Spanish-Style Rice and Red Beans
Recipe type: Rice and beans
Cuisine: Vegan / healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6
A classic Spanish dish, this is a great choice when you want something easy and hearty. Briny olives perk up the mellow flavor of brown rice and beans.
  • 1¼ cups uncooked brown rice (see note)
  • 1 tablespoon extra-virgin olive oil, or 3 tablespoons broth or water
  • 1 large yellow or red onion, quartered and thinly sliced
  • 3 to 4 cloves garlic, minced
  • 3½ cups cooked or two 15- to 16-ounce cans (drained and rinsed) small red beans
  • 1½ cups diced ripe tomato
  • ¾ cup pimiento-stuffed green olives, chopped
  • 3 scallions, thinly sliced
  • 1 tablespoon adobo seasoning, more or less to taste
  • Dried hot red pepper flakes to taste
  • Salt and freshly ground pepper to taste
  • ½ cup chopped fresh cilantro or parsley
  1. Combine the rice with 2½ cups water in a small saucepan and bring to a slow boil. Lower the heat and simmer gently and steadily, covered, until the water is absorbed, about 30 minutes. If you’d like a more tender grain, add another ½ cup water and cook until absorbed. This step can be done ahead.
  2. Shortly before serving, add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion just begins to brown.
  3. Add the cooked rice to the skillet along with the remaining ingredients except the last two. Cook for 5 to 8 minutes, or until everything is well heated through.
  4. Season with salt and pepper, then stir in half of the cilantro. Pass around the remaining cilantro to top individual servings.
Recipe by VegKitchen at