Spanish Poor Man’s Beans and Rice | Classic Recipe Filled with Goodness

These Spanish poor man’s beans and rice, known as “alubias con arroz a lo pobre,” are what honest home cooking is all about. We’re talking a ton of great flavors, humble ingredients, and done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for a taste of Spanish history.

To make this recipe, I used canned pinto beans. But you can use any type of canned beans you like. And if you prefer, you can also use dried beans. Just soak them in plenty of water overnight, and then simmer them the following day for 1 to 2 hours or until just tender.

As for the rice, I used Spanish short-grain rice, which is similar to arborio rice. Of course, you can use any rice you like. Just make sure to check the package instructions; that way you get your cooking times right on the money.

TIPS & TRICKS to Make this Recipe: This dish will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just add in some more broth when reheating if the mixture looks too dry. I garnished the dish with Spanish guindilla peppers (optional), which truly give this dish an authentic Spanish touch.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Spanish Poor Man’s Beans and Rice

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Spanish Poor Man's Beans and Rice | Alubias con Arroz a lo Pobre

Course Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 40 minutes

Servings 4

Calories 407 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 liter vegetable broth 4 1/4 cups
• 1 bay leave
• 3 tbsp extra virgin olive oil 45 ml
• 1 medium yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 2 tomatoes (finely grated)
• 2 tsp sweet smoked Spanish paprika 5 grams
• 1/2 cup short-grain rice 95 grams
• 2 cans pinto beans 15.5 oz / 440 grams each
• sea salt & black pepper
• Spanish guindilla peppers for garnish (optional)

Instructions

1. Add the broth and bay leave into a saucepan and heat with a medium heat

2. At the same time, heat a large fry pan with a medium heat and add in the olive oil

3. After a couple of minutes, add the chopped onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes, add in the rice, continue to mix together, and go for 2 minutes, then add in the paprika and quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together, and then simmer

4. Once the grated tomatoes have thickened, about 5 minutes, add in the canned pinto beans (drained and rinsed) and the simmering vegetable broth, mix together, then mix every 2 to 3 minutes

5. Once the rice is just cooked through (check package instructions on the rice you are using; mine was 18 minutes), remove the pan from heat

6. Transfer some of the mixture into a shallow bowl, and garnish with Spanish guindilla peppers (optional), enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Poor Man's Beans and Rice | Alubias con Arroz a lo Pobre

Amount Per Serving

Calories 407 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 631mg27%

Potassium 852mg24%

Carbohydrates 63g21%

Fiber 12g50%

Sugar 7g8%

Protein 13g26%

Vitamin A 1536IU31%

Vitamin C 13mg16%

Calcium 127mg13%

Iron 5mg28%

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

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