Spanish Rice and Beans (Printable Version)
Hearty rice with kidney beans and aromatic spices for a delicious, comforting dish.
# Ingredients Required:
→ Oils
01 -
45 ml extra-virgin olive oil
→ Vegetables and Aromatics
02 -
1 yellow onion, finely chopped
03 -
3 garlic cloves, minced
04 -
80 g fire-roasted diced tomatoes (one 411 g can)
05 -
80 g sliced green olives
06 -
3 tbsp fresh parsley leaves, finely chopped
07 -
½ tsp lemon zest
08 -
15 ml fresh lemon juice
→ Spices
09 -
1½ tsp paprika
10 -
1¼ tsp kosher salt
11 -
1 tsp chili powder
12 -
1 tsp dried oregano
13 -
½ tsp ground black pepper
14 -
¼ tsp cayenne pepper (optional)
→ Grains and Legumes
15 -
370 g long-grain white rice
16 -
880 g kidney beans, drained and rinsed (two 439 g cans)
→ Liquids
17 -
720 ml vegetable or chicken broth
# Guide to Cooking:
01 -
Warm half of the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until softened.
02 -
Incorporate minced garlic, paprika, salt, chili powder, oregano, black pepper, and optional cayenne pepper. Cook for 2 minutes, stirring frequently until fragrant.
03 -
Stir in the rice and cook for 2 minutes until it becomes slightly translucent.
04 -
Add diced tomatoes, kidney beans, and broth. Bring to a boil, then reduce heat to medium-low, cover, and simmer for approximately 25 minutes until the rice is tender and liquid absorbed.
05 -
Combine remaining olive oil, parsley, lemon zest, and lemon juice in a small bowl; mix thoroughly to blend flavors.
06 -
Top the cooked rice and beans with sliced green olives and drizzle evenly with the prepared parsley oil before serving.
# Extra Suggestions:
01 -
To increase heat, add more cayenne pepper. Jarred salsa can replace fire-roasted tomatoes for variation. Broth adds depth, but water can be substituted.