Spanish Rice and Beans

This easy Spanish rice and beans recipe is a one-pot vegan meal that’s great as a main dish with some leafy greens on the side or as a side dish to your favourite vegan Mexican-inspired meal!

Course: Main Course, Side DishCuisine: Mexican, Tex-MexTotal Price: $2.29Price per Serving: $0.57 Prep Time: 5 minutesCook Time: 25 minutesTotal Time: 30 minutes Servings: 4 Calories: 311kcal


  • 1 cup (200 grams) long grain white rice – $0.15
  • 2 tablespoons olive oil – $0.20
  • ½ medium onion finely diced – $0.08
  • 2 cloves of garlic minced – $0.08
  • ½ tablespoon smoked paprika – $0.18
  • 1 teaspoon cumin – $0.06
  • ½ teaspoon dried oregano – $0.02
  • 1 ½ cups (355 ml) vegetable stock – $0.68
  • ¾ cup (177 ml) plain tomato sauce – $0.36
  • 1 teaspoon salt or more to taste – $0.03
  • 1 can (15 oz / 425 grams) pinto beans, drained and rinsed (can sub other bean) – $0.50
  • Pepper to taste – $0.03
  • Optional garnish: chopped cilantro tabasco sauce, avocado


  • Place the rice in a bowl and cover with cool water. Swirl your fingers through the rice to release some of the starch. Drain and repeat.
  • Drain the rice in a strainer and set aside to dry off while you chop the onion and garlic.
  • Heat the oil in a large pan or pot over medium heat. Fry the onion until soft then add the garlic and fry for a minute more or until soft.
  • Add the well-drained rice and turn the heat to medium-low. Gently toast, stirring frequently and watching carefully that it doesn’t burn, until the grains begin to take on a golden-brown color.
  • Remove the pan from the heat for a minute and stir in the paprika, cumin and oregano. Allow the spices to release their fragrance. We do this off the heat as paprika can burn easily.
  • Return the pan to the heat and add the stock, tomato sauce and salt. Cover the pan and raise the heat to medium-high to bring to a boil. Once it reaches a boil, lower the heat to low.
  • Allow to gently simmer for 12 – 15 minutes or until the liquid is absorbed and the rice is nearly tender. Try not to lift the lid but you can sneakily grab a spoonful if you want to check how the rice is cooking.
  • After 12 – 15 minutes the rice should be still a bit firm in the middle but not hard. Remove the pan from the heat and allow to steam, without removing the lid, for 5 minutes.
  • Finally, remove the lid and stir in the beans. Check the seasoning if it needs more salt and pepper.
  • Serve immediately.


Calories: 311kcal | Carbohydrates: 53g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 1351mg | Potassium: 431mg | Fiber: 5g | Sugar: 4g | Vitamin A: 818IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg

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