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One-Pot Spanish Rice and Beans

Writer's picture: The Divine ChefThe Divine Chef

One-Pot Spanish Rice and Beans

This One-Pot Spanish Rice and Beans is a hearty, flavor-packed dish made with fluffy rice, tender black beans, and a rich tomato-based sauce infused with smoky paprika, cumin, and oregano. It’s a protein- and fiber-rich meal that’s both satisfying and easy to make in under 20 minutes. Perfect for meal prep or a comforting dinner, this dish is full of bold flavors and nourishing ingredients. Serve it with fresh cilantro, avocado, or a squeeze of lime for a delicious finishing touch!




Ingredients

1 Tablespoon Olive Oil

1 Small Onion, diced

4 Garlic Cloves, minced

1 Bell Pepper (red or green), diced

2 Tablespoon Tomato Paste

2 tsp Ground Cumin

2 tsp Onion Powder

2 tsp Garlic Powder each

1 tsp Smoked Paprika1 tsp Oregano

1/4 tsp Cayenne Pepper (optional for a little spicy)

3 cups Cooked Brown Rice

1/2 cup Vegetable Broth (add more if needed)

1 can (15 oz) Fire-Roasted Diced Tomatoes (including the juice)

1 can (15 oz) Black Beans or Kidney Beans, drained and rinsed

Salt and Black Pepper, to taste

Juice of 1/2 Lime

Chopped Fresh Cilantro and Avocado for garnish


Instructions

Heat olive oil in a large pot over medium heat. Sauté onions, garlic, and bell pepper until soft (5 minutes). Add the tomato paste and let cook out the rawness for about 30 seconds.


Stir in cumin, smoked paprika, oregano, and cayenne pepper, cooking for 1 minute to toast the spices.


Add rice and mix well to coat with the spice mixture.


Pour in vegetable broth, diced tomatoes (with juices), and drained black beans. Stir to combine.


Bring to a gentle boil, then reduce to a simmer for about 5 minutes or until heated through. Don't over cook to prevent soggy rice.


Squeeze lime juice over the rice, adjust seasoning if needed, and garnish with fresh cilantro. Serve warm with option of sliced avocado and vegan sour cream.

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