Spain on a Fork > All Recipes > Main Dishes > Spanish Sunday Rice with Beyond Sausage & Vegetables
All Recipes, Main Dishes / October 19, 2019

Spanish Sunday Rice with Beyond Sausage & Vegetables

In Spain, everybody eat´s rice on sundays, in Valencia it´s called paella, but in other part´s of Spain like Madrid, Sevilla and Cantabria, it´s called ¨un arroz¨. In this post I will show you how to make a Spanish Sunday Rice with Beyond Sausage & Vegetables. This is kinda like a paella, but more like ¨un arroz¨.

Spanish Sunday Rice with Beyond Sausage & Vegetables
Seriously folk´s, this Spanish sunday rice is out-of-this world good. Loaded with an insane amount of flavor, super easy to make and done in about 45 minutes. For this recipe I used beyond sausages, making this dish vegan + gluten free. Beyond Meats has just arrived in Spain and everyone is going crazy over them! 

Spanish Sunday Rice with Beyond Sausage & Vegetables
If using beyond sausages is not your thing, you can just substitute them for regular sausages. They cook exactly the same. For this recipe I also used some high-quality saffron threads. At the end of the day, the saffron is what really flavors this rice. Make sure to use the BEST saffron to make the BEST Spanish sunday rice.

Spanish Sunday Rice with Beyond Sausage & Vegetables
TIPS & TRICKS to make this recipe: I used a paella pan to make this rice dish, as it cooks the rice evenly, but you can use a regular frying pan instead. The lima beans I used where frozen and pre-cooked. If you can´t find them like that, you can use jarred ones, or even boil some dried ones before you get started. Make sure to use round rice, very similar to medium grain rice. For the last tip, once you add the rice into the pan, don´t mix it again, as this disrupts the way the rice cooks.

Spanish Sunday Rice with Beyond Sausage & Vegetables
Key Ingredients & Cookware I used in this Recipe:


Watch the Video Below on How to Make a Spanish Sunday Rice with Beyond Sausage & Vegetables

5 from 1 vote

Spanish Sunday Rice with Beyond Sausage & Vegetables

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 3 cloves garlic
  • 1/2 onion
  • 1/2 red bell pepper
  • 15 green beans
  • 2 beyond sausages
  • 1/2 cup precooked lima beans
  • 2 tbsp extra virgin olive oil
  • 1/2 cup canned tomato sauce
  • 1/2 tsp sweet smoked paprika
  • 2 1/2 cups vegetable broth
  • 1/2 tsp saffron threads
  • 1 cup round rice
  • pinch sea salt
  • pinch black pepper


  1. Finely mince 3 cloves of garlic, finely dice 1/2 onion, cut 15 green beans in half, finely dice 1/2 of a red bell pepper and cut 2 thawed out beyond sausages into 1/2 inch thick rounds

  2. Heat a paella pan with a medium-high heat and add in 2 tablespoons of extra virgin olive oil, after 1 minute add the beyond sausages and mix with the olive oil, after 4 to 5 minutes remove the sausages from the pan and set aside

  3. Using the same pan with the same heat add in the diced onions and mix with the olive oil, making sure to scrape up anything left over from the sausages, after 30 to 45 seconds add in the diced bell pepper and continue to mix, after another 2 minutes add in the green beans and continue to mix so nothing burns, 2 minutes later add in the minced garlic and cook for about 20 to 30 seconds, then add in 1/2 tsp sweet smoked paprika and season with sea salt & black pepper, mix it all together, then add in 1/2 cup canned tomato sauce and lightly season with sea salt, mix it all together, as you are mixing add the cooked sausages back into the pan

  4. 1 minute after adding the tomato sauce add in 2 1/2 cups of a high-quality vegetable broth, add in 1/2 cup of cooked lima beans and pinch in 1/2 tsp of saffron threads, once it comes to a boil let it boil for an extra minute to allow the saffron to infuse, then add in 1 cup of round rice and gently mix it all around so everything is evenly distributed, after this no more mixing the rice, as it disrupts the way it cooks, but you can give the pan a quick shake once in a while

  5. About 8 minutes after adding the rice and there is very little broth left, lower the fire to a low-medium heat and let it simmer for 3 to 4 minutes, then re-heat it back to a medium-high heat for 90 seconds to achieve the socarrat, then remove the pan from the heat and cover the pan with a dish cloth, after 5 minutes uncover the pan and serve at once, enjoy!

Recipe Notes

Get the Golden Saffron Threads that I used to make this Spanish sunday rice.

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  1. Luke Ricciardi

    Fantastico. Keep up the good work

    01 . Nov . 2021
    • Spain on a Fork

      Much love 🙂

      01 . Nov . 2021
  2. Chris A

    5 stars
    Just finished making this. I followed the recipe almost right down and it is perfect! The 90 seconds at the end definitely gave it something extra. No exaggeration this is the best rice I’ve ever tried. I’m shocked that I was able to make something so delicious. I substituted chorizo instead of Beyond meat and I think the little kick was great!

    29 . Jun . 2021
    • Spain on a Fork

      So happy to hear that Chris 🙂 Much love

      30 . Jun . 2021
  3. Gabriela

    5 stars
    Tried this Spanish Sunday Rice Beyond sausage recipe last night and it was absolutely delicious. Being vegan it made a lot of difference and I will use it to impress non-vegan guests we will entertain soon. Tried other recipes as well with the same fantastic result. Thank you very much and keep these recipes coming.

    22 . Oct . 2019
    • Spain on a Fork

      So glad you enjoyed the rice dish 🙂 Truly appreciate your comment! much love Gabriela!

      22 . Oct . 2019

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