Description
Spanish Rice and Beans is a vibrant, flavorful dish that brings the essence of Latin cuisine to your table. This one-pot wonder is perfect for busy weeknights, providing a hearty meal that’s both vegetarian and vegan-friendly. With a delightful blend of spices and protein-rich beans, it caters to various dietary preferences while ensuring satisfaction. Whether served as a main course or as a side dish, Spanish Rice and Beans is sure to impress your family and guests alike.
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 1/2 cups white rice (uncooked)
- 1 1/4 cups vegetable broth
- 1 1/4 cups salsa
- 1 can kidney beans (15 oz, drained and rinsed)
- Optional: 1/2 cup green olives (halved)
Instructions
- Soak the rice in cold water for at least 10 minutes, then drain.
- In a large skillet over medium heat, heat oil and sauté onion and bell pepper for about three minutes until softened. Add minced garlic and spices; sauté for another minute.
- Stir in the soaked rice, salsa, and vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15–20 minutes until rice is cooked.
- Once cooked, remove from heat, stir in kidney beans and olives if using, adjust seasoning, and garnish with fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 330
- Sugar: 4g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg