Save It The first time I made Spanish rice and beans, I was rushing to feed unexpected guests on a rainy Tuesday. I panicked slightly when I realized I had no fresh tomatoes, but that jar of salsa in the back of my cupboard saved dinner completely. Now it is my go-to comfort food when I need something nourishing but do not want to think too hard about cooking.
My roommate walked in while this was simmering and immediately asked what smelled so incredible. That rich tomato and cumin aroma filling our tiny apartment made it feel like we were eating at someone's abuela's house instead of our cramped college kitchen.
Ingredients
- 1–2 tablespoons olive oil: This creates the foundation for sautéing the onion and toasting the rice slightly, which adds subtle depth
- 1/2 medium white or yellow onion: Finely dicing ensures it melts into the rice rather than leaving obvious chunks
- 2 cups long grain brown rice: Brown rice holds up beautifully here and adds nutty flavor that white rice lacks
- 3 cups vegetable broth: Use a good quality broth since it provides most of the savory backbone
- 1 1/2 cups tomato-based salsa: This shortcut ingredient delivers tomatoes, garlic, and peppers all at once
- 1 teaspoon ground cumin: The earthy warmth that makes this taste distinctly Mexican
- 1 teaspoon smoked paprika: Adds a subtle smokiness that mimics flavors from long simmering
- Salt: Essential to bring all the flavors together
- 1 can black beans or kidney beans: Drain and rinse well to remove excess sodium and canning liquid
- Fresh chopped cilantro: The bright herbal finish that cuts through the rich spices
Instructions
- Get your onion started:
- Heat olive oil in a large pot over medium heat, then add the diced onion and cook 3 to 4 minutes until it turns translucent and fragrant.
- Add everything but the beans:
- Pour in the brown rice, vegetable broth, salsa, cumin, smoked paprika, and salt, then stir until everything is evenly distributed.
- Simmer it low and slow:
- Bring to a boil, reduce to low, cover tightly, and let it simmer gently for about 40 minutes until the rice is tender.
- Fold in the beans:
- Once the liquid is absorbed and rice is cooked, gently stir in the drained beans and taste to adjust seasoning.
- Let it rest:
- Keep the pot covered off the heat for at least 10 minutes so the flavors can meld and the rice can finish steaming.
- Finish and serve:
- Fluff everything with a fork, sprinkle generously with fresh cilantro, and bring it to the table while still steaming.
Save It This recipe became my signature contribution to every potluck and family gathering. There is something deeply satisfying about serving a dish that looks impressive but required almost no active effort.
Making It Your Own
I have discovered that adding a diced red bell pepper with the onion makes the final dish even more vibrant. The sweetness balances the smoked paprika perfectly.
Speed It Up When Needed
Some nights I need dinner faster than brown rice can deliver. White long grain rice works beautifully here and shaves twenty minutes off the cooking time.
Serving Suggestions
This is hearty enough to stand alone as a main dish with just a simple salad. A squeeze of fresh lime right before serving brightens everything wonderfully.
- Top with avocado slices for extra creaminess
- Serve alongside grilled corn or roasted sweet potatoes
- Wrap leftovers in tortillas for the best burritos
Save It There is nothing quite like standing at the stove while this simmers, knowing something so simple will bring everyone to the table with smiles.
Common Questions About Recipes
- → Can I use white rice instead of brown?
Yes, substitute long grain white rice and reduce cooking time to 15-20 minutes. The texture will be lighter and less nutty than brown rice.
- → What type of beans work best?
Black beans or kidney beans are traditional choices. Pinto beans also work beautifully. Drain and rinse canned beans thoroughly before adding.
- → How can I make this spicier?
Sauté diced jalapeños with the onion, add chili flakes with the spices, or use a hot salsa. Adjust heat level to your preference.
- → Can I add other vegetables?
Diced red bell pepper, corn, or diced tomatoes can be added with the onion. Green bell peppers work well too for extra color and nutrition.
- → How long do leftovers keep?
Store refrigerated in an airtight container for up to 3 days. Reheat with a splash of water or broth to refresh the texture.
- → Is this dish freezer-friendly?
Yes, freeze portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.