Spanish Rice And Beans - Easy Non Meat Dinners Full of Flavor

If you’re hunting for the ultimate protein rich vegetarian dinner, stop right here. Spanish rice and beans isn’t just food—it’s comfort in a bowl. We’re talking fluffy rice, tender beans, bold spices, and that little “how-did-I-ever-live-without-this” kick. Honestly, this dish has serious main-character energy.

What makes it so good? For starters, it’s one of those magical one pot food recipes—aka fewer dishes, less stress, more time scrolling or chilling. The combo of rice and beans also packs a complete protein punch, which is why this meal has been fueling families for centuries. From Mexico to the Caribbean, everyone has their own spin on an authentic rice and beans dish.

And here’s the kicker—it’s insanely flexible. Want a light dinner? Serve it up as-is. Feeding meat lovers? Pair it as one of those tasty veggie sides for dinner with grilled chicken or fish. Going full plant-based? Boom, you’ve got one of the easiest vegan rice dishes dinners you’ll ever make. IMO, this is the MVP of easy non meat dinners.

Oh, and if you’re feeling a little fancy, saffron instantly levels it up into a stunning saffron rice and beans creation. But even without the fancy threads of gold, you’ll get a dish bursting with smoky, savory, slightly tangy vibes that make your taste buds dance.

This isn’t some bland “beans on toast” situation either. Dominican kitchens know it, Mexican kitchens know it—this is a flavor-packed classic. Once you try this Spanish rice and beans recipe authentic to its roots, you’ll see why people all over Latin America and beyond have been making it for generations.

So, ready to add one of the tastiest bean dishes vegetarian lovers swear by into your weeknight rotation? Let’s get into it!

Spanish Rice And Beans - Easy Non Meat Dinners Full of Flavor

A cozy, flavor-packed meal that works beautifully as a weeknight main for vegetarians and vegans, or as a side for anyone who enjoys fish or meat. Everything comes together in a single pot, making cleanup a breeze. Naturally gluten- and dairy-free, this dish delivers a satisfying boost of plant-based protein.

Author: Alma   |   Servings: 4   |   Prep Time: 15 minutes   |   Cook Time: 20 minutes   |   Total Time: 35 minutes   |   Category: Dinner

Ingredients

• 1 tbsp oil (or swap with vegetable broth if you’re skipping oil)
• 1 medium onion, finely diced
• 1 medium red bell pepper, chopped small
• 3–4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp dried oregano
• ½ tsp smoked paprika
• A pinch of red pepper flakes
• Salt and freshly cracked black pepper, to taste
• 1 ½ cups (300 g) uncooked white rice (*see notes)
• 1 ¼ cups (300 ml) vegetable broth (adjust depending on rice type)
• 1 ¼ cups (300 g) salsa
• 1 (15 oz / 270 g) can kidney beans, rinsed and drained (*see notes)
• ½ cup (65 g) green olives, halved (optional)
• Fresh cilantro or parsley for garnish

Instructions

1. Rinse the rice in a bowl of cold or lukewarm water and soak for at least 10 minutes (30 minutes gives the best texture). Drain well and set aside. While the rice soaks, chop the onion, garlic, and bell pepper, and gather the rest of your ingredients.
2. Warm the oil in a large pot or deep skillet over medium heat. Toss in the onion and bell pepper, sautéing for about 3 minutes until softened. Add the garlic along with cumin, paprika, oregano, smoked paprika, and red pepper flakes. Stir for another minute to toast the spices.
3. Mix in the drained rice, salsa, and vegetable broth. Bring everything to a boil, then reduce heat to low. Cover tightly with a lid and let it gently simmer for 15–20 minutes. Don’t lift the lid or stir during this time—let the rice work its magic. Cooking times will vary depending on the type of rice you use (jasmine and basmati cook quicker than brown rice).
4. Once the rice is tender, switch off the heat. Remove the lid, fluff lightly with a fork, and season to taste with extra spices or salt if needed. Fold in the kidney beans and olives (if using). Finish with a sprinkle of fresh herbs for brightness.
5. Serve hot. Store any leftovers in a covered container in the fridge for up to 3 days.

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