Description
This vibrant and flavorful Spanish Rice and Beans recipe is a delightful one-pot meal combining aromatic spices, tender rice, and hearty beans. Perfect as a comforting vegetarian main or a side dish, it’s easy to prepare and packed with wholesome ingredients.
Ingredients
Vegetables & Aromatics
- 1 medium onion, diced
- 1 medium red bell pepper, chopped
- 3-4 garlic cloves, minced
- 1/2 cup green olives, halved (optional)
- Fresh herbs (cilantro or parsley) for garnish
Dry & Canned Goods
- 1 1/2 cups white rice (uncooked, jasmine or basmati preferred)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 1/4 cups salsa
Liquids & Fats
- 1 tbsp oil (or vegetable broth if avoiding oil)
- 1 1/4 cups vegetable broth (or more depending on rice variety)
Spices & Seasonings
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Pinch of red pepper flakes
- Salt and black pepper, to taste
Instructions
- Soak the Rice: Place the rice in a bowl and cover with cold or lukewarm water. Let it soak for at least 10 minutes, preferably 30 minutes if time permits. After soaking, drain and discard the water. Meanwhile, chop the onion, garlic, bell pepper, and prepare other ingredients.
- Sauté Vegetables and Spices: Heat the oil in a large skillet or pot over medium heat. Add diced onion and chopped red bell pepper, sauté for about 3 minutes until softened. Stir in the minced garlic along with all the spices—ground cumin, sweet paprika, dried oregano, smoked paprika, and red pepper flakes—and continue sautéing for another minute until fragrant.
- Add Rice, Salsa and Broth: Stir in the soaked rice, salsa, and vegetable broth. Bring the mixture to a boil, ensuring the rice is evenly distributed.
- Simmer until Cooked: Cover the skillet or pot, reduce heat to the lowest setting, and let simmer gently for 15-20 minutes without uncovering or stirring. Cooking time depends on the rice variety; jasmine and basmati will cook faster, while brown rice may require more liquid and time.
- Finish and Serve: Turn off the heat and remove the lid. Taste and adjust seasonings by adding more salt, pepper, cumin, or red pepper flakes as desired. Gently stir in the drained kidney beans and optional green olives. Garnish with fresh cilantro or parsley before serving. Store leftovers covered in the refrigerator for up to 3 days.
Notes
- Soaking the rice helps to reduce cooking time and ensures more even texture.
- Vegetable broth can replace oil for a lower-fat version.
- Salsa and broth quantities may need adjustment depending on the rice type used.
- Using jasmine or basmati rice is recommended for best texture and quicker cooking time.
- Leftovers keep well refrigerated for up to 3 days.
