Spanish Rice and Beans

Spanish Rice and Beans

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

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 3/4 cup rice and 1 cup bean mixture)
  • Cook time: 20 Minutes
  • Prep time: 7 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 357
  • Fat: 3.7g
  • Saturated fat: 0.2g
  • Protein: 12.7g
  • Carbohydrate: 72.0g
  • Cholesterol: 0mg
  • Iron: 5.8mg
  • Sodium: 1410mg
  • Calories from fat: 9%
  • Fiber: 9.0g
  • Calcium: 63mg

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Spanish Rice and Beans Recipe