Spanish Rice and Beans

Spanish Rice and Beans

  • Prep: 5 min
  • Cook Time: 30 min
  • Total: 35 min
  • Serving: 6
This is a rendition of my grandpa Casey's Spanish rice—a natural served with refried beans. Brown rice can be substituted for the basmati to add a bit more fiber. Team rice up with high fiber beans for a winning balanced meal.


  • 1 teaspoon olive oil
  • 1 cup long-grain basmati rice
  • 1 (16 ounce) can diced tomatoes
  • 4 cups of water
  • 1 (6 ounce) onion (about 1 cup)
  • ½ cup chopped fresh parsley
  • ½ teaspoon salt


  1. Heat oil in a large heavy bottom pot.
  2. Pour in rice and stir until lightly toasted and fragrant, about 5 minutes.
  3. Remove from heat and carefully stir in tomatoes and 4 cups of water.
  4. Place pot back on burner and add onion, parsley and salt.
  5. Bring to a boil, cover and simmer over low heat until water is absorbed, about 20 minutes.
  6. Remove from heat and let rice sit covered for 5 minutes.
  7. Fluff with a fork and serve with refried beans or cooked beans of your choice.
  8. Garnish with chopped tomatoes, avocado, and cucumber.


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