Spanish Rice Casserole

Spanish Rice Casserole

A bold and tasty twist on a classic: Patatas Bravas
Course: Main Course, Side Dish
Servings: 6 people


  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 small red bell pepper, chopped
  • 1 tsp smoked paprika
  • 1 cup Planet Rice Organic Sprouted Brown Rice
  • 4 Tbsp (3 ounces) tomato paste
  • 2 1/2 cups low sodium vegetable broth
  • 1/2 tsp salt
  • 15 oz. can white beans, rinsed and drained
  • 1 Tbsp red wine vinegar
  • 1/2 cup sliced Castelvetrano olives
  • 1/4 cup chopped cilantro

Lemon Garlic Aioli

  • 1/2 cup Sir Kensington Vegan Mayo
  • 2 tsp fresh lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp teaspoon salt


  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-5 minutes or until softened. Add the bell pepper and sauté for 2 minutes, then add the garlic and smoked paprika and cook for 30 seconds more. Add the rice, tomato paste, vegetable broth and salt and bring to a boil. Once boiling, add the beans and stir well to combine. Reduce the heat to medium low, cover and simmer for 25 minutes or until the liquid has been absorbed.
  • Remove from heat and sprinkle the red wine vinegar over the top of the casserole. Fluff the rice with a fork gently while incorporating the vinegar into the rice. Cover and let stand 10 minutes to allow the rice to steam.
  • Prepare the aioli. Place the mayo, lemon juice, garlic and salt in a small bowl and whisk well to combine. Taste and adjust the seasoning as needed. Add more lemon juice or water to thin the aioli to a drizzling consistency, or add more mayo to thicken it as desired.
  • Drizzle the aioli over the rice casserole (or serve on the side), then sprinkle the olives and cilantro over the top. Serve and enjoy!


  • Use hot paprika for an extra spicy flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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