Spanish Rice and Beans
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
4874 kcal
-
Course
Main Course
-
Cuisine
Spanish
Spanish Rice and Beans
Description
This recipe layers flavors starting with olive oil-sautéed onion and green bell pepper, enhanced by garlic and a blend of smoked paprika, cumin, and optional red pepper flakes. Long-grain basmati rice is added alongside kidney beans and fire-roasted tomatoes, cooking in vegetable broth combined with tomato paste to infuse the grains and beans with rich, tomatoey undertones. The simmering process allows the rice to absorb the broth fully, resulting in a tender yet separate grain texture with slight smokiness from the paprika.
Finished with optional sliced green olives and chopped cilantro or parsley, the dish offers a savory and slightly tangy note from the olives and fresh herbal aroma from the garnish. This rice and beans recipe can accompany a wide variety of dishes or stand alone as a vegetarian entree. It stores well for leftovers and benefits from rinsing rice beforehand to prevent clumping and ensure even cooking.
Notes suggest that leftovers make a good lunch bowl, and rinsing rice well removes extra starch for better texture. The recipe relies on quality spices and olive oil for its distinctive taste.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion finely chopped, large, yellow
- 1 green bell pepper cored and chopped
- kosher salt
- 2 garlic minced, cloves
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon cumin ground
- 1/2 teaspoon red pepper flakes optional
- 2 cups basmati rice rinsed very well, or similar long grain rice
- 2 Kidney Beans drained and rinsed
- 1 diced fire roasted tomatoes
- 2 tablespoons tomato paste
- 2 1/2 cups vegetable broth
- 1/3 cup green olives optional, for garnish, sliced
- 1/4 cup cilantro optional, for garnish, or parsley, chopped
Instructions
- Saute the onion and pepper: In a large, deep pan heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion, chopped bell pepper and season with a big pinch of kosher salt. Cook, tossing regularly until the vegetables soften a bit.
- Add the garlic and spices: Add the garlic, paprika, cumin, and red pepper flakes. Cook for about 30 more seconds.
- Add the rice, beans and tomatoes: Add the rice and season with another pinch of kosher salt. Toss to combine, then add the beans and fire roasted tomatoes. In a small bowl or liquid measuring cup, mix the tomato paste and broth together, then add it to the rice mixture.
- Boil then simmer: Raise the heat and bring the mixture to a boil, then reduce the heat to low. You want it to simmer gently. Cover with a tight fitting lid and allow the rice to cook until its tender and the liquid is fully absorbed, about 20 minutes.
- Garnish and serve: Garnish with the olives and parsley, if using, and serve.
Notes
- Rinse the rice thoroughly until the water runs clear to prevent clumping and ensure a fluffy texture.
- Leftover Spanish rice and beans can be refrigerated and make a nutritious lunch option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 4874 kcal
% Daily Value*
| Calories | 487.4kcal | 24% |
| Carbohydrates | 90.5g | 30% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 3.7g | 19% |
| Sodium | 554mg | 23% |
| Potassium | 778.6mg | 17% |
| Fiber | 12.9g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 865.1IU | 17% |
| Vitamin C | 21.8mg | 24% |
| Calcium | 92.6mg | 9% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
