Description
This Spanish Rice and Beans recipe is a flavorful and satisfying dish that combines white rice, kidney beans, and a variety of spices. It’s a perfect meal for a quick and easy dinner.
Ingredients
Scale
-
Main Ingredients:
- 1 tbsp oil (use veggie broth if you avoid oil)
- 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
- ½ tsp smoked paprika
- Pinch of red pepper flakes
- Salt & black pepper, to taste
- 1 ½ cups (300 g) white rice, uncooked
- 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
-
Optional:
- ½ cup (65 g) green olives, halved
-
Garnish:
- Fresh herbs to garnish, e.g. cilantro or parsley
Instructions
- Saute Aromatics: Heat oil in a large skillet, then cook onions, bell pepper, and garlic until softened.
- Add Spices and Rice: Stir in cumin, paprika, oregano, smoked paprika, red pepper flakes, rice, and vegetable broth.
- Cook Rice: Cover and simmer until rice is cooked through.
- Add Beans and Salsa: Stir in kidney beans and salsa, heating through.
- Serve: Garnish with olives and fresh herbs before serving.
Notes
- You can adjust the spice levels by increasing or decreasing the amount of red pepper flakes and smoked paprika.
- Feel free to add other vegetables like corn or peas for extra flavor and nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Spanish rice, beans recipe, easy dinner, vegetarian meal, stovetop cooking