Spain on a Fork > All Recipes > Main Dishes > A Vegetable Rice SO GOOD it Can Be A Main Course | Spanish Vegetable Rice
All Recipes, Main Dishes / December 17, 2021

A Vegetable Rice SO GOOD it Can Be A Main Course | Spanish Vegetable Rice

This Spanish Vegetable Rice is truly one of gem of a dish. It´s packed with flavors, easy to make and done in 40 minutes. But the best part? It has all the elements of a complete meal. We´re talking vegetables, beans and rice. You can serve it as a side dish, but it´s bold enough to serve as a main course, next to a crusty baguette and a bottle of Spanish wine.

Spanish Vegetable Rice
The vegetables I used to make this recipe, are the typical vegetables used in Spain when making this rice dish. But you can change it up and use whatever vegetables you like or whatever you have on hand.

Spanish Vegetable Rice
The rice I used was Spanish round rice. But once again, you can use whatever rice you like. Though the liquid to rice ratio might be different. So make sure to check the package instructions on the rice you are using.

Spanish Vegetable Rice

TIPS & TRICKS to Make this Recipe: I topped off the rice with toasted pine nuts and chives at the end. This adds another depth of flavors & textures. But you can also use toasted almonds, walnuts or even cashews. As well as any other fresh herb, such as parsley or thyme.

Spanish Vegetable Rice

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Vegetable Rice

Spanish Vegetable Rice
5 from 4 votes

A Vegetable Rice SO GOOD it Can Be A Main Course | Spanish Vegetable Rice

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 785 kcal
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 2 tbsp pine nuts 18 grams
  • 1 onion
  • 1 green bell pepper
  • 2 carrots
  • 6 cloves garlic
  • 1 tomato
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 3 cups vegetable broth 710 ml
  • 1 cup uncooked round rice 220 grams
  • 1 1/4 cups canned white beans 210 grams
  • handful finely chopped chives
  • pinch sea salt
  • dash black pepper


  1. Thinly slice 2 peeled carrots, cut 1 green bell pepper into thin strips, roughly chop 1 onion, cut 6 cloves of garlic into large chunks and roughly chop 1 tomato

  2. Heat a large fry pan with a medium heat and add in 2 tbsp pine nuts, mix them around continuously and cook for 3 minutes, or until lightly toasted, then remove from the pan and set aside

  3. Using the same pan with the same heat, add in 2 tbsp extra virgin olive oil, along with the chopped onion, sliced green bell pepper, sliced carrots and chopped garlic, mix the vegetables with the olive oil

  4. After 5 to 6 minutes and the onions are translucent, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in the chopped tomato and season with sea salt & black pepper, mix together and cook for 3 minutes, then add in 3 cups vegetable broth and raise the heat to a high heat

  5. Once the broth comes to a boil, add in 1 cup uncooked round rice and 1 1/4 cups canned white beans (drained & rinsed), give it one final mix and cook for 8 to 9 minutes, then lower the fire to a low-medium heat and simmer for 4 to 5 minutes, or until all the broth has been absorbed, then remove the pan from the heat

  6. Immediately cover the pan with a dishcloth and let it sit for 3 to 4 minutes, then remove the dishcloth, top off with the toasted pine nuts and finely chopped chives, enjoy!

Nutrition Facts
A Vegetable Rice SO GOOD it Can Be A Main Course | Spanish Vegetable Rice
Amount Per Serving
Calories 785 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Sodium 58mg3%
Potassium 1228mg35%
Carbohydrates 128g43%
Fiber 15g63%
Sugar 11g12%
Protein 20g40%
Vitamin A 11420IU228%
Vitamin C 67mg81%
Calcium 150mg15%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Thara Damodaran

    5 stars
    I must have made it around 10 times now. My 11 yr old son loves it! We all love it! Such a wholesome meal with beans and veggies!

    10 . Mar . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      12 . Mar . 2023
  2. Thara

    5 stars
    Can’t wait to make this! What type of white beans did you use? White kidney beans or northern beans? Never used those before so not sure if those are the same. Love all your recipes!!

    31 . Dec . 2021
    • Spain on a Fork

      In Spain they are jus white beans, but they are closer to white kidney beans than others 🙂 much love!

      31 . Dec . 2021
  3. A Vegetable Rice SO GOOD it Can Be A Main Course | Spanish Vegetable Rice Dublin -

    […] FULL RECIPE HERE: […]

    20 . Dec . 2021
  4. T. Harris

    5 stars
    Cooked it tonight. It was yummy!

    20 . Dec . 2021
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      20 . Dec . 2021
  5. Sandy

    5 stars
    Hello Albert,
    If I want to use brown rice, should I remove veggies after saute, then cook rice for about 25 minutes, then add back veggies and complete? Thank you for your advice. This is a perfect winter meal.

    17 . Dec . 2021
    • Spain on a Fork

      You can either way, but since brown rice takes much longer to cook, it would be a good idea to remove the veggies and then add back in at the end 🙂 much love

      20 . Dec . 2021

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