• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Side Dishes » Spanish Rice with Black Beans

Spanish Rice with Black Beans

August 9, 2017 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Delicious Spanish rice becomes a complete meal with the added black beans. Make it totally vegan too!

This Spanish rice is a great side dish, but can also double as a meal. Make it totally vegan too!

Spanish Rice Souped Up

This is not your ordinary Spanish rice!

It’s a bit spicy thanks to the bit of jalapeño that is in there. It has great seasoning courtesy of the homemade spice mix, and becomes a complete meal when you add the black beans!

And instead of the usual tomato sauce, this recipe uses diced tomatoes, and if you use the fire-roasted variety, you get a bigger depth of flavor.

Delicious Spanish rice becomes a complete meal with the added black beans. Make it totally vegan too!

About The Green Bell Pepper

When I make Spanish rice, I don’t cook the green peppers. I just heat them through and add them at the end.

The reason for this is it not only adds a pleasant crunch factor to the rice, but it maintains it’s full flavor. This is a personal preference of mine since I think that when peppers cook too long, that is when they stop being bright green, they lose a great deal of their flavor.

However, if you don’t want a crunch and are fine with completely cooked green bell pepper, then saute them along with the onions.

Delicious Spanish rice becomes a complete meal with the added black beans. Make it totally vegan too!

Black Beans Make It A Complete Meal

This idea wasn’t original. It came from a friend and it’s a super addition.

Why? Because it make this a complete meal. Everything your body needs is right in the rice.

Of course it can be a side, albeit a hearty one, but it’s also great for the main event.

The recipe calls for chicken stock and butter so in it’s original form it’s neither vegetarian nor vegan, but it’s easily converted by replacing the butter with more olive oil and the chicken stock with vegetable stock.

The Recipe

 

Delicious Spanish rice becomes a complete meal with the added black beans. Make it totally vegan too!
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Spanish Rice with Black Beans

This Spanish rice is a great side dish, but can also double as a meal. Make it totally vegan too!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: side dishes, vegetarian dishes
Cuisine: Mexican
Keyword: black beans, spanish rice
Servings: 4 -6
Calories: 522kcal
Author: Judith Hannemann

Ingredients

  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 small onion chopped
  • 1 clove garlic minced
  • 2 tbsp finely diced jalapeño pepper
  • 1/2 green pepper diced
  • 28 oz 1 can diced tomatoes (don’t drain)
  • 1 cup Basmati rice see NOTES
  • 2 cups chicken stock
  • 2 tsp taco seasoning
  • 15 oz 1 can black beans, drained and rinsed
  • 1 tsp pepper
  • 2 tsp salt optional
  • 2 tbsp chopped cilantro

Instructions

  • Heat a large, deep skillet over medium heat. Add the olive oil, butter, chopped onion, garlic, green pepper and jalapeño. Cook for 3-5 minutes, being careful not to burn.
  • Add the entire can of tomatoes, rice, chicken stock, black beans, taco seasoning, pepper and salt (if using). Stir to combine.
  • Bring mixture to a boil, cover and reduce heat to low. Cook for 20-25 minutes or until rice is tender and most of the liquid is absorbed.
  • Stir in cilantro.

Notes

Plain long-grain rice may be substituted. To make vegan: eliminate butter and use 3 tbs olive oil. Substitute vegetable stock for chicken stock.

Nutrition

Serving: 1serving | Calories: 522kcal | Carbohydrates: 85g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 1631mg | Potassium: 1223mg | Fiber: 15g | Sugar: 13g | Vitamin A: 665IU | Vitamin C: 42mg | Calcium: 119mg | Iron: 6mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Delicious Spanish rice becomes a complete meal with the added black beans. Make it totally vegan too!
Pin
Share
Tweet
Share

Filed Under: Side Dishes, Vegetarian Dishes Tagged With: rice, side dishes, vegan, vegetarian

You May Also Like

Cheesy garlic green beans
Cheesy Garlic Green Beans
Tomato basil pasta
Tomato Basil Pasta
Stir fried brussels sprouts
Stir Fried Brussels Sprouts
Previous Post: « Cinnamon Brown Sugar Grilled Pineapple
Next Post: Restaurant Style Chinese BBQ Ribs »
Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Loaded Pizza Pasta Casserole

Bruschetta Chicken

Chicken Bruschetta

These boneless skinless thighs are stuffed with a mild sausage mixture and wrapped in bacon. They're easy and totally delicious.

Stuffed Chicken Thighs

Authentic Hungarian Goulash is warm, comforting and easy to make! Surprise ingredient makes the flavor sing.

Hungarian Goulash

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY