Fluffy Rice Cooker Spanish Rice and Beans

Looking for a cozy side dish that feels like a little fiesta in every bite? This rice cooker Spanish rice and beans is exactly what your table needs! It’s colorful, full of flavor, and super easy to make. Whether you’re serving this alongside tacos, grilled chicken, or simply scooping it up in a warm tortilla, it’s sure to bring smiles all around.

What I love most about this recipe is how hands-off it is once you’ve got everything into the rice cooker, dinner practically makes itself. It’s one of those dishes I return to time and time again, especially when I want to serve something both nutritious and comforting. Even the pickiest little eaters at my table ask for seconds!

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Why You’ll Love This Rice!

• It’s a set-it-and-forget-it dish thanks to the rice cooker.
• Packed with flavor and perfect for pairing with meats or enjoying on its own.
• Family-friendly, protein-rich, and budget-conscious.
• Beautifully colorful for festive dinners or potlucks.
• Easy to double for a crowd or meal prep.

Simple Ingredients

Here’s what goes into this popular dish and why it works so well:

• Long-grain rice: The perfect base that fluffs up beautifully in the rice cooker.
• Vegetable broth: Adds flavor depth compared to plain water.
• Black beans: Bring protein, fiber, and a creamy texture.
• Diced tomatoes with green chilies: Adds both color and a mild spicy kick.
• Onion: Sautéed for sweetness and flavor.
• Bell pepper: Brightens the dish and adds a light crunch.
• Garlic: Enhances the savory notes.
• Olive oil: Used to sauté the veggies and build flavor.
• Chili powder, cumin, and paprika: Classic spices that bring warmth and depth.
• Salt and pepper: Essential seasoning to taste.
• Fresh cilantro (optional): Adds a fresh, herby finish.

Servings & Cook Times

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

What is Needed

• 2 cups long-grain rice, rinsed
• 4 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 medium onion, finely chopped
• 1 bell pepper, chopped (optional: half red half green)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

How to Make Rice Cooker Spanish Rice with Beans

Rinse the Rice: Rinse 2 cups of long-grain rice under cold water until the water runs clear.

Chop the Veggies: Finely chop the onion and bell pepper, and mince the garlic.

Sauté the Aromatics: Add olive oil, onion, bell pepper, and garlic into the rice cooker. Select the “cook” function and sauté for 3–4 minutes, or until the vegetables are softened.

Add the Remaining Ingredients: Add rinsed rice, vegetable broth, black beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper to the rice cooker. Stir everything together.

Cook and Rest: Close the rice cooker lid and let it cook. Once the cycle finishes, let it sit for 10 more minutes.

Fluff and Serve: Fluff the rice with a fork and garnish with chopped cilantro if using.

Top Tips

• Rinse that rice: It keeps the grains fluffy instead of sticky.
• Use broth over water: Adds flavor without extra work.
• Let it rest: That 10-minute sit keeps it from turning mushy.
• Kid-approved spice: Adjust chili powder if your kids are sensitive to spice.
• Make it your own: Toss in corn or shredded chicken for more texture and protein.

Recipe Variations

• Swap black beans for kidney or pinto beans.
• Use fire-roasted tomatoes for a smoky kick.
• Stir in frozen corn or peas for added veggies.
• Make it spicy with extra green chilies or hot sauce.

Recommended Equipment

• Rice cooker with sauté function
• Cutting board and knife
• Measuring cups and spoons (my favorite spoons they never get lost)
• Wooden spoon or spatula
• Colander

Make Ahead Tips

• Chop all veggies in advance and refrigerate in airtight containers.
• Rinse and dry rice ahead of time and store in a container until ready to use.

How to Store and Reheat

• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: Microwave in short bursts with a splash of broth or water, or reheat in a skillet over medium heat until warmed through.

What To Serve With This Recipe

• Grilled chicken or steak
• Tacos or fajitas
• Roasted veggies
• A big green salad with citrus dressing
• Warm tortillas and guacamole

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Rice Cooker Spanish Rice with Beans

Michelle

A vibrant, family-favorite side dish made simple.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Servings 6

Equipment

• Rice cooker with sauté function
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander

Ingredients

  

• 2 cups long-grain rice rinsed
• 4 cups vegetable broth or water
• 1 can 15 oz black beans, drained and rinsed
• 1 can 14.5 oz diced tomatoes with green chilies
• 1 medium onion finely chopped
• 1 bell pepper chopped
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish optional

Instructions

 

• Rinse the rice under cold water until the water runs clear. Chop the onion, bell pepper, and mince the garlic.
• In the rice cooker, add olive oil, onion, bell pepper, and garlic. Select the ‘cook’ function and sauté until the vegetables are softened, about 3-4 minutes.
• Add the rinsed rice, vegetable broth or water, black beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper to the rice cooker. Stir well to combine.
• Close the lid and set the rice cooker to ‘cook.’ Once it’s finished, let it sit for an additional 10 minutes before opening the lid.
• Gently fluff the rice with a fork, garnish with fresh cilantro if desired, and serve hot.

Notes

Family-friendly, protein-rich, and budget-conscious.

Keyword Spanish Rice with Beans

One-Pot Cooking Rocks!