Description
Spanish Rice and Beans is a vibrant, hearty dish that embodies the essence of comfort food, perfect for any occasion. Bursting with flavors from aromatic spices and nutritious ingredients, this one-pot wonder can be ready in just 35 minutes, making it an ideal choice for busy weeknights. This recipe is not only vegan and gluten-free but also highly customizable; you can easily add your favorite vegetables or tweak the spices to suit your taste. Whether served as a main course or a flavorful side dish, Spanish Rice and Beans promises satisfaction with every bite.
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
- Salt & black pepper (to taste)
- 1.5 cups white rice (uncooked)
- 1.25 cups vegetable broth
- 1.25 cups salsa
- 1 (15 oz) can kidney beans (drained and rinsed)
- Optional: 1/2 cup green olives (halved)
Instructions
- Soak the rice in cold water for at least 10 minutes, then drain.
- Heat oil in a large skillet over medium heat, sauté onion and bell pepper for about 3 minutes.
- Add garlic and spices; sauté for another minute.
- Stir in soaked rice, salsa, and vegetable broth; bring to a boil.
- Cover and reduce heat to low; simmer undisturbed for 15–20 minutes.
- Once cooked, stir in kidney beans and optional olives, then garnish with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 410mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg