white rice. Jasmine rice or basmati rice are also great options. You can use long grain brown rice; it’s healthier, but the cooking time will be longer.
- Kidney beans – canned beans are fine, but you can also cook your beans from dry. Other beans like black beans or pinto beans are good substitutions.
- Onion – I used a yellow onion, but white is good too!
- Red bell pepper – this adds a bit of sweetness to the rice and beans.
- Garlic – lots of garlic for flavor!
- Canned tomatoes – I like to use canned petite diced tomatoes. For an extra depth of flavor, used canned fire roasted diced tomatoes.
- Vegetable broth – you can use homemade vegetable stock, store bought veggie broth, or dissolve some vegetable bouillon in some water.
- Spices – chili powder, ground cumin, paprika, and salt. If you want to add a bit of smokey flavor, use smoked paprika. If you want a bit more spice, add a little cayenne pepper to taste. You can also add some dried oregano, if you like.
How to make this recipe
Place the rice in a bowl of cool water and let it soak for about 10 minutes while you chop the vegetables. Drain the rice and discard the water. This removes some of the starch so the rice will be less sticky.
Heat a large skillet or pot with a fitted lid over medium heat until hot. Add the diced onions and peppers, and saute until the onions are translucent.
Next, add the garlic and spices and saute for another minute, until the garlic is fragrant.
Add rice, veggie broth, and tomatoes to the pan. Bring it to a boil over medium high heat. Reduce the heat to the stove’s lowest temperature, and simmer for about 20 minutes. Different rices will take different amount of time to cook. Do not remove the lid or stir the rice when it is cooking.
If you’re using brown rice, increase the cooking time to 40 minutes.
Once the rice is done, stir in the kidney beans. If desired, garnish with fresh cilantro or parsley, sliced avocado, green olives, or green onion. My Dairy Free Sour Cream or my Vegan Cheddar Cheese would also be tasty toppings for this rice.
What to eat with vegan Spanish rice and beans
Rice with beans can be eaten as a meal on its own. This recipe contains protein and fiber from the beans, carbohydrates from the rice, and vitamins and minerals from the vegetables.
Although it is not necessary to combine foods in a single meal to create complete proteins, the beans and the rice complement each other and provide all the essential amino acids for a complete protein.
This recipe would be a delicious side for any of these recipes:
- Quinoa and Black Bean Enchiladas
- Vegan Soy Curl Fajitas
- Vegan Tostadas
- Black Bean and Grilled Vegetable Tacos
- Vegan Taco Salad
Frequently asked questions:
This bean and rice recipe is high in B vitamins, vitamin C, iron, folate, and protein. It is also made without oil, making it low in fat. When combined, beans and rice contain all of the essential amino acids, making this dish a source of complete protein.
Store leftover Spanish rice and beans in a covered container in the refrigerator for up to 5 days. It can be reheated in the microwave, stirring at 30 second intervals.
This recipe freezes very well, making it a great recipe for meal prep! Place the rice and beans in an airtight container and freeze for up to 3 months. Allow it to thaw in the refrigerator before reheating.
Here are more plant based rice recipes:
If you make this recipe, please be sure to leave a rating and feedback below. It only takes a few seconds, but helps other visitors to my site. Thank you for taking the time to leave your comment!
And come join my Oil Free Vegan Recipes and Support Facebook group, where you can share your favorite oil free vegan recipes, and give and receive support on your plant based journey.
Spanish Rice and Beans
- 1 medium onion diced
- 1 medium red bell pepper diced
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 3 cups vegetable broth
- 2 cups long grain white rice
- 15 ounce can diced tomatoes
- 15 ounce can kidney beans rinsed and drained
- Heat a large stainless steel skillet to medium high heat. Add the diced onion and red bell pepper and saute until the onion is translucent. Use a bit of water or vegetable broth to deglaze the pan when the vegetables stick.
- Add the garlic and spices and saute for another minute, until the garlic is fragrant.
- Add the rice, vegetable broth, and diced tomatoes. Stir together, and bring to a boil. Then reduce the heat, cover and simmer for 20 minutes.
- Stir and check to make sure the rice is cooked. If it's not quite done, simmer for a few more minutes, adding a bit more broth or water, if necessary. Taste for seasoning at this time, adding more spice if preferred.
- Stir in the kidney beans and garnish with chopped cilantro, if desired.