Spanish Rice and Beans

Time: 30 – 35 minutes

Shopping

  • Rice
  • Canned Kidney Beans or Canned Pinto Beans
  • Onions
  • Garlic
  • Canned Tomatoes or Fire-Roasted Canned Tomatoes
  • Chili Powder
  • Paprika
  • Oregano
  • Cayenne
  • Olives, Green or Black
  • Vegetable Broth

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1.5 tsp. paprika
  • 1.25 tsp. kosher salt
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 0.5 tsp. black pepper
  • 0.25 tsp. cayenne pepper (optional for added heat)
  • 2 cups long-grain white rice (such as jasmine or basmati)
  • 1 (14.5-oz.) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
  • 2 (15.5-oz.) cans kidney beans or pinto beans, drained and rinsed
  • 3 cups vegetable broth (sub water)
  • 0.25 cup sliced green olives

Instructions

  1. Heat oil in a large skillet with a fitted lid over medium.
  2. Add onion; cook 5 minutes, until softened.
  3. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic.
  4. Stir in uncooked rice; cook 2 minutes, until slightly translucent.
  5. Stir in tomatoes, beans, and broth (or water).
  6. Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
  7. Scatter olives over Spanish Beans and Rice
Filed under: Recipes