Description
This Spanish Rice and Beans recipe is a flavorful, easy-to-make dish perfect for a wholesome vegetarian meal. Combining aromatic spices, fresh vegetables, and hearty beans, it offers a delicious and nutritious option that can be prepared quickly on the stovetop. Ideal as a main or side dish, it features a vibrant blend of cumin, smoked paprika, and oregano with comforting rice and beans, garnished with fresh herbs for a refreshing finish.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, diced
- 1 medium red bell pepper, chopped
- 3–4 garlic cloves, minced
- ½ cup (65 g) green olives, halved (optional)
- Fresh herbs (cilantro or parsley), for garnish
Spices & Seasonings
- 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
Staples & Liquids
- 1 tbsp oil (use vegetable broth if avoiding oil)
- 1 ½ cups (300 g) uncooked white rice
- 1 ¼ cups (300 ml) vegetable broth (more if needed)
- 1 ¼ cups (300 g) salsa
- 1 (15 oz) can (270 g) kidney beans, drained and rinsed
Instructions
- Prepare the Ingredients: Dice the onion, chop the red bell pepper, and mince the garlic cloves. Rinse and drain the kidney beans, and optionally halve the green olives. This prepping helps in smooth cooking flow.
- Sauté Vegetables and Spices: Heat 1 tbsp of oil in a large skillet or saucepan over medium heat. Add the diced onion and chopped red bell pepper; cook for about 5 minutes until softened. Stir in the minced garlic, ground cumin, sweet paprika, dried oregano, smoked paprika, and red pepper flakes. Cook the mixture for another 1-2 minutes to release spices’ aroma.
- Add Rice and Liquids: Add the uncooked white rice to the skillet and stir to coat with the spices and vegetables. Pour in the vegetable broth and the salsa, stirring to combine everything evenly. Season with salt and black pepper to taste.
- Simmer and Cook the Rice: Bring the mixture to a boil, then reduce heat to low. Cover the skillet with a lid and let it simmer gently for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. If needed, add a little more vegetable broth during cooking to prevent sticking and ensure rice cooks fully.
- Stir in Beans and Olives: Once the rice is cooked, gently fold in the drained kidney beans and halved green olives (if using). Cover and let it heat through for about 5 more minutes to meld flavors together.
- Serve and Garnish: Remove from heat and fluff the rice gently with a fork. Serve hot, garnished with fresh cilantro or parsley for a bright, herbal finish.
Notes
- You can substitute the white rice with brown rice; however, cooking time will increase and require additional liquid.
- Use vegetable broth instead of oil at the start if you want a lower fat or oil-free version.
- Rinse the kidney beans thoroughly to reduce sodium and improve taste.
- Adjust the spiciness by varying the amount of red pepper flakes.
- If salsa is too thick, add a bit of extra vegetable broth to maintain proper cooking moisture.
Keywords: Spanish rice, beans, vegetarian recipe, easy Spanish dish, stovetop rice recipe, kidney beans, healthy rice and beans