Red Rice with White Beans, Tomatoes & Oregano
A rustic Spanish-style one-pot rice and bean dish where short-grain red rice cooks together with tender white beans, fresh tomatoes, and aromatic oregano. Served warm as a hearty side, it's naturally vegan and packed with flavor from a simple sofrito base.
- Prep
- 10 min
- Cook
- 25 min
- Wait
- 10 min
- Total
- 45 min
- Makes
- 4 cups (about 4–6 servings as a side)
Steps
Before you start
- Measure and have all ingredients ready (mise en place).
- Use vegetable broth or water at room temperature.
- Choose short-grain red rice (arborio or bomba work well).
Build the sofrito base
- Heat the olive oil in a 4-quart pot over medium heat.
- Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Don't brown the garlic—it will taste bitter. Keep the heat at medium.
Toast the rice
- Add the red rice to the pot and stir constantly for 2 minutes.
- This toasts the rice slightly and helps keep the grains separate during cooking.
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Ready when: Rice looks slightly translucent at the edges and smells toasted
Tip: Stir continuously to avoid sticking; the toast adds nutty flavor.
Add tomato paste
- Stir in the tomato paste and cook for 1 minute, coating all the rice grains.
- This deepens the tomato flavor.
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Ready when: Tomato paste coats the rice and darkens slightly
Combine tomatoes, beans & broth
- Pour in the canned diced tomatoes with their juice, the drained white beans, and the vegetable broth.
- Stir well to combine and bring the mixture to a gentle boil over medium-high heat.
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Ready when: Mixture comes to a boil with gentle bubbles breaking the surface
Season and simmer
- Stir in the dried oregano, and season with salt and freshly ground black pepper to taste.
- Reduce heat to medium-low and cover the pot with a lid.
- Simmer for 18–20 minutes without stirring, until the rice is tender and has absorbed most of the liquid.
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Ready when: Rice is tender, liquid is mostly absorbed, and a few grains may look slightly translucent
Tip: Don't stir the rice while it cooks—this breaks the grains. A gentle simmer prevents mushy rice.
Rest and fluff
- Remove from heat and let the pot sit, covered, for 10 minutes.
- This allows residual heat to finish cooking and lets the flavors meld.
- Fluff with a fork before serving.
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Ready when: Rice is fully tender and grains separate easily
Tip: Resting is essential for light, fluffy rice; don't skip this step.
Good to know
Tips
- For extra flavor, add a pinch of smoked paprika (1/4 teaspoon) when you add the tomato paste.
- If the rice seems too wet after 18 minutes, leave the lid off for the last 2–3 minutes to evaporate excess liquid.
- Serve with a squeeze of fresh lemon juice and a handful of fresh parsley for brightness.
- This dish is naturally vegan; it pairs beautifully with grilled vegetables or a simple green salad.
Make ahead
Prepare and dice the onion and garlic up to 1 day ahead; store covered in the refrigerator.
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pot over medium heat with a splash of water or broth, stirring occasionally, until warmed through (about 5–7 minutes). May also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Substitutions
- short-grain red rice (arborio or bomba) → Medium-grain Spanish paella rice or brown rice. Brown rice will take 35–40 minutes to cook; increase liquid by 1/4 cup and adjust cooking time accordingly.
- canned white beans (cannellini or great northern) → Canned chickpeas, kidney beans, or black beans. Each adds different flavor; black beans create a deeper, earthier dish.
- vegetable broth → Water or chicken broth. Water works fine; broth adds more savory depth. Chicken broth is not vegan.
- dried oregano → Fresh oregano (use 1.5 tablespoons, added at the end) or dried Italian seasoning. Fresh oregano adds brightness; stir in after resting. Dried Italian seasoning is slightly milder.
