You'll love this easy, meat-free Spanish style rice with kidney beans! It's a really simple paella dish with bags of flavour.
This vegan friendly paella is incredibly easy to make. It’s rich in onions, peppers and tomatoes, flavoured with garlic, cayenne, paprika and oregano, and dotted with creamy, delicious kidney beans.
To make this Spanish rice & beans dish, first you'll sweat onions, garlic, cayenne, paprika & oregano in olive oil, then stir in cherry tomatoes & mixed peppers and fry down before adding paella rice and stock.
Once all that lovely liquid is absorbed and the rice is tender, you'll stir in cooked kidney beans, heat through and then garnish with green olives, sliced red chilli and fresh parsley. And that's all there is too it! Vegetarian paella in under 20 minutes!
Kidney beans are \ a type of pulse, which means they're a great, healthy addition to lots of different meals. Pulses are rich in iron, minerals, vitamin B and fibre and they’re a healthy probiotic (aka “good bacteria”) food as well as a great source of protein. They’re also low cost and super sustainable, with a low carbon and water footprint, making them an all-round fantastic food for families.
Here’s how to make my easy kidney bean paella.
Ingredients
- 400 g (15½ oz) canned red kidney beans drained
- 1 tbsp olive oil
- 1 onion finely chopped
- 3 cloves garlic chopped
- 1 tsp cayenne
- 1 tsp paprika
- 1 tsp dried oregano
- 3 bell peppers deseeded and sliced
- 150 g (5 oz) fresh tomatoes chopped if large, halved if small
- 300 g (1½ cups) paella rice or arborio rice
- 900 ml (3¾ cups) vegetable stock
- 10 g (¼ cups) fresh parsley finely chopped
- 1 red chilli thinly sliced
- Handful green olives sliced
- 2 lemon one juiced, one cut into wedges
Equipment
Instructions
Heat the olive oil over a low heat. Add the onions, garlic, cayenne, paprika and oregano.
Sweat the onions very gently for 5 minutes. Popping a lid on helps the onions to sweat without needing to have the heat higher, which could cause them to brown.
Add the peppers and tomatoes.
Continue to fry really gently for 10 minutes. The lid can go back on, just take it off and stir occasionally to check nothing is catching.
Add the rice.
Stir for 1 minute until the rice is coated.
Add the stock.
Bring to the boil then reduce to a simmer and cook for 10-15 minutes, stirring occasionally until the rice is almost cooked and most of the liquid has absorbed.
Add the drained kidney beans.
Stir through and continue to cook gently until the rice is tender. It should take 2-5 minutes.
Squeeze the juice of one lemon all over the rice, then scatter on the olives, red chilli and parsley. If you like, you can hold back some or all of the garnish and bring it to the table so that people can garnish their own servings to taste.
Cut the remaining lemon into wedges, serve with the rice and enjoy.
Pointers, tricks and troubleshooting tips for the perfect Spanish rice and beans
Is Spanish rice and beans easy to make?
This Spanish rice and beans is nice and easy to make. It also happens to not contain any animal products, so it's a great dish if you're vegan or just trying to eat less meat. It's rich, warming and makes a lovely meal in hotter weather.
Will I need any special equipment for this easy Spanish rice and beans?
You should be able to easily find everything you need to make this Spanish rice and beans in the average kitchen.
You'll need a wide pan with a lid to sweat the veg without browning it. A large cast iron pan works best as it evenly distributes the heat rather than leaving hotspots that can cause the onions to catch and start browning, or even start to burn. If you only have a thinner steel or aluminium pan then remember to stir your veg often during cooking and if possible, use a heat diffuser to avoid hotspots.
The full list of suggested equipment can be found on the recipe card below
What's the difference between paella rice and arborio rice?
Arborio rice is an Italian short-grain rice, named after the town of Arborio, in the Po Valley, Italy. Today, it's also grown in Arkansas, California, and Missouri in the United States. Arborio rice has a lovely fat, rounded shape and the grains stay firm and chewy, due to their higher amylopectin starch content. Arborio rice will usually make the liquid it cooks in turn creamy, which is another reason it's perfect for risotto, rice pudding and paella.
In contrast, supermarket products labelled as "paella rice" tend to be Spanish bomba rice, which is commonly grown in Calasparra and Moratalla in Spain. Like arborio, it is a short grain rice with a fat, rounded grain, able to absorb a lot of liquid, but it is less creamy and starchy than arborio, so while lots of recipes will tell you the two are interchangeable, Spanish chefs will likely disagree.
In my opinion, it's absolutely fine to use arborio rice in paella, just know that there will be a slight difference in the final dish.
