Spanish Rice and Beans (Printable Version)
Spanish-style one-pot meal with rice, beans, savory spices, and olives. Filling, plant-based, and simple to prepare.
# What You'll Need:
→ Main
01 -
2 tablespoons extra-virgin olive oil
02 -
1 yellow onion, finely chopped
03 -
3 garlic cloves, minced
04 -
1 1/2 teaspoons paprika
05 -
1 1/4 teaspoons kosher salt
06 -
1 teaspoon chili powder
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon ground black pepper
09 -
1/4 teaspoon cayenne pepper (optional)
10 -
2 cups long-grain white rice, such as jasmine or basmati
11 -
1 can (410 grams) fire-roasted diced tomatoes, or 250 milliliters jarred salsa
12 -
2 cans (440 grams each) kidney beans, drained and rinsed
13 -
720 milliliters vegetable or chicken broth, or water
14 -
1/3 cup sliced green olives
→ Parsley Oil (optional)
15 -
3 tablespoons finely chopped fresh parsley leaves
16 -
1/2 teaspoon lemon zest
17 -
1 tablespoon fresh lemon juice
18 -
3 tablespoons extra-virgin olive oil
# Steps To Follow:
01 -
Heat olive oil in a large skillet with a fitted lid over medium heat. Add onion and cook for 5 minutes until softened.
02 -
Add garlic, paprika, kosher salt, chili powder, dried oregano, black pepper, and cayenne pepper to the skillet. Stir regularly and cook for 2 minutes until fragrant.
03 -
Stir in the rice and cook for 2 minutes until the grains appear slightly translucent.
04 -
Add diced tomatoes (or salsa), kidney beans, and broth (or water). Stir well. Bring to a boil, then reduce heat to medium-low, cover, and simmer for about 25 minutes or until the liquid is absorbed and the rice is tender.
05 -
In a small bowl, combine chopped parsley, lemon zest, lemon juice, and olive oil. Stir until well mixed.
06 -
Scatter sliced green olives evenly over the cooked rice and beans. Drizzle with parsley oil if desired before serving.
# Notes and Tips:
01 -
Refrigerate leftovers in an airtight container for up to 5 days. For best results, rewarm individual servings in the microwave, stirring every 30 seconds, or heat on the stovetop with a splash of water to prevent rice from drying out. To freeze, store in a zip-top freezer bag and lay flat; thaw overnight in the refrigerator before reheating.