Holly's Homestead — Recipe
Spanish Rice and Beans
A smoky one-pan rice and bean dish with tomato, capsicum and paprika
DIFFICULTY Easy
COURSE Main
CUISINE Spanish
COURSE Main
CUISINE Spanish
Estimated nutrition per serve: 490 kcal · 16g protein · 92g carbohydrate · 7g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Heat the oil in a large lidded frying pan or pot over medium heat. Cook the onion and capsicum for 5 minutes until soft.
- Add the garlic, paprika and cumin and stir for 1 minute until fragrant.
- Stir in the rice to coat it in the spices, then add the tomatoes, stock and salt. Bring to the boil.
- Reduce to low, cover and cook for 15 minutes without lifting the lid.
- Stir in the beans, cover again and cook for 5 minutes until the rice is tender and the liquid is absorbed.
- Rest, covered, for 5 minutes, then fluff with a fork and scatter with parsley.
03Notes & substitutions
- Use any cooked beans - black, cannellini or chickpeas all work.
- Add chopped chorizo with the onion for a meaty version.
- Use homegrown beans cooked from dry, about 1 cup dry beans makes 2 cups cooked.
- Top with a fried egg, avocado or a spoon of yoghurt.
- Add a chopped chilli for heat.
04Common mistakes
- Lifting the lid — the steam escapes and the rice cooks unevenly.
- Not toasting the spices — raw paprika tastes flat; fry it briefly in the oil.
- Using too much liquid — the rice goes soft and sticky.
- Stirring while it cooks — it makes the rice gluey; leave it covered.
05Storage & leftovers
Fridge
Up to 3 days; cool within an hour and refrigerate promptly, as rice can carry bacteria that survive cooking.
Freezer
Freezes well for up to 3 months in portions.
Reheating
Reheat until steaming hot and only reheat once.
More About This Recipe
07Troubleshooting
- Rice is hard. Add a splash of hot water, cover and cook 5 minutes more.
- Rice is mushy. There was too much liquid or it cooked too long.
- Rice sticks to the pan. Use a heavy pan and keep the heat low.
- Dish is bland. Add more paprika, salt and a squeeze of lemon.
Frequently Asked Questions
Is it vegetarian?
Yes, with vegetable stock.
Can I use brown rice?
Yes - add 10 minutes and a little more stock.
Can I make it ahead?
Yes, it reheats well, adding a splash of water.
Can I use dried beans?
Yes - soak and cook them first, then use as the tinned beans.