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Spanish Rice And Beans

Simple Spanish Rice and Beans for Cozy Weeknight Dinners

Enjoy a quick and delicious Spanish Rice And Beans, a vegan one-pot meal perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Oil Use vegetable broth for an oil-free version.
  • 1 medium Onion Diced; yellow or white if preferred.
  • 1 medium Red Bell Pepper Chopped; substitute with green bell pepper if desired.
  • 2 cloves Garlic Minced.
For Flavoring
  • 1 teaspoon Ground Cumin Can swap with chili powder for spice.
  • 1 teaspoon Sweet Paprika Smoked paprika can be used for a smokier flavor.
  • 1 teaspoon Dried Oregano Fresh oregano can be substituted in smaller amounts.
  • 1 teaspoon Smoked Paprika If unavailable, use more sweet paprika.
  • Salt Essential for seasoning to taste.
  • Black Pepper Essential for seasoning to taste.
For the Dish
  • 1.5 cups White Rice Uncooked; absorbs flavors well.
  • 1.25 cups Vegetable Broth Liquid for cooking rice.
  • 1.25 cups Salsa Homemade or store-bought.
  • 1 can Kidney Beans Drained; can switch to pinto or black beans.
  • 0.5 cups Green Olives Optional; provides a briny flavor.
  • Fresh Herbs e.g., cilantro or parsley for garnish.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions for Spanish Rice And Beans
  1. Soak 1.5 cups of uncooked white rice in cold water for at least 10 minutes. Dice 1 onion, mince 2 garlic cloves, and chop 1 red bell pepper.
  2. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced onion and chopped red bell pepper, sautéing for about 3 minutes. Stir in minced garlic, 1 teaspoon each of ground cumin and sweet paprika, and sauté for an additional minute.
  3. Stir in the soaked rice, along with 1.25 cups of vegetable broth and 1.25 cups of salsa, and increase the heat to bring it to a gentle boil.
  4. Reduce the heat to the lowest setting and cover the skillet. Simmer undisturbed for 15-20 minutes.
  5. Gently taste the rice and adjust with salt and black pepper. Stir in 1 can of drained kidney beans and ½ cup of optional green olives, then garnish with fresh herbs before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 58gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gSodium: 450mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 3mg

Notes

This one-pot meal is quick, easy, and satisfying, sure to impress family and friends.

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