Where can I buy paella rice or arborio rice?
Paella can be made with several different types of rice where short, round grains and good absorption properties is key. The most widely used being bomba rice (sometimes called Valencia rice). It can absorb 2-3 times its volume in water before bursting.
In the UK if you see a packet of "paella rice", it will often be Bomba rice, but be on the lookout for other Spanish varieties of rice that are fantastic for paella such as Albufera, Bahia, Balilla x Sollana, Bomba, Fonsa, Gleva, J.Sendra, Marisma, and Senia.
If you can't get hold of paella rice, you will almost always be able to find arborio rice in the supermarkets. It will sometimes be labelled as Italian risotto rice and is rarely unavailable.
How can I tell if my rice is old or has gone bad?
Uncooked paella rice or arborio rice can keep for a really long time as long as it is stored in a cool, dry place in a sealed container.
There will usually be a "Best Before" date on the rice packet but unlike a "Use By" date, which must be adhered to, you can continue to use rice past its Best Before date as long as there are no signs of spoilage.
Look for holes in the bag, damage to the grains, signs of insect infestation, dampness, discolouration or mould. Brown rice may also smell musty or rancid, and may look oily.
Is Spanish rice and beans suitable for vegetarians?
Yes, this recipe is totally suitable for vegetarians as it contains no meat, poultry or fish products.
Double check all of your ingredients labels to make sure to check that they are suitable for vegetarians, particularly the stock. And don't forget to also check anything extra you intend to serve the recipe with.
Is Spanish rice and beans suitable for vegans?
Yes, this recipe is totally suitable for vegans as it contains no animal derived products.
Double check all of your ingredients labels, particularly the stock, to make sure that they are suitable for vegans. Don't forget to also check anything extra you intend to serve the recipe with.
Is Spanish rice and beans gluten-free?
This recipe can easily be made gluten free.
Most of the ingredients are naturally gluten-free but you'll need to double check the labels on everything you use. In particular, you'll need to ensure you use gluten-free stock.
You should also check anything extra you intend to serve the recipe with.
Is Spanish rice and beans keto-friendly?
This recipe is rice based so it is not suitable for a ketogenic diet.
Is Spanish rice and beans healthy?
This is a rice-based dish, naturally high in carbohydrates and quite low in fat. There's a good amount of fibre in every serving and a good range of nutrients from the vegetables and pulses, so it can absolutely be enjoyed as part of a healthy balance diet.
Is Spanish rice and beans safe to eat while pregnant?
There is nothing in this recipe that should present a risk to pregnant people. Make sure all the ingredients are in good condition and this meal is prepared safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Is Spanish rice and beans suitable for babies and toddlers?
This recipe could certainly be made suitable for very small children.
You would need to avoid salt in the dish, so you would need to use water or a salt-free homemade stock. Make sure to use kidney beans in water rather than brine, and leave out the chilli and olive garnishes. If you are making this for young children or babies, leave out the salt. The NHS explains why here.
Always give food at an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces.
Always keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.
A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.
The NHS has some fantastic resources on their website on what to feed babies and young children.
Can I use dried kidney beans?
Yes, you can, but do be aware that you'll need to soak the dried kidney beans overnight and then boil them for 45 minutes before starting to prepare the dish. Kidney beans are toxic unless fully cooked so this stage cannot be skipped.
Undercooking your beans is always more of a risk than overcooking them, so aim to soak them for at least 6 hours, that'll be idea. After your beans are hydrated, you'll need to simmer them for 45 minutes, which will also give you a chance to weigh out, chop and cook the veg and rice.
Here's a full guide to prepping dried kidney beans for this recipe. First, place the dried kidney beans in a container large enough to allow the beans to double in size.
Cover to the top with water, pop on a lid and leave them to soak in the refrigerator for at least 6 hours. It's easiest to set them soaking first thing in the morning so that they're ready to cook for dinner.
Once soaked, they'll look like this.
Drain and rinse your kidney beans and transfer them to a saucepan.
Cover with plenty of water.
Bring to the boil and simmer for 45 minutes, making sure to top up the water where needed so that it doesn’t boil dry. Once cooked, your kidney beans should feel soft and velvety all the way through. If they're chalky in the centre, they need to be boiled for longer.
Towards the end of the simmering time, you can get the rice and other elements for the dish ready.
What goes well with Spanish rice and beans?
This kidney bean paella is a full meal on its own, but would be lovely served with some steamed green veg or a crisp salad. You could also pair this lovely Spanish rice and beans with a gazpacho starter.
How should I store Spanish rice and beans?
If you wish to store this Spanish rice dish to eat later it's very important that it's done properly, as incorrectly stored cooked rice is a common source of food poisoning. This is because it can contain Bacillus cereus, with produce toxins and spores which may not be killed by heating.
The best way to keep your rice safe is to cool it down and get it into the fridge or freezer as quickly as possible - a population of Bacillus cereus can double in as little as 25 minutes in rice held at 30C.
With this in mind, if you think you've made too much, serve this dish to bowls immediately, fresh from the hob and then get any leftovers cooled and into the fridge very quickly.
Only eat leftovers that have been:
- Cooled down quickly and placed into the fridge within an hour of cooking.
- Stored in a sealed container in the fridge for no more than 24 hours.
- Reheated until piping hot all the way through.
- Only reheated once - never more.
If the above advice has been followed you can reheat this dish on the hob if coming from the fridge, or in the microwave if coming from the fridge or from frozen.
If you're in any doubt, don't risk it, and especially if you are pregnant or in an at-risk group.
A Mummy Too does not offer medical advice. This NHS article on rice poisoning offers more information. Food safety can vary from country to country, so do check the official advice local to you before considering storing leftover rice.
Can I freeze Spanish rice and beans?
I do not recommend freezing this dish as both the rice and beans lose texture when frozen.
However, you can freeze and reheat this dish where it will last for up to one month, as long as it has been cooled down and stored correctly. This is important due to the risk of food poisoning. See the answer to 'How should I store Spanish rice and beans?' above for more information before deciding whether to freeze this dish.
How long does Spanish rice and beans keep?
If stored absolutely correctly according to the rules listed above and official food safety advice from the food safety authority local to your country, this Spanish rice will keep for up to 24 hours in the fridge.
Can I leave Spanish rice and beans out on the counter?
No, absolutely not. Rice can contain bacillus cereus bacteria spores, which can survive cooking and reproduce easily in food left out at ambient temperatures, which can lead to food poisoning.
Can I make Spanish rice and beans ahead?
This is the kind of dish that's best and most safely served as soon as it has been made. Reheating will change the texture of the rice and beans.
While you can store this dish in the fridge for a day and reheat (only possibly if carefully heeding the storage tips above), the rice continues to absorb moisture which will cause the grains to soften and the dish to thicken. The beans will also become slightly less plump and take on a more mealy texture. You can add a splash of water when reheating, but overall the dish will be softer.
What is the best way to reheat Spanish rice and beans?
If you also plan to this Spanish rice dish it's very important than you've stored your rice correctly in the first place, as incorrectly stored rice is a common source of food poisoning that is not removed by heating tainted rice.
Please carefully read the 'How should I store Spanish rice and beans?' section above before proceeding.
If the proper storage advice has been followed you can reheat this dish on the hob if coming from the fridge, or in the microwave if coming from the fridge or from frozen. You may wish to add a splash of water to help loosen the paella.
This is only guidance, not medical advice. This NHS article on rice poisoning offers more information.
To microwave:
If your container is microwave safe, crack a corner of the lid open so that steam can escape. If it isn't, transfer your rice to a microwave safe bowl and cover loosely.
Cook on full power for 1 minute then check, stir and repeat until piping hot all the way through.
To heat up on the hob:
You can also reheat the dish on the hob in a saucepan. Add a tablespoon or two of water to help loosen and place over a low heat, stirring occasionally until fully heated and piping hot all the way through.
Remember, if you rice wasn't cooled promptly and stored correctly, it may have developed toxins that will not be destroyed by reheating.
Can I make Spanish rice and beans in a different quantity?
If you want to make more or less of this recipe then go right ahead. Paella is a one pot dish, so it's a great recipe to scale up or down!
If you are scaling up and don't have a pan big enough to contain all of the ingredients, you can use a large saucepan instead. You can either use the pan from the start, or sweat the veg in a pan before transferring to a large saucepan when it comes time to add the stock.
Look for the recipe card below. You'll see the servings near the top left. To change this to the number you want to make just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.
All the ingredient quantities will update automatically for you so that everything is in the right ratios.
Can I make this Spanish rice and beans recipe in a different tin/tray?
Yes, even a hob-safe Dutch oven or casserole dish will work to make paella is, just as long as there's enough room for all the ingredients (plus a little extra so it can stirred safely).
Can I make this recipe in the slow cooker?
While it may be possible to use a slow cooker to make paella, I wouldn't advise it. The veg needs to be fried and sweated, and the stock should be brought up to boiling quickly. After this stage it only takes a few minutes for the rice too cook.
However, if you want to give it a go, I would say still fry off the veggies and coat the rice, then transfer to the slow cooker when it's time to add the stock.
