Spanish Rice And Beans

Spanish Rice And Beans
4.5 from 2 ratings
This recipe is an excellent starting point for anyone looking for a straightforward and traditional Spanish-style rice and beans dish. Serve inside flour tortillas with shredded cheese, lettuce and yogurt or sour cream to make a delicious vegetarian burrito.This recipe is by Martine Perez from Santa Rosa, California, and was originally published in The Baltimore Sun.
Prep Time
Cook Time
Spanish Rice and Beans recipe - The Daily Meal
Total time: 45 minutes
  • 2 tablespoon olive oil
  • 1/2 onion, finely chopped
  • 1 1/2 cups uncooked rice
  • 3 cloves garlic, finely chopped
  • 2 cup chicken or vegetable broth
  • 1 cup fresh or bottled salsa
  • 2 tablespoon sofrito, or more to taste (see notes)
  • 1 (15-ounce) can beans, drained and rinsed (black, kidney or your favorite)
  • 1/2 cup fresh cilantro, chopped
  1. In a large saucepan over medium heat, heat 2 tablespoons olive oil. Add 1/2 an onion (finely chopped) and saute until soft, about 2 minutes.
  2. Stir in 1 1/2 cups uncooked rice. Mix with the onion and cook about 5 minutes or until the rice turns a golden color. Add in 3 cloves finely chopped garlic and saute for 1 minute more.
  3. Slowly pour in 2 cups chicken or vegetable broth, then add 1 cup salsa (fresh or bottled) and 2 tablespoons sofrito. Add 1 (15-ounce) can drained and rinsed beans and stir.
  4. Bring to a boil. Reduce heat to low and cover. Rice should simmer about 25 minutes, until all the broth is absorbed.
  5. Mix well, then add 1/2 cup chopped fresh cilantro and serve.