Description
This flavorful Spanish Rice and Beans recipe is a wholesome one-pot meal combining aromatic spices, tender vegetables, and hearty beans. Perfect for a quick and satisfying dinner, it uses a simple stovetop simmer method to create a delicious Latin-inspired dish with a vibrant mix of textures and colors.
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
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
Base Ingredients
- 1 tbsp oil (use vegetable broth if avoiding oil)
- 1 1/2 cups white rice, uncooked
- 1 1/4 cups vegetable broth (or more depending on rice type)
- 1 1/4 cups salsa
- 1 (15 oz) can kidney beans, drained and rinsed
Instructions
- Soak Rice: Place the white rice in a bowl with cold or lukewarm water and let it soak for at least 10 minutes, ideally 30 minutes if time permits. After soaking, drain and discard the water. Meanwhile, chop the onion, garlic, and bell pepper, and prepare the other ingredients.
- Sauté Vegetables and Spices: Heat the oil in a large skillet or pot over medium heat. Add the diced onion and chopped bell pepper and sauté for about 3 minutes until softened. Stir in the minced garlic along with the ground cumin, sweet paprika, dried oregano, smoked paprika, and red pepper flakes, cooking for an additional minute to release their aromas.
- Add Rice and Liquid: Add the soaked rice to the skillet along with the salsa and vegetable broth. Bring the mixture to a boil, ensuring to adjust the amount of broth and salsa if using a rice variety that requires longer cooking time.
- Simmer Covered: Reduce heat to the lowest setting, cover the skillet or pot, and let the rice cook undisturbed for 15-20 minutes, depending on your rice type. Avoid lifting the lid or stirring during this time to allow the rice to steam properly.
- Season and Finish: Turn off the heat and remove the lid. Taste the rice and adjust the seasonings as needed with salt, black pepper, cumin, or red pepper flakes. Gently fold in the drained kidney beans and optional green olives. Garnish with freshly chopped cilantro or parsley before serving. Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- Soaking the rice helps achieve a fluffier texture and reduces cooking time.
- Use vegetable broth instead of oil for a lower-fat version.
- Adjust the broth quantity according to the type of rice used; brown rice may require more liquid and longer cooking time.
- Green olives are optional but add a nice briny contrast.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes (plus 10-30 minutes soaking time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
