Vegan Spanish Rice and Beans (Mexican Rice)

This delicious, one-pan Spanish Rice and Beans recipe is a flavorful and easy meal that’s packed with protein and perfect as a main dish or side. Made with pantry staples and ready in about 30 minutes, this Mexican-inspired rice dish is vegan, gluten-free, and wonderfully spiced.

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

1 tablespoon olive oil or avocado oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup long-grain rice (white or brown)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder (optional for heat)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 1/2 cups vegetable broth
1 cup canned diced tomatoes (with juices)
1 can black beans or pinto beans, drained and rinsed
1/2 cup corn kernels (optional)
1/4 cup fresh cilantro, chopped, plus more for garnish
Lime wedges for serving

Instructions

1. Sauté the Aromatics

In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.

2. Toast the Rice

Add the rice to the skillet and cook, stirring frequently, for 2-3 minutes until it becomes slightly golden. This step adds a bit of nuttiness to the rice.

3. Add the Seasonings

Sprinkle in the cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to coat the rice evenly with the spices.

4. Add Liquids and Cook the Rice

Pour in the vegetable broth and diced tomatoes (including the juices). Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

5. Add Beans and Corn

Once the rice is cooked, gently stir in the beans and corn. Cover and cook for another 5 minutes to heat everything through.

6. Finish with Fresh Herbs

Remove the skillet from heat. Stir in the fresh cilantro and fluff the rice with a fork.

7. Serve

Serve warm with lime wedges on the side for a zesty finish. Garnish with additional cilantro if desired.

Tips

Make it Spicy: Add chopped jalapeños or a pinch of cayenne pepper for an extra kick.
Extra Vegetables: Feel free to add chopped bell peppers, diced zucchini, or peas for added color and nutrition.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

This Spanish Rice and Beans is perfect as a filling for burritos, a side dish for tacos, or as a hearty meal on its own. Simple, wholesome, and absolutely satisfying!