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