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Overhead photo of a bowl of colorful Spanish rice with beans on an iron trivet.
5 from 9 votes

Vegan Spanish Rice and Beans

No wonder Spanish Rice is served with so many Mexican style meals. It is the perfect side dish along with being colorful and tasty.
Course Side Dish
Cuisine Beans, Mexican Style, Rice
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 Servings
Calories 276kcal


  • 2 cups brown rice
  • 1 tablespoon extra virgin olive oil oil
  • 1 yellow onion - diced
  • 1 red bell pepper - diced
  • 1 green bell pepper - diced
  • 2 cloves garlic, minced or finely chopped
  • 15 ounces diced tomatoes, 1 can
  • 1 tablespoon chili powder - plus 1 teaspoon
  • 1 teaspoon turmeric
  • 1 ½ teaspoon salt
  • ½ teaspoon pepper
  • 15 ounces pinto beans - drained


  • To a large saucepan add 2 cups brown rice and 4 cups water.
  • Turn on high and bring to a boil. Turn down to low and cover with a lid. 
  • Simmer for 45 minutes until water is absorbed. Remove from heat and set aside.
  • While the rice is cooking heat oil in a large skillet.  Saute the onion and bell peppers until the onion is translucent, about 10 to 15 minutes
  • Add garlic and cook 1 more minute.
  • To the skillet add the diced tomatoes, chili powder, turmeric, salt and pepper.
  • Add the beans and cooked rice to heat through. Serve hot.


Let cool to room temperature.
Package in rigid sided freezer container.
Remove from the freezer and put in the refrigerator for 6 to 8 hours.
The night of serving -
Put all in a large saucepan and heat through. They also can be heated in the microwave if you prefer.


Serving: 1Serving | Calories: 276kcal | Carbohydrates: 56g | Protein: 9g | Fat: 4g | Sodium: 630mg | Potassium: 562mg | Fiber: 8g | Sugar: 3g | Vitamin A: 880IU | Vitamin C: 37.5mg | Calcium: 66mg | Iron: 2.9mg