Super Simple Vegan Spanish Rice Beans
Elevate your weeknight dinners with this *Super Simple Vegan Spanish Rice and Beans* recipe—an effortlessly flavorful one-pan dish that’s sure to please! Featuring tender long-grain white rice infused with smoky paprika, zesty cumin, and a touch of chili powder, this hearty meal is packed with protein-rich black beans, sweet bursts of corn, and juicy diced tomatoes. Simmered to perfection in savory vegetable broth, it's a wholesome, plant-based recipe that’s ready in just 40 minutes. Customize it with a sprinkle of fresh cilantro and a squeeze of lime for a vibrant finish. Perfect as a standalone meal or a satisfying side, this vegan Spanish rice recipe is ideal for busy weeknights or meal prepping. With minimal ingredients and maximum flavor, this dish is your new go-to for quick, healthy, and delicious vegan cooking!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 14-ounce can diced tomatoes (canned)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Heat a large, deep skillet or saucepan over medium heat, and add the olive oil.
Once the oil is hot, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic, and continue cooking for 1 minute until fragrant.
Stir in the rice, and toast for 1-2 minutes, ensuring it is evenly coated with the oil.
Add the vegetable broth, diced tomatoes with their juice, smoked paprika, ground cumin, chili powder, salt, and black pepper. Stir to combine everything well.
Bring the mixture to a simmer, then reduce the heat to low, cover with a lid, and let it cook for 15 minutes.
After 15 minutes, remove the lid and add the drained black beans and thawed corn. Stir gently to incorporate.
Cover the skillet again, and cook for an additional 5-7 minutes, or until the rice is fully tender and has absorbed most of the liquid.
Once the rice is cooked, remove it from the heat and fluff it gently with a fork.
Optional: Garnish with chopped fresh cilantro, and serve with lime wedges for added zest.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 10.4 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 905 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
