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Spanish rice and beans

Spanish Rice and Beans


1 Star2 Stars3 Stars4 Stars5 Stars (20 votes, average: 4.35 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

This Spanish rice and beans brings big flavor to humble ingredients! It’s a tasty vegan and vegetarian main dish or easy side dish.


Ingredients

Scale
  • 1/2 medium white onion (1 cup finely diced)
  • 2 tablespoons olive oil
  • 2 cups medium or long grain white rice
  • 1 1/2 cups salsa
  • 1 teaspoon adobo sauce from a can of chipotle peppers*
  • 3 cups vegetable broth
  • 1/2 teaspoon kosher salt, plus more to taste
  • 15-ounce can beans (kidney, pinto, or black beans), drained and rinsed
  • 1/2 cup chopped roasted red peppers from a jar
  • 1/2 cup chopped cilantro

Instructions

  1. Finely dice the onion.
  2. Heat the olive oil in a large saucepan over medium heat. Add the onion and saute for 5 minutes until translucent, stirring occasionally. Add the rice and cook for 2 minutes, stirring occasionally. Add the salsa, adobo sauce, broth, and kosher salt.
  3. Bring to a boil. Then reduce the heat to low, cover, and simmer for 20 minutes until all the liquid is cooked out. Remove from the heat and allow to stand for 5 minutes to steam.
  4. Fluff with a fork. Stir in the beans (drained and rinsed), chopped roasted red peppers and cilantro. Serve immediately.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegetarian

Keywords: Spanish beans and rice