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!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Heat a large, deep skillet or saucepan over medium heat, and add the olive oil.

Step 2

Once the oil is hot, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Add the minced garlic, and continue cooking for 1 minute until fragrant.

Step 4

Stir in the rice, and toast for 1-2 minutes, ensuring it is evenly coated with the oil.

Step 5

Add the vegetable broth, diced tomatoes with their juice, smoked paprika, ground cumin, chili powder, salt, and black pepper. Stir to combine everything well.

Step 6

Bring the mixture to a simmer, then reduce the heat to low, cover with a lid, and let it cook for 15 minutes.

Step 7

After 15 minutes, remove the lid and add the drained black beans and thawed corn. Stir gently to incorporate.

Step 8

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.

Step 9

Once the rice is cooked, remove it from the heat and fluff it gently with a fork.

Step 10

Optional: Garnish with chopped fresh cilantro, and serve with lime wedges for added zest.

Nutrition Facts

Serving size	(1254.2g)

Amount per serving	% Daily Value*
Calories	400.8

Total Fat 5.5g	0%
Saturated Fat 0.9g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 4257.1mg	0%
Total Carbohydrate 87.5g	0%
Dietary Fiber 16.7g	0%
Total Sugars 27.8g
Protein 14.6g	0%

Vitamin D 0IU	0%
Calcium 229.3mg	0%
Iron 5.5mg	0%
Potassium 2079.7mg	0%

*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.

Source of Calories

Fat: 10.8%

Protein: 12.8%

Carbs: 76.4%