Spanish Rice and Beans – Okay, confession time: I stumbled onto this recipe by accident. I’d just come back from a trip to Puerto Rico where every meal felt like a celebration—colorful plates, big flavors, and this unspoken rule that rice and beans must make an appearance. Back home, I was craving that same comforting vibe, but let’s be real, I didn’t have hours to simmer something fancy.
So, I threw together what I had—rice, beans, a pack of sazón I’d picked up at a tiny market (the cashier gave me side-eye for grabbing the last box, by the way), and some adobo. And you know what? It wasn’t just good—it was ridiculously good. Like, eat-it-out-of-the-pan good. My family barely made it to the table before digging in.
Now, whenever I make Spanish rice and beans, I’m reminded of that trip—the music, the sunshine, the food that brought strangers and friends together. Funny how a humble dish can feel like a passport sometimes, huh?
Why You’ll Love This Spanish Rice and Beans Recipe?
Let’s talk straight: Spanish rice and beans are like that one friend who’s always there when you need them.
- It’s quick. Dinner on the table in under 40 minutes? Yes, please.
- It’s packed with flavor, thanks to sazón and adobo. (Not familiar? Think of them as little packets of flavor dynamite.)
- You don’t need a gourmet pantry. Rice, beans, a few spices—it’s budget-friendly and delicious.
- It’s flexible. Vegetarian? Check. Gluten-free? Double-check.
- Oh, and did I mention it’s a one-pot wonder? Less cleanup = more time for dessert.
Ingredient Notes:
Let’s break this down like we’re grocery shopping together.
- White Rice: The star of the show. I like long-grain because it stays fluffy, but if you only have short-grain or even jasmine rice, go for it. Who’s judging?
- Sweet Onion: Adds a mellow sweetness that balances all those spices. Chop it small so it melts into the dish.
- Sazón & Adobo Seasonings: These are non-negotiable if you want authentic flavor. If you can’t find them, you can DIY with paprika, garlic powder, cumin, and salt.
- Red Beans: They’re hearty, protein-packed, and just plain good. Drain and rinse them unless you like overly salty surprises.
- Green Olives (Optional): These are the polarizing ingredient. If you love a salty, briny punch, toss them in. If not, skip them—no hard feelings.
Pro Tip: Toast the rice in olive oil before adding water. It gives the dish this nutty, slightly crispy edge that’s chef’s kiss.
How To Make Spanish Rice and Beans?
Cooking this feels less like following a recipe and more like creating magic with pantry staples. Let’s do it:
- Start with the Basics: In a medium saucepan, bring water, rice, and olive oil to a boil. Once it’s bubbling like a mini volcano, toss in your onion, sazón, adobo, garlic, and black pepper. Stir it like you mean it.
- Simmer Down: Lower the heat to medium-low and cover the pot. Let it simmer for 10 minutes. No peeking! Trust the process. This is when the rice absorbs all those delicious spices.
- The Fun Part: Stir in the beans and olives (if you’re feeling fancy). Let it cook for another 10 minutes, or until the rice is tender and the liquid has evaporated. Your kitchen should smell amazing by now.
- Fluff & Serve: Turn off the heat, fluff the rice with a fork, and serve it up hot. Oh, and don’t forget to taste-test—just to “check the seasoning,” of course.
Storage Options:
Got leftovers? Lucky you! This dish actually gets better the next day.
Want To Save This Recipe?
- In the Fridge: Store it in an airtight container for up to 4 days. Add a splash of water when reheating to keep it from drying out.
- In the Freezer: Portion it out into freezer bags or containers. It’ll keep for 3 months, so you’ll always have a quick dinner option.
Variations and Substitutions:
Want to mix things up? Here are some fun twists:
- Switch the Beans: Black beans, pinto beans, or even lentils work great.
- Try a Different Rice: Brown rice for a nuttier flavor, or quinoa if you’re feeling adventurous.
- Add Veggies: Diced bell peppers, peas, or even spinach can make this dish extra vibrant.
- Protein Boost: Stir in shredded chicken, cooked sausage, or crispy tofu.
- Spice It Up: A pinch of cayenne or a splash of hot sauce will take it to the next level.
What to Serve with Spanish Rice and Beans?
Spanish rice and beans is a rockstar on its own, but if you’re feeling extra, pair it with:
- Tortilla Chips: Perfect for scooping up those last bits of rice.
- Guacamole: Creamy, zesty, and a match made in heaven.
- Grilled Chicken: For a protein-packed meal.
- Fresh Salad: Something crisp to balance the bold flavors.
- Sweet Plantains: That sweet-and-savory combo never gets old.
Frequently Asked Questions:
Can I use brown rice instead of white rice?
Absolutely! Just know it takes longer to cook, so add a little extra water and time.
What if I can’t find sazón or adobo seasoning?
No worries—make your own with paprika, garlic powder, cumin, and salt. It won’t be exact, but it’ll still taste amazing.
Is this dish spicy?
Not at all! It’s more about bold flavor than heat. But if you like a kick, sprinkle in some chili flakes or drizzle on hot sauce.
Give it a try and let me know how it turns out! Did you skip the olives? Add extra spice? I’d love to hear your twist on it. Happy cooking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Spanish Rice and Beans
Ingredients
- 2 ¼ cups water
- 1 cup uncooked white rice
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 1 1.41-ounce package sazón seasoning
- 1 ½ teaspoons adobo seasoning
- ½ teaspoon minced garlic
- ½ teaspoon ground black pepper
- 1 15-ounce can red beans, drained and rinsed
- 1 2.25-ounce can pitted green olives (optional)
Instructions
Prepare the Rice Base:
- In a medium saucepan, combine the water, white rice, and olive oil. Bring the mixture to a rolling boil over high heat. Once boiling, stir in the chopped onion, sazón seasoning, adobo seasoning, minced garlic, and ground black pepper. Mix thoroughly to ensure the spices are evenly distributed.
Simmer the Rice:
- Reduce the heat to medium-low and cover the saucepan with a tight-fitting lid. Allow the rice to cook undisturbed for approximately 10 minutes. This step enables the rice to absorb the seasoned water while the flavors meld together.
Incorporate Beans and Olives:
- Carefully remove the lid and add the drained and rinsed red beans to the saucepan. If using, stir in the pitted green olives. Mix gently to combine all the ingredients without breaking the rice grains.
Final Cooking Stage:
- Cover the saucepan again and continue cooking over medium-low heat until the liquid has been fully absorbed and the rice is tender, approximately 10 additional minutes. Ensure the heat remains low to prevent scorching.
Serve and Enjoy:
- Remove the saucepan from the heat and fluff the rice gently with a fork to separate the grains. Serve hot as a standalone dish or pair with your favorite sides for a complete meal.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
