One Pot Spanish Rice and Beans

Spanish rice and beans is a cozy one-pot meal made with simple pantry staples and plenty of flavor. If you’re searching for healthy dinner ideas, this recipe delivers a hearty, satisfying dish that’s vegetarian, gluten free, and easy enough for any night of the week.

Everything cooks together in one pot, making cleanup simple while allowing the flavors to blend beautifully. It’s the kind of reliable recipe that works just as well for busy weeknights as it does for meal prep and leftovers.

The Spanish-inspired flavors make this dish comforting and family-friendly, with a balance that both kids and adults tend to love. It’s simple, filling, and made from ingredients you likely already have in the kitchen.

For extra freshness, a drizzle of parsley oil made with parsley, lemon juice, and olive oil adds a bright finish that really wakes up the whole dish. It’s optional, but it gives the rice and beans an extra layer of flavor.

You can also top each bowl with sliced avocado or a crispy fried egg for something even heartier. The leftovers are versatile too, working perfectly as a filling for burritos, tacos, or enchiladas.

One Pot Spanish Rice and Beans

Print

Spanish rice and beans is a cozy one-pot meal made with simple pantry staples and plenty of flavor. If you’re searching for healthy dinner ideas, this recipe delivers a hearty, satisfying dish that’s vegetarian, gluten free, and easy enough for any night of the week.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 tsp. paprika
• 1 1/4 tsp. kosher salt
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper (optional for added heat)
• 2 cups long-grain white rice (such as jasmine or basmati)
• 1 (14.5-oz.) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
• 2 (15.5-oz.) cans kidney beans, drained and rinsed
• 3 cups vegetable or chicken broth (sub water)
• 1/3 cup sliced green olives

Parsley Oil (optional)

Toggle ingredient group

• 3 Tbsp. finely chopped fresh parsley leaves
• 1/2 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
• 3 Tbsp. extra-virgin olive oil

Instructions

Step-By-Step Instructions

Please leave a star rating and comment to let us know how you liked this recipe!

Notes

• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• To reheat, warm individual portions in the microwave, stirring every 30 seconds until heated through. You can also reheat the rice and beans in a skillet over medium heat with a splash of water to help restore moisture.
• For longer storage, place in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Let us know if you liked this recipe. Try the other recipe categories as well!