Description
This Spanish Rice and Beans recipe is a flavorful and satisfying dish that combines rice, beans, and a blend of spices for a delicious meal that is perfect for a weeknight dinner.
Ingredients
Scale
Main Ingredients:
- 1 tbsp oil (use veggie broth if you avoid oil)
- 1 medium onion, diced
- 1 medium red bell pepper, chopped
- 3–4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Pinch of red pepper flakes
- Salt & black pepper to taste
Additional Ingredients:
- 1 ½ cups (300 g) white rice, uncooked
- 1 ¼ cups (300 ml) vegetable broth or more, depending on rice variety
- 1 ¼ cups (300 g) salsa
- 1 can (15 oz / 270 g) kidney beans, drained and rinsed
- ½ cup (65 g) green olives, halved (optional)
- Fresh herbs to garnish, e.g., cilantro or parsley
Instructions
- Soak Rice: Add the rice to a bowl with cold or lukewarm water and let it soak for at least 10 minutes. Discard the water.
- Sauté Vegetables: Heat oil in a skillet, sauté onion, bell pepper, garlic, and spices.
- Add Rice and Liquid: Stir in rice, salsa, and veggie broth. Bring to a boil.
- Simmer: Cover and simmer on low heat for 15-20 minutes without stirring.
- Adjust Seasonings: Taste and adjust seasonings. Stir in beans and olives. Garnish with herbs.
Notes
- For rice varieties with longer cooking times, adjust the amount of vegetable broth and salsa accordingly.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Spanish Rice and Beans, Rice and Beans Recipe, Vegetarian Spanish Dish
