Why Make This Recipe
Spanish Rice and Beans is a comforting dish that’s both hearty and flavorful. It’s perfect for busy weeknights since it combines everything into one pot. This recipe is not only easy to make, but it also offers a great mix of protein and fiber, making it a nutritious option for dinner. Plus, it’s vegetarian-friendly and can easily be adapted to fit your tastes!
How to Make Spanish Rice and Beans
Ingredients
- 2 tablespoons Olive Oil (Feel free to substitute with any neutral oil if needed.)
- 1 medium Yellow Onion (Leeks can be a delightful alternative.)
- 3 cloves Garlic Cloves (Use garlic powder in a pinch if fresh isn’t available.)
- 1 teaspoon Paprika (Try smoked paprika for a different twist.)
- 1 teaspoon Kosher Salt (Sea salt works great as a substitute.)
- 1 teaspoon Chili Powder (Consider cumin or taco seasoning as alternatives.)
- 1 teaspoon Dried Oregano (Fresh oregano is fantastic if you have it on hand.)
- 1 teaspoon Black Pepper (White pepper can be an alternative for a different flavor.)
- 1/4 teaspoon Cayenne Pepper (Optional for added heat; adjust according to your spice tolerance.)
- 1 cup Long-Grain White Rice
- 1 can Fire-Roasted Diced Tomatoes (Fresh tomatoes are perfect too if you prefer.)
- 1 can Kidney Beans (Swap for black or pinto beans for variety.)
- 2 cups Vegetable or Chicken Broth (Water can be a lighter substitute.)
- 1/2 cup Green Olives (Capers work too for a similar tangy note.)
- 1/4 cup Parsley Oil (Optional; use any fresh herbs like cilantro or basil instead of parsley.)
Directions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until it looks translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Season the mixture with paprika, salt, chili powder, oregano, black pepper, and cayenne pepper. Mix well.
- Add the rice and stir to coat it with the spices and oil.
- Pour in the fire-roasted tomatoes, kidney beans, and broth. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Once done, remove from heat and let it sit for a few minutes.
- Stir in the green olives and parsley oil (if using) before serving.
How to Serve Spanish Rice and Beans
You can serve Spanish Rice and Beans hot, garnished with fresh herbs or avocado slices. It pairs well with a side salad or some crusty bread. For an extra kick, consider adding a dollop of sour cream or salsa on top.
How to Store Spanish Rice and Beans
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze it in individual portions for up to a month. Just reheat it in a pot or microwave when you’re ready to enjoy it again!
Tips to Make Spanish Rice and Beans
- If you want to add some extra veggies, consider throwing in bell peppers or spinach.
- For a richer flavor, allow the rice to cook with the lid slightly ajar.
- Adjust the spices to match your heat preference; you can always add more cayenne or chili powder for a spicy kick!
Variation
Feel free to customize this recipe by using different types of beans or adding proteins such as cooked chicken or sausage for a heartier meal.
FAQs
Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and liquid amounts, as brown rice usually takes longer to cook.
Is this dish vegan?
Yes, as long as you use vegetable broth and avoid any non-vegan toppings.
Can I make this in a slow cooker?
Absolutely! Sauté the onion and garlic in a separate pan and then add all ingredients to the slow cooker. Cook on low for 4-6 hours.
Spanish Rice and Beans
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting and hearty one-pot dish that’s easy to make and packed with protein and fiber.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion
- 3 cloves Garlic Cloves
- 1 teaspoon Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Chili Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Black Pepper
- 1/4 teaspoon Cayenne Pepper (optional)
- 1 cup Long-Grain White Rice
- 1 can Fire-Roasted Diced Tomatoes
- 1 can Kidney Beans
- 2 cups Vegetable or Chicken Broth
- 1/2 cup Green Olives
- 1/4 cup Parsley Oil (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until it looks translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Season the mixture with paprika, salt, chili powder, oregano, black pepper, and cayenne pepper. Mix well.
- Add the rice and stir to coat it with the spices and oil.
- Pour in the fire-roasted tomatoes, kidney beans, and broth. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Once done, remove from heat and let it sit for a few minutes.
- Stir in the green olives and parsley oil (if using) before serving.
Notes
For extra flavor, consider cooking with the lid slightly ajar and adjust spices according to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish