Description
Savor the rich and vibrant flavors of Spanish Rice and Beans, a delightful dish that’s perfect for any weeknight dinner. This one-pot meal combines hearty rice with protein-packed beans and a medley of spices, creating a comforting and nutritious option for both vegetarians and meat-eaters alike. With its quick cooking time and minimal cleanup, you can have a satisfying meal on the table in just 35 minutes. Whether enjoyed as a main course or served as a side dish, this versatile recipe is sure to impress everyone at the table.
Ingredients
Scale
- 1 tbsp oil (or vegetable broth)
- 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
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (adjust to taste)
- Salt & black pepper (to taste)
- 1 1/2 cups white rice (uncooked)
- 1 1/4 cups vegetable broth
- 1 1/4 cups salsa
- 1 (15 oz) can kidney beans (drained and rinsed)
- Fresh herbs for garnish
Instructions
- Soak the rice in cold water for at least 10 minutes, then drain.
- In a large skillet or pot, heat oil over medium heat. Sauté onions and bell peppers for about 3 minutes until softened. Add minced garlic and spices, cooking for an additional minute.
- Stir in soaked rice, salsa, and vegetable broth. Bring to a boil.
- Cover and reduce heat to low. Simmer undisturbed for about 15-20 minutes or until rice is tender.
- After cooking, let sit with the lid on for a few minutes before stirring in kidney beans and garnishing with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg