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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 minutes
Cook Time25 minutes
Total Time40 minutes
Course: side dishes, vegetarian dishes
Cuisine: Mexican
Keyword: black beans, spanish rice
Servings: 4 -6
Calories: 522kcal


  • 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


  • 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.


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


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