Description
Spanish rice and beans bring comfort straight to your dinner table with minimal effort and maximum flavor. Packed with classic Latin American ingredients, this simple one-pot meal delivers hearty satisfaction in just minutes.
Ingredients
Scale
Main Ingredients:
- 1 cup uncooked white rice
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups vegetable broth
Vegetables and Aromatics:
- 2 tablespoons olive oil or vegetable broth
- 1 onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 pinch red pepper flakes
- ½ cup green olives, halved (optional)
- Salt and black pepper to taste
Instructions
- Warm 2 tablespoons olive oil in a large skillet over medium heat, spreading it evenly across the cooking surface.
- Drop diced onion and chopped red bell pepper into the hot oil, sautéing for 5-6 minutes until your vegetables become soft and translucent.
- Sprinkle 3 minced garlic cloves, 1 teaspoon each of cumin, sweet paprika, oregano, and smoked paprika, plus a pinch of red pepper flakes into the skillet, stirring constantly for 1-2 minutes to release aromatic flavors.
- Add 1 cup uncooked white rice to the spiced vegetables, tossing thoroughly to coat each grain and toast for about 2 minutes.
- Pour 2 cups vegetable broth into the skillet, stirring gently to combine all ingredients, and bring the mixture to a rolling boil.
- Reduce heat to low, cover the skillet, and allow the rice to simmer for 15-20 minutes until liquid is completely absorbed and rice feels tender.
- Fold in 1 can (15 oz) of drained kidney beans and ½ cup halved green olives, cooking for an additional 5 minutes to warm through.
- Season with salt and black pepper according to your taste preferences, then serve the rice and beans steaming hot.
Notes
- Toast the rice in spices and vegetables to develop a deep, rich flavor that elevates the entire dish.
- Use low-sodium vegetable broth to control salt content and allow the spices to shine through.
- For a gluten-free version, verify that your salsa and vegetable broth are certified gluten-free.
- Fresh herbs like cilantro or parsley add brightness and make the final presentation more vibrant and appetizing.
- Prep Time: 8-10 minutes
- Cook Time: 22-27 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 279 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg