Spain on a Fork > All Recipes > Main Dishes > COZY Pinto Bean & Rice Stew | HEART-HEALTHY One Pan Recipe
All Recipes, Main Dishes / October 11, 2023

COZY Pinto Bean & Rice Stew | HEART-HEALTHY One Pan Recipe

This COZY Pinto Bean & Rice Stew, known as Guiso de Alubias Pintas con Arroz, is what heart-healthy and delicious food is all about. We´re talking a ton of great flavors, super easy to make and all done in about 40 minutes. Serve this stew next to a crunchy baguette and a bottle of Spanish wine for a complete and nutritious meal.

COZY Pinto Bean & Rice Stew
To make this recipe I used canned pinto beans. Just to make things easier and quicker. Of course you can also use dried pinto beans if you like. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.

COZY Pinto Bean & Rice Stew
For the liquid I used homemade vegetable broth, as it gives the stew a deeper depth of flavors. But you can also use chicken broth, beef broth or even water if you like. Just make sure to season accordingly if using water.

COZY Pinto Bean & Rice Stew

TIPS & TRICKS to Make this Recipe: This stew will hold for up to 3 to 4 days in the fridge. It also freezes well. You just might need to add in some liquid when reheating so the stew doesn´t dry up.

COZY Pinto Bean & Rice Stew

Key Ingredients & Cookware I used in this Recipe:

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Spain on a Fork Apron
Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!
Spain on a Fork Patreon

Watch the Video Below on How to Make this COZY Pinto Bean & Rice Stew

COZY Pinto Bean & Rice Stew
4.86 from 7 votes

COZY Pinto Bean & Rice Stew

Course Main Course, Stew
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Calories 374 kcal
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 1 onion
  • 4 cloves garlic
  • 2 celery sticks
  • 2 carrots
  • 1 tbsp sherry vinegar 15 ml
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp ground cumin 1 gram
  • 2 cans pinto beans 15.5 oz / 440 grams each
  • 4 1/4 cups vegetable broth 1 liter
  • 1/2 cup long grain rice 90 grams
  • 1/4 tsp saffron threads .17 grams
  • 1 bay leaf
  • pinch sea salt
  • dash black pepper
  • fresh parsley


  1. Finely chop the onion, roughly chop the garlic, thinly slice the celery, roughly chop the carrots (peeled) and drain the cans of pinto beans into a colander and rinse under water

  2. Heat a stock pot with a medium heat and add in the olive oil

  3. After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, sweet smoked Spanish paprika and season with sea salt & black pepper, mix together, then add in the drained pinto beans, vegetable broth, saffron and bay leaf, turn it up to a high heat and give it a mix

  4. In the meantime, add the rice into a fine sieve and rinse under water until it runs clear underneath, about 1 minute

  5. Once the broth comes to a boil, add in the rice, give it one final mix, then place a lid on the stock pot and lower to a low medium heat, simmer for 15 minutes or until the rice is cooked through

  6. Transfer into serving dishes and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Saffron and Spanish Paprika I used to make this Recipe

Nutrition Facts
COZY Pinto Bean & Rice Stew
Amount Per Serving
Calories 374 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 906mg39%
Potassium 806mg23%
Carbohydrates 62g21%
Fiber 13g54%
Sugar 6g7%
Protein 14g28%
Vitamin A 5356IU107%
Vitamin C 6mg7%
Calcium 137mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.


  1. Fig

    4 stars
    it’s good! i found the broth slightly on the bitter side, so i added just the smallest dash of maple syrup (< 1 tsp) and a tablespoon of tomato paste for more umami. bitterness may have been the fault of the broth i used and not the original recipe itself. will definite need a bit of liquid added when reheating leftovers; it's a pretty thick stew right out of the pot.

    29 . Jan . 2024
    • Spain on a Fork

      The bitterness is from the broth you where using, but you found a way to balance it out 🙂 Much love

      30 . Jan . 2024
  2. Suzanne Haller

    5 stars
    looking for foods that are thyroid safe. No night shades , broccoli or brussel sprouts…this soup is safe!

    10 . Jan . 2024
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      10 . Jan . 2024
  3. Linda York

    5 stars
    We have made this twice now and it is just downright delicious!! Thank you so much!!

    29 . Nov . 2023
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      30 . Nov . 2023
  4. Teresa

    5 stars
    Even my picky husband and meat eater loved this stew. If I can’t gett saffron threads how much tumeric should I use as a substitute?

    25 . Nov . 2023
    • Spain on a Fork

      So happy to hear that! If using ground turmeric, 1/2 tsp (1.6 grams) should do the trick 🙂 Much love

      26 . Nov . 2023
  5. Anand

    If I use brown long grain rice instead of white long grain rice how do I adjust the cooking time?

    30 . Oct . 2023
    • Spain on a Fork

      You will need to add in more liquid and check package instructions for cooking time on the brown rice you are using 🙂 Much love

      30 . Oct . 2023
  6. Peale

    5 stars
    Very good as usual. I was wondering, does the combination of smoked paprika, cumin and saffron have a name? Like mirepoix or sofrito are a combinations of things. Is there something similar for that combination, because it shows up a lot in Spanish cooking. I was wondering if Spanish chefs had ever developed a word to use as a short hand for it.

    21 . Oct . 2023
    • Spain on a Fork

      Not to my knowledge, but I am sure there might be, more probably from the south of Spain 🙂 Thanks for the comment! Much love

      23 . Oct . 2023
  7. Kathleen

    5 stars
    New to the site, but timing perfect as ready for some new fall recipes. Did add some leftover rotisserie chicken. What was left of it was, arguably, even better for lunch the next day! Thank you, and the tomato/sardine salad is up next. Can’t wait!

    21 . Oct . 2023
    • Spain on a Fork

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

      23 . Oct . 2023
  8. Julia

    5 stars
    Super tasty and nutritious. I couldn’t find pinto beans at my local supermarket in the UK so used cannelloni beans this time instead. I will look forward to making it again soon with pinto beans when I find them!

    13 . Oct . 2023
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      14 . Oct . 2023
  9. noah rivin

    Send new recipes.

    Thank you,

    13 . Oct . 2023
    • Spain on a Fork

      If you are signed up to my newsletter you will get them! Much love 🙂

      14 . Oct . 2023
  10. Ramya

    Cant wait to make this soon for me i never had cozy pinto bean and rice stew before perfect for my after office meals love your recipes as always brightens up my day everyday after wotk

    12 . Oct . 2023
    • Spain on a Fork

      Sounds great! Thanks for the comment 🙂 Much love

      12 . Oct . 2023
  11. DavidF

    Does this have no meat in it? Would summer sausage work in this?

    12 . Oct . 2023
    • Spain on a Fork

      You can add any type of meat you like here! Much love 🙂

      12 . Oct . 2023

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating