Description
This Spanish Rice and Beans recipe is a flavorful and satisfying dish that is easy to make. The combination of spices, rice, beans, and salsa creates a delicious meal that can be enjoyed as a main course or a side dish.
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 can (15 oz/270 g) kidney beans, drained and rinsed
- ½ cup (65 g) green olives, halved (optional)
- Fresh herbs to garnish, e.g. cilantro or parsley
Instructions
- Sauté Vegetables: In a large pan, heat oil over medium heat. Add onion, bell pepper, and garlic. Cook until softened.
- Add Spices and Rice: Stir in cumin, paprikas, oregano, red pepper flakes, salt, and pepper. Add uncooked rice and cook for a couple of minutes.
- Cook with Broth and Salsa: Pour in vegetable broth and salsa. Bring to a boil, reduce heat, cover, and simmer until rice is cooked.
- Add Beans and Olives: Mix in kidney beans and olives. Cook for a few more minutes until heated through.
- Serve: Garnish with fresh herbs and serve hot.
Notes
- You can use brown rice for a healthier option, but adjust cooking time and liquid accordingly.
- Feel free to add other vegetables like corn, peas, or diced tomatoes for variation.
- For a spicier kick, add more red pepper flakes or a dash of hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg