Description
Spanish Rice and Beans is a delightful one-pot dish that brings together vibrant flavors and wholesome ingredients for a satisfying meal. Perfect for busy weeknights, this recipe combines savory spices with hearty beans and rice, making it a nutritious option for both vegetarians and meat lovers alike. The rich aroma of sautéed vegetables and spices fills your kitchen, promising a comforting dish that is easy to prepare and clean up. Enjoy it as a main course or pair it with grilled chicken or turkey for an elevated dining experience.
Ingredients
Scale
- 1 tbsp oil (or veggie 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
- Pinch of red pepper flakes
- 1 1/2 cups white rice (uncooked)
- 1 1/4 cups vegetable broth
- 1 1/4 cups salsa
- One 15 oz can kidney beans (drained and rinsed)
Instructions
- Rinse the rice in cold water and soak for at least 10 minutes. Drain.
- In a large skillet, heat oil over medium heat. Sauté diced onion and red bell pepper for about 3 minutes until softened.
- Stir in minced garlic and spices; sauté for another minute until fragrant.
- Add soaked rice, salsa, and vegetable broth to the skillet. Bring to a boil.
- Cover, reduce heat, and simmer for about 15-20 minutes without lifting the lid.
- After cooking, turn off heat and let sit before uncovering. Adjust seasoning if needed, then fold in kidney beans.
- Serve hot, garnished with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg