Spanish Rice and Beans

This Spanish-inspired dish can be very spicy, so adjust the hot sauce according to your preference.


4 servings (serving size: 3/4 cup rice and 1 cup bean mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 357
Fat 3.7 g
Satfat 0.2 g
Protein 12.7 g
Carbohydrate 72.0 g
Cholesterol 0 mg
Iron 5.8 mg
Sodium 1410 mg
Caloriesfromfat 9 %
Fiber 9.0 g
Calcium 63 mg


1 (8-ounce) package yellow rice mix (such as Vigo)
2 teaspoons olive oil
1 cup chopped green bell pepper (about 1 medium)
1/2 cup chopped onion
1/2 cup (2-inch) julienne-cut carrot
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes with green chiles, undrained
1 (15-ounce) can red beans, rinsed and drained
1/2 to 1 teaspoon hot sauce
1 tablespoon chopped fresh thyme


Prepare rice according to package directions, omitting salt and fat.

While rice is cooking, heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, carrot, and garlic; cook 7 minutes, stirring occasionally.

Add tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until vegetables are tender. Stir in hot sauce. Serve bean mixture over rice. Sprinkle evenly with chopped fresh thyme.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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