I haven't tested this, so check your instructions for the best settings. As a rough guide, I would use the highest setting, with a cook time of about 3 hours. Check and stir the paella halfway through this time.
How can I make sure my Spanish rice and beans is perfectly cooked?
Pay attention to the recommended quantities of each ingredient. When I'm making a recipe for the first time, I find it best to measure out all of my ingredients and get everything chopped before I start, so there's little likelihood of mistakes.
Once you're ready to start cooking, pay attention to the stove temperature. Too hot and you'll risk burning your veg or rice, too cold and your dish will take forever to cook and may not cook safely or taste very good!
It really doesn't take long to make this dish, so once you get started, stay with the pot. If you wander off, you can easily burn on the bottom or boil dry before the rice has adequately cooked.
When the dish is ready, you'll have a loose but not wet rice dish, well heated through, with plump, tender but not mushy nor chalky grains.
Why did my paella turn out dry?
If your rice is chalky but there is no liquid left, then it's likely you either didn't add enough stock or had your stove too hot, causing the moisture to evaporate away rather than be absorbed by the rice. Reduce the heat, if needed, and add more stock or boiling water a splash at a time until your rice is cooked and your dish is the desired texture.
Why did my paella burn?
You need to stay with your Spanish rice and beans while it cooks, stirring occasionally to ensure it doesn't catch at the bottom. It will also burn if you have the stove set too high or allow the dish to boil dry.
If you use up all the stock and your rice isn't cooked you should reduce the heat, if needed, and add more stock or boiling water a splash at a time until your rice is cooked and your dish is the desired texture.
Why did my dish turn out wet?
If the rice is cooked and there's still a lot of liquid, it's most likely that you added too much stock.
If there's a lot of liquid and your rice is chalky, it simply needs longer to cook so that the grains can absorb more moisture.
If your rice is mushy, it is most probably over cooked.
How can I add/change the flavours in this dish?
You could add any extra veg you like to this Spanish rice and beans. Some baby broccoli or fresh baby spinach could go in with the beans towards the end of the cooking process, and you could switch the kidney beans for any other canned bean - borlotti would be good, as would butter beans.
If you're a meat-eater, chorizo is a popular choice in dishes similar to this one. Cut it into slices or small cubes and fry until golden. Set it aside, but leave the rich red oil in the pan and use that to fry the veg Add the chorizo back into the pan at the same time as the beans, heating through until hot.
Where does the word paella come from?
Paella is named after the paellera, the large, flat, round pan with two handles in which it is cooked.
What is the origin of this dish?
Paella originates from the rice-growing areas on Spain's Mediterranean coast. It's a classic dish enjoyed across Spain, and typical cooked over a fire in a traditional paella pan, sometimes called a paellera.
Saffron is usually used to give the dish a golden colour (I've used paprika here) and rather than kidney beans, more common protein choices include chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers.
Print this Spanish rice and beans recipe
Spanish Rice and Beans
Ingredients
- 400 g (15½ oz) canned red kidney beans drained
- 1 tbsp olive oil
- 1 onion finely chopped
- 3 cloves garlic chopped
- 1 tsp cayenne
- 1 tsp paprika
- 1 tsp dried oregano
- 3 bell peppers deseeded and sliced
- 150 g (5 oz) fresh tomatoes chopped if large, halved if small
- 300 g (1½ cups) paella rice or arborio rice
- 900 ml (3¾ cups) vegetable stock
- 10 g (¼ cups) fresh parsley finely chopped
- 1 red chilli thinly sliced
- Handful green olives sliced
- 2 lemon one juiced, one cut into wedges
Equipment
- Large deep frying pan
Instructions
- Heat the olive oil over a low heat. Add the onions, garlic, cayenne, paprika and oregano.
- Sweat the onions very gently for 5 minutes. Popping a lid on helps the onions to sweat without needing to have the heat higher, which could cause them to brown.
- Add the peppers and tomatoes and continue to fry really gently for 10 minutes. The lid can go back on, just take it off and stir occasionally to check nothing is catching.
- Add the rice and stir for 1 minute until coated.
- Add the stock, bring to the boil then reduce to a simmer and cook for 10-15 minutes, stirring occasionally until the rice is almost cooked and most of the liquid has absorbed.
- Add the drained kidney beans. Stir through and continue to cook gently until the rice is tender. It should take 2-5 minutes.
- Squeeze the juice of one lemon all over the rice, then scatter on the olives, red chilli and parsley. If you like, you can hold back some or all of the garnish and bring it to the table so that people can garnish their own servings to taste.
- Cut the remaining lemon into wedges, serve with the rice and enjoy.
Video
Notes
Nutrition
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