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Spanish Rice and Beans Recipe

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4.2 from 14 reviews

This Spanish Rice and Beans recipe is a flavorful, hearty one-pot meal combining aromatic spices, tender vegetables, and wholesome ingredients. Perfect for a quick and nutritious lunch or dinner, it features basmati rice cooked with kidney beans, fire roasted tomatoes, and a blend of smoky paprika and cumin. Garnished with olives and fresh herbs, this dish brings a vibrant taste of Spain to your table in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 1 green bell pepper, cored and chopped
  • Kosher salt, to taste
  • 2 garlic cloves, minced
  • 1 teaspoon smoked (or sweet) paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes, optional
  • 2 cups basmati rice, rinsed very well
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1 (15-ounce) can diced fire roasted tomatoes
  • 2 tablespoons tomato paste
  • 2 1/2 cups vegetable broth

Garnish

  • 1/3 cup sliced green olives, optional
  • 1/4 cup chopped fresh cilantro or parsley, optional

Instructions

  1. Saute the onion and pepper: In a large, deep pan, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion and green bell pepper, seasoning with a big pinch of kosher salt. Cook while tossing regularly until the vegetables soften slightly, about 5 minutes.
  2. Add the garlic and spices: Stir in the minced garlic, smoked paprika, ground cumin, and red pepper flakes (if using). Cook for approximately 30 seconds to let the spices bloom and release their aroma.
  3. Add the rice, beans, and tomatoes: Add the rinsed basmati rice to the pan and season with another pinch of kosher salt. Toss well to combine. Then add the drained kidney beans and the can of diced fire roasted tomatoes. In a small bowl or liquid measuring cup, mix the tomato paste until smooth with the vegetable broth and pour this mixture into the pan.
  4. Boil then simmer: Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low to create a gentle simmer. Cover the pan with a tight-fitting lid and cook without stirring for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
  5. Garnish and serve: Once cooked, fluff the rice gently with a fork. Garnish with sliced green olives and chopped fresh cilantro or parsley if desired. Serve warm as a satisfying main or side dish.

Notes

  • Rinse the rice thoroughly to remove excess starch for fluffier grains.
  • If you prefer less heat, omit the red pepper flakes.
  • You can substitute kidney beans with black beans or pinto beans based on preference.
  • Use vegetable broth for a richer flavor; water can be used as a substitute in a pinch.
  • This dish stores well and is great for meal prep; refrigerate leftovers in an airtight container for up to 3 days.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Spanish
  • Diet: Vegetarian

Find it online: https://dishiary.com/spanish-rice-and-beans-recipe/