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Spanish rice is a quick and easy, delicious meal for a busy family. There are many varieties and flavors, but my recipe is generically termed ‘Spanish.’ It doesn’t hail from a specific region and I’d never want to insult any of those fabulous – and delicious – cultures by implying otherwise.

While some of the ingredients in this dish may not be readily available in your pantry, they are well worth the investment. Barley flour can be substituted into baked goods and adds a bit of a health benefit thanks to its fiber content. You’ll also note that this recipe uses parboiled rice. There is white rice and brown rice, each of these come in parboiled options. Focus on getting a long grain rice – it is the easiest rice to cook without becoming mushy.


To see videos and photos of this recipe, check out my Instagram profile! I love to read comments about unique ways you make this dish your own. Click here to print this recipe. 

Spanish Rice and Beans

2 TBSP flour
1 tsp salt
2 tsp non-wheat flour (try barley!)
1 tsp cornstarch
3 TBSP Cajun seasoning
1/2 bell pepper (pick a color!)
1/2 onion (2 tsp onion powder)
2 TBSP minced garlic (jar is fine)
1 cup parboiled rice
15 oz. red kidney beans (canned)
1 lb. meat of choice (ground beef or sausage work well)
2 1/2 cups water
1 TBSP butter

Frying pan with lid

Combine flour, salt, non-wheat flour, cornstarch, and Cajun spice in bowl.
Brown the meat in frying pan on medium heat. Add onion and bell pepper to meat about 5 minutes before finishing. Add garlic for final 2 minutes.
Add rice, butter, water, and beans to pan, along with the flour ingredients in bowl. Mix well and bring to a boil.
Once boiling, reduce the heat to a simmer and cover. Cook for 25 minutes.
Remove lid and allow to cook for 5 more minutes if liquid remains.

Superhero Tip: Add extra spiciness by throwing in some jalapenos.

Second Superhero Tip: Use tortillas to create delicious burritos – add shredded cheese and sour cream before wrapping.

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