Description
This Spanish Rice and Beans recipe is a rich, flavorful, and comforting one-pot meal perfect for vegetarians and vegans. Made with simple ingredients like white rice, kidney beans, and aromatic spices, it offers a delicious fusion of textures and tastes. Naturally gluten-free and dairy-free, it makes a nutritious weeknight dinner or a tasty side dish for meat-eaters and pescetarians alike. Easy to prepare and packed with plant-based protein, this dish is wholesome and satisfying.
Ingredients
Vegetables & Aromatics
- 1 medium onion, diced
- 1 medium red bell pepper, chopped
- 3-4 garlic cloves, minced
Spices & Seasonings
- 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
Main Ingredients
- 1 tbsp oil (use vegetable broth if avoiding oil)
- 1 ½ cups (300 g) uncooked white rice (see notes)
- 1 ¼ cups (300 ml) vegetable broth or more (depending on rice variety)
- 1 ¼ cups (300 g) salsa
- 1 (15 oz) can (270 g) kidney beans, drained and rinsed (see notes)
- ½ cup (65 g) green olives, halved (optional)
Garnish
- Fresh herbs, such as cilantro or parsley
Instructions
- Soak the Rice: Add the uncooked rice to a bowl with cold or lukewarm water and soak for at least 10 minutes, preferably 30 minutes if time allows. Once soaked, drain and discard the water. In the meantime, prepare the other ingredients by dicing the onion, chopping the bell pepper, and mincing the garlic.
- Sauté Aromatics and Spices: Heat the oil in a large skillet or pot over medium heat. Add the diced onion and chopped red bell pepper, sautéing for about 3 minutes until softened. Stir in the minced garlic and all the spices (ground cumin, sweet paprika, dried oregano, smoked paprika, red pepper flakes) and cook for an additional minute to release their fragrance.
- Add Rice, Salsa, and Broth: Stir in the drained rice, salsa, and vegetable broth into the skillet. Bring the mixture to a boil. Note that depending on the rice variety, you may need to add more broth and salsa to ensure proper cooking.
- Simmer Covered: Reduce the heat to the lowest setting, cover the skillet or pot with a tight-fitting lid, and let it simmer gently for 15-20 minutes. Do not remove the lid or stir during this time to ensure the rice cooks evenly. Cooking time may vary depending on the rice—jasmine or basmati rice cook faster compared to brown rice.
- Finish and Season: Remove the skillet from heat and uncover. Taste the rice and adjust seasoning with additional salt, black pepper, cumin, or red pepper flakes as desired. Gently fold in the drained kidney beans and optional green olives. Garnish with freshly chopped herbs like cilantro or parsley to brighten the dish.
- Serve and Store: Serve immediately as a main or side dish. Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- Use white rice varieties such as jasmine or basmati for best results; adjust liquid amounts according to the rice’s cooking instructions.
- If avoiding oil, substitute it with vegetable broth for sautéing.
- Rinse and drain canned kidney beans thoroughly to reduce sodium content.
- Cooking time may vary based on rice type; always check package instructions and adjust broth accordingly.
- Green olives are optional but add a nice briny flavor contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
