Spanish Rice and Beans
User Reviews
4.8
20 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
320 kcal
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Course
Main Course
Spanish Rice and Beans
Report
This easy Spanish rice and beans recipe makes a flavorful one-pot dish ready in no time. This is a great recipe for the whole family, something that you can serve as a main or side dish.
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Ingredients
- 1 onion
- 2 garlic cloves
- 1 red bell pepper large
- 3-4 green onions
- 1 tablespoon olive oil
- 1 ¾ cup long-grain rice 350 g/ 12.5 oz, Note 1
- 1 tablespoon tomato paste
- 1 teaspoon oregano dried
- 1 teaspoon paprika sweet
- ½ teaspoon smoked paprika
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 3 ¼ cups vegetable broth 750 ml, Note 2
- 1 cup tomato 200 g/ 7 oz, Note 3, pureed
- 1 pinto beans 400 g/ 14 oz, or kidney beans, canned
- 20 green olive pitted
- 3 tablespoons cilantro chopped
- a pinch fine sea salt or Kosher salt
- 2-3 grindings black pepper ground
Instructions
- Finely chop the onion and the garlic. Set aside separately. Chop the pepper and the whites of the green onions. Set aside separately. Chop the greens of the green onions and the olives. Set them aside separately.1 onion + 2 garlic cloves + 1 large red bell pepper + 3-4 green onions +
- Saute: Heat the oil in a large Dutch oven, heavy-bottomed or non-stick pan. Cook the onion until slightly yellow.1 tablespoon olive oil
- Toast rice: Add the rice and toast for about 2 minutes, stirring often. Add garlic and tomato paste and stir well to coat the rice. Add the pepper, green onion whites, oregano, paprika, cumin, and ground coriander. Stir well to coat.1 ¾ cup long-grain rice / 350 g + 1 tablespoon tomato paste + 1 teaspoon dried oregano + 1 teaspoon sweet paprika + ½ teaspoon smoked paprika + 1 teaspoon ground cumin + 1 teaspoon ground coriander
- Simmer: Pour the broth and the pureed tomatoes (or sauce) into the pan. Stir well again, cover, and cook gently for about 15 minutes, stirring a few times.3 ¼ cups vegetable broth / 750 g + 1 cup pureed tomatoes / 200 g
- Add the drained beans, sliced green olives, and green onions greens. Stir well and cook for 5 minutes more or until the rice is tender.1 can pinto or kidney beans + 20 green olives,
- Adjust the taste with a bit of salt and pepper. Sprinkle with chopped cilantro and serve.a pinch fine sea salt or Kosher + 2-3 grindings ground black pepper + 3 tablespoons chopped cilantro
Notes
- Rice type: If using Basmati or Jasmine rice, check after 10 minutes; they cook faster. If using brown rice, add more broth and allow a longer cooking time; brown rice needs about 35-40 minutes.
- Chicken broth/stock tastes great if you don’t care about keeping the meal vegetarian.
- Tomato sauce: You can use the same amount of your favorite salsa tomato sauce brand.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
320kcal
(16%)
Carbohydrates
56g
(19%)
Protein
10g
(20%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
6g
(35%)
Sodium
1048mg
(44%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 320kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 1048mg | 44% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
20 reviews
Excellent
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