Delicious Spanish Rice with Butter Beans | No Meat + Gluten Free!

This Spanish Rice with Butter Beans, known as Arroz con Alubias de la Granja, is what simple and honest home cooking is all about. We’re talking a ton of great flavors, super easy to make and done in a little over 30 minutes. Serve it as a side dish next to some grilled fish or even as a main course.

To make this recipe, I used canned butter beans. If you can’t find butter beans in your area, you can use other types of white beans. Such as cannellini or even great northern. You can also use dried beans if you like. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.

For the rice, I used Spanish round rice. Which is the one that is typically used to make Paella. However, you can use whatever rice you like. Just make sure to check the rice package instructions, that way, your liquid-to-rice ratios and cooking times are right on the money.

TIPS & TRICKS to Make this Recipe: You want to add in the frozen peas when there are about 3 minutes left of the rice being cooked through. And make sure the peas are still frozen, as that is when they’re at their peak freshness.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SAFFRON
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make Spanish Rice with Butter Beans

5 from 2 votes

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Spanish Rice with Butter Beans | Arroz con Alubias de la Granja

Course Main Course, Side Dish

Cuisine Spanish

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4

Calories 378 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 small onion
• 4 cloves garlic
• 1 carrot (peeled)
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp dried rosemary .50 grams
• 2 tomatoes (finely grated)
• 1 can butter beans 15.5 oz / 440 grams
• 3 cups vegetable broth 720 ml
• 1/4 tsp saffron threads .17 grams
• 1 cup Spanish round rice 190 grams
• 1/3 cup frozen peas 55 grams
• sea salt & black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. In the meantime, finely chop the onion, roughly chop the garlic and finely chop the carrot

3. Add the chopped ingredients into the hot fry pan, mix continuously, after 3 to 4 minutes and the ingredients are lightly sauteed, add in the paprika and dried rosemary, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer

4. While the tomato is simmering, drain the can of butter beans into a colander and rinse the beans under water

5. After 3 to 4 minutes and the grated tomato has slightly thickened, add in the drained butter beans, vegetable broth and saffron, raise to a high heat and gently mix together

6. Once it comes to a boil, add in the rice, give it one final mix so everything is evenly distributed, then place a lid on the pan and lower to a low-medium heat

7. After 15 minutes, which is 3 minutes shy of the rice being cooked through in my case (check rice cooking times on the package instructions of the rice you are using), add in the frozen peas, all evenly spaced out, then place the lid back on the pan, simmer for another 3 minutes or until the rice is cooked, remove from the heat

8. Let the rice sit with the lid on for a couple of minutes, then remove the lid and using a fork gently fluff the rice, serve directly out of the pan or transfer into serving dishes, enjoy!

Recipe Notes

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

Nutrition Facts

Spanish Rice with Butter Beans | Arroz con Alubias de la Granja

Amount Per Serving

Calories 378 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 385mg17%

Potassium 547mg16%

Carbohydrates 67g22%

Fiber 10g42%

Sugar 5g6%

Protein 11g22%

Vitamin A 3277IU66%

Vitamin C 16mg19%

Calcium 49mg5%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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