Spanish Rice Or Cilantro Lime Rice & Beans Recipe

Rinse and prep

Rinse 1.5 cups long-grain white rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Sauté aromatics

In a medium saucepan with a tight-fitting lid, heat 2 tablespoons vegetable oil over medium heat. Add 1/2 cup finely chopped yellow onion and sauté until softened and translucent, about 3–4 minutes. Add 2 teaspoons minced garlic and cook 30–45 seconds until fragrant.

Toast rice and add flavor

Add the drained rice to the pan and stir to coat in the oil and aromatics. Cook, stirring, for 2–3 minutes until the rice is lightly toasted and opaque. For Spanish rice: stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add 3 cups chicken or vegetable broth, 1 teaspoon salt, 1/2 teaspoon ground cumin and 1/4 teaspoon black pepper; stir to combine. For cilantro-lime rice: omit the tomato paste; add the same broth and seasonings.

Simmer

Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 15–18 minutes, or until the liquid is absorbed and rice is tender. Do not lift the lid while cooking to ensure proper steam.

Rest and finish (Spanish rice)

If making Spanish rice: remove pan from heat and keep covered for 5 minutes to steam. Fluff with a fork before serving.

Rest and finish (Cilantro-lime rice)

If making cilantro-lime rice: remove pan from heat and keep covered for 5 minutes. Add 1 tablespoon butter or olive oil (optional), 2 tablespoons fresh lime juice, 1 teaspoon lime zest and 1/2 cup finely chopped fresh cilantro. Fluff gently with a fork to combine and adjust salt to taste.

Heat

While rice cooks or after, heat 1 tablespoon olive oil in a medium skillet over medium heat.

Cook aromatics

Add 1 teaspoon minced garlic and sauté 20–30 seconds until fragrant, careful not to brown.

Warm and season beans

Add 2 cups drained and rinsed canned black beans to the skillet. Stir to combine, then add 1/2 teaspoon ground cumin, 1/2 teaspoon smoked or regular paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until beans are heated through, about 4–6 minutes. If the mixture looks dry, add 1–2 tablespoons water or broth to loosen.

Optional mash

For a creamier texture, gently mash about one-quarter of the beans in the pan with the back of a spoon and stir to create a slightly saucy consistency.

Finish

Finish the beans with 1 tablespoon fresh lime juice (optional) and stir in 2 tablespoons chopped cilantro. Taste and adjust seasoning with more salt, pepper, or lime as desired. Keep warm until serving.

Plate warm rice (Spanish rice or cilantro-lime rice) and spoon beans alongside or over the rice. Garnish with lime wedges, pickled or fresh jalapeños and crumbled queso fresco if desired.

Serve immediately as a side dish or a vegetarian main with additional toppings such as sliced avocado, hot sauce, or chopped tomatoes.