Super Simple Vegan Spanish Rice & Beans

The scent of cumin and chili powder always transports me back to my college days. My tiny apartment kitchen became a haven, a place where I experimented with flavors and embraced budget-friendly meals. This Spanish rice and beans dish, in particular, was a staple. I remember throwing in whatever vegetables I had on hand, the vibrant colors a welcome contrast to the grey of winter days. It wasn’t fancy, but it was nourishing, comforting, and always a crowd-pleaser amongst my hungry, ramen-noodle-fueled friends. It’s a recipe born from necessity, but perfected with love.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Servings: 4
• Yield: 4 cups
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 1 cup brown rice
• 1 (8 ounce) can tomato sauce
• Water (or broth, see directions for how much to use)
• 1 dash salt
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon ground coriander
• ¼ teaspoon garlic powder
• ½ cup frozen mixed vegetables (the kind with peas, corn, carrots, green beans)
• 1 (15 ounce) can black beans, rinsed and drained

Equipment Needed

• Liquid measuring cup
• Heavy-bottom saucepan with lid
• Trivet or potholder
• Fork

Instructions

1. Begin by pouring the entire can of tomato sauce into a liquid measuring cup. Next, add either water or vegetable broth to the measuring cup until the total liquid volume reaches a minimum of 2 cups. If you intend to cook the rice alone without the frozen vegetables and beans, this amount should suffice. However, if you plan to incorporate both the frozen mixed vegetables and the black beans, increase the total liquid volume to approximately 2 ½ cups to ensure adequate moisture for cooking.

2. Transfer the tomato sauce and water (or broth) mixture into a heavy-bottomed saucepan. Add a dash or two of salt. The salt enhances the flavors of the spices and vegetables, so don’t be shy! Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.

3. Once boiling, reduce the heat to medium. Add the olive oil, ground cumin, chili powder, ground coriander, and garlic powder to the saucepan. Stir thoroughly to ensure the spices are evenly distributed throughout the liquid.

4. Introduce the brown rice to the saucepan. Ensure the rice is fully submerged in the liquid mixture. Stir to distribute the rice evenly and prevent clumping. Cover the saucepan loosely with a lid.

5. Allow the rice to simmer for approximately 35-40 minutes, or until the rice grains have softened and the liquid has been absorbed. The cooking time may vary depending on the type of rice used. Brown rice typically requires longer cooking times compared to white rice. During the simmering process, the rice will absorb the liquid, expanding and becoming tender. If you are only cooking the rice, most of the liquid should be absorbed by now. If you are adding vegetables and beans, reserve some liquid for them to absorb.

6. After the rice has reached the desired consistency, remove the saucepan from the heat source and place it on a trivet or potholder to protect your countertop from the hot pot. Add the rinsed and drained black beans and the frozen mixed vegetables to the saucepan. Stir well to combine the beans and vegetables with the cooked rice.

7. Cover the saucepan completely with the lid. Allow the mixture to sit and steam for about 10 minutes. This step is crucial as it allows the frozen vegetables to defrost and absorb the remaining liquid, resulting in a more flavorful and cohesive dish. The steam will also help the beans and vegetables to fully integrate with the rice.

8. Finally, remove the lid and fluff the Spanish rice and beans with a fork. This helps to separate the rice grains and distribute the beans and vegetables evenly throughout the dish. Check for seasoning and add more salt if necessary. Serve hot and enjoy! This versatile dish can be enjoyed as a side dish or as a filling for burritos and enchiladas.

Expert Tips & Tricks

• Spice It Up: For a smokier flavor, add a pinch of smoked paprika along with the other spices.
• Rice Variety: While this recipe calls for brown rice, you can easily substitute it with white rice, basmati rice, or even quinoa. Just adjust the cooking time accordingly. White rice will cook much faster than brown rice.
• Broth Boost: Using vegetable broth instead of water intensifies the flavor of the rice. Chicken broth (if you’re not vegan) also works well.
• Leftover Love: Day-old Spanish rice and beans makes excellent fried rice. Simply heat a little oil in a pan, add the rice and beans, and stir-fry until heated through.
• Don’t Peek: Resist the urge to lift the lid frequently during cooking, as this releases steam and prolongs the cooking time.

Serving & Storage Suggestions

Serve your Vegan Spanish Rice & Beans hot as a vibrant side dish, a hearty filling for burritos or tacos, or even as a base for a delicious vegan bowl topped with avocado, salsa, and a dollop of vegan sour cream.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until heated through, or warm gently in a saucepan on the stovetop with a splash of water or broth to prevent sticking. For longer storage, freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating. It’s best not to leave it at room temperature for longer than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	338 kcal	–
Calories from Fat	–	–
Total Fat	5.6 g	8%
Saturated Fat	0.9 g	4%
Cholesterol	0 mg	0%
Sodium	362.2 mg	15%
Total Carbohydrate	61.5 g	20%
Dietary Fiber	10.6 g	42%
Sugars	2.9 g	–
Protein	12.4 g	–

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Kick: Add a pinch of cayenne pepper or a finely chopped jalapeño to the spice mixture for extra heat.
• Veggie Boost: Incorporate other vegetables like diced bell peppers, zucchini, or mushrooms for added nutrients and flavor. Sauté them with the spices before adding the rice.
• Bean Bonanza: Experiment with different types of beans such as pinto beans, kidney beans, or chickpeas.
• Herb Infusion: Stir in fresh cilantro or parsley after cooking for a burst of freshness.
• Citrus Zing: Add a squeeze of lime juice at the end for a bright, tangy finish.
• Coconut Cream Dream: Replace some of the water with coconut milk for a richer, creamier rice.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked rice to make this dish?
A: Yes, you can use pre-cooked rice, but you’ll need to adjust the cooking time. Simply add the pre-cooked rice along with the beans and vegetables in step 6 and heat through until everything is warmed.

Q: How can I prevent the rice from sticking to the bottom of the pot?
A: Using a heavy-bottomed saucepan helps to distribute heat evenly and prevent sticking. Also, be sure to stir the rice occasionally during cooking.

Q: Can I make this recipe ahead of time?
A: Absolutely! This dish is perfect for meal prepping. Simply prepare the rice and beans as directed, let it cool, and store it in the refrigerator for up to 3 days.

Q: What can I substitute for tomato sauce?
A: If you don’t have tomato sauce on hand, you can use crushed tomatoes or tomato paste diluted with water. You can also try using salsa for a spicier flavor.

Q: Is this recipe suitable for freezing?
A: Yes, this recipe freezes well. Allow the rice and beans to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 2 months.

Final Thoughts

This Super Simple Vegan Spanish Rice & Beans is more than just a recipe; it’s a versatile canvas for your culinary creativity. Don’t be afraid to experiment with different spices, vegetables, and beans to create your own signature version. Whether you’re looking for a quick weeknight meal or a satisfying side dish, this recipe is sure to become a staple in your kitchen. So, gather your ingredients, put on some music, and get cooking! And please, share your creations and feedback with me – I’d love to see what delicious variations you come up with. Perhaps pair it with a refreshing margarita and some homemade guacamole for the ultimate fiesta!