Why Spanish Rice & Beans?
This dish isn’t just delicious—it’s a powerhouse of nutrition. Did you know that when combined, rice and beans form a complete protein? This makes them a perfect vegetarian option that’s not only satisfying but also packed with essential nutrients. Inspired by traditional Gallo Pinto, this Spanish Rice & Beans recipe infuses savory flavors with wholesome ingredients, all in one pan and ready in under 30 minutes.
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Pro Tips for Perfect Spanish Rice & Beans:
- Fluffy Rice: Ensure the rice fully absorbs the broth for the best texture.
- Prevent Sticking: Use a non-stick pan and consider toasting the rice before adding liquid to avoid mushiness.
- Customization: Feel free to add more vegetables, switch up the spices, or incorporate a bit of heat with diced jalapeños.
Serving Suggestions:
This versatile dish works wonderfully as a hearty vegetarian meal or as a robust side dish. Pair it with grilled chicken, beef, or enjoy it with quesadillas or fajitas for a fulfilling meal. Add toppings like avocado slices, chopped cilantro, a squeeze of lime, or a dollop of sour cream for extra flavor.
Storing for Later:
- Refrigerate: Keep in an airtight container for up to 5 days.
- Freeze: Cool completely, store in a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat with a bit of broth to refresh the flavors.
Spanish Rice with Pinto Beans Recipe
Serving: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 2 tbsp olive oil
- 1/4 yellow onion, diced
- 1 tbsp minced garlic
- 1 green or any color bell pepper, diced
- 2 cups uncooked white rice
- 1 tsp cumin
- 2 tsp chili powder
- 2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup salsa (any brand)
- 1/2 cup tomato sauce
- 2 1/2 cups vegetable broth
- 2 (14 oz) cans pinto beans, drained and rinsed
- 1/2 cup white cheddar cheese, shredded
Cooking Instructions:
- To a large deep pan on the stove over medium heat, add the olive oil. Once hot, add in the onion, garlic, and bell pepper. Let cook together, stirring occasionally, for 5 minutes.
- Stir in the rice, seasonings, salsa, tomato sauce, vegetable broth, and pinto beans. Stir well to combine.
- Cover and let simmer, stirring occasionally, for 20 minutes or until the rice is tender. If the liquid line gets too low, add in 1/2 cup more broth or water as needed.
- Once the rice is tender, stir in the shredded cheese.
- Top with your favorite toppings and enjoy!
I’m Julia Pacheco, a published cookbook author and food creator who’s passionate about delicious, budget-friendly meals that bring people together. From learning to cook with my mom to navigating life on WIC and food stamps, I know the value of making every meal count.
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Spanish Rice with Pinto Beans Recipe
Ingredients
- 2 tbsp olive oil
- 1/4 yellow onion diced
- 1 tbsp minced garlic
- 1 green or any color bell pepper diced
- 2 cups uncooked white rice
- 1 tsp cumin
- 2 tsp chili powder
- 2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup salsa any brand
- 1/2 cup tomato sauce
- 2 1/2 cups vegetable broth
- 2 14 oz cans pinto beans, drained and rinsed
- 1/2 cup white cheddar cheese shredded
Instructions
- To a large deep pan on the stove over medium heat, add the olive oil. Once hot, add in the onion, garlic, and bell pepper. Let cook together, stirring occasionally, for 5 minutes.
- Stir in the rice, seasonings, salsa, tomato sauce, vegetable broth, and pinto beans. Stir well to combine.
- Cover and let simmer, stirring occasionally, for 20 minutes or until the rice is tender. If the liquid line gets too low, add in 1/2 cup more broth or water as needed.
- Once the rice is tender, stir in the shredded cheese.
- Top with your favorite toppings and enjoy!