Description
Hailing from the vibrant culinary traditions of Latin America, Spanish rice and beans is a beloved dish that combines the nutty flavors of rice with the creamy texture of beans, all infused with a medley of spices.
Ingredients
- 2 tablespoons olive oil or vegetable broth
- 1 onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 pinch red pepper flakes
- 1 cup uncooked white rice
- 2 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1/2 cup green olives, halved (optional)
- Salt and black pepper to taste
Instructions
1. Heat the oil (or vegetable broth) in a large skillet over medium heat.
2. Add the diced onion and chopped red bell pepper, and sauté for 5-6 minutes until softened.
3. Stir in the minced garlic, cumin, sweet paprika, oregano, smoked paprika, and red pepper flakes, toasting for 1-2 minutes.
4. Add the uncooked white rice, tossing with the vegetables and spices, and toast for about 2 minutes.
5. Pour in the vegetable broth and salsa, stir well, and bring to a boil.
6. Reduce heat to low, cover, and let simmer for 15-20 minutes, until rice is cooked and liquid is absorbed.
7. Stir in the kidney beans and halved green olives, cooking for an additional 5 minutes.
8. Garnish with fresh herbs and serve warm.
Notes
This dish is a complete protein, making it great for vegetarians and vegans.
Feel free to customize the beans or rice type for different flavors.
For a creamier texture, add a dollop of Greek yogurt or sour cream.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 10
- Protein: 12
- Cholesterol: 0