Delicious Spanish Rice And Beans for a Cozy One-Pot Meal

This Spanish Rice And Beans recipe offers a hearty, vegan, and gluten-free meal that is quick to prepare and incredibly flavorful.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Spanish

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Oil Can substitute with vegetable broth for an oil-free version.
1 cup Onion Diced, use yellow or white if preferred.
1 cup Red Bell Pepper Diced, green bell pepper can be used as a substitute.
3 cloves Garlic Minced, garlic powder may be used as an alternative.

For the Spices

1 teaspoon Ground Cumin Can substitute with coriander.
1 teaspoon Sweet Paprika Smoked paprika can offer a smoky flavor.
1 teaspoon Dried Oregano Italian seasoning can be a substitute.
1 teaspoon Smoked Paprika Regular paprika may be used.
to taste Red Pepper Flakes Adjust per taste or omit for a milder dish.
to taste Salt Enhances overall flavor.
to taste Black Pepper Enhances overall flavor.

For the Main Dish

1 cup White Rice Basmati or jasmine recommended; brown rice requires adjustments.
2 cups Vegetable Broth Adjust based on rice type for proper cooking.
1 cup Salsa Homemade or store-bought can be used.
1 can Kidney Beans Drained, can substitute with black or pinto beans.

Optional Garnishes

to taste Green Olives Optional garnish, can be omitted.
to taste Fresh Herbs (cilantro/parsley) Adds freshness and color as garnish.

Equipment

large skillet or pot

Method

Cooking Steps

Begin by soaking 1 cup of white rice in a bowl of water for at least 10 minutes. Drain and set aside.
In a large skillet or pot, heat 2 tablespoons of oil over medium heat. Add 1 diced onion and 1 diced red bell pepper. Sauté for about 3 minutes until soft.
Add 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 1 teaspoon of dried oregano, and a pinch of red pepper flakes. Sauté for an additional minute.
Stir in the soaked rice, 1 cup of salsa, and 2 cups of vegetable broth. Bring to a gentle boil, then stir to combine all ingredients.
Cover and reduce the heat to low, allowing to simmer undisturbed for 15-20 minutes until liquid is absorbed and rice is tender.
Remove from heat, fold in 1 can of drained kidney beans, and adjust seasoning with salt and black pepper. Stir in green olives and fresh herbs if desired.
Serve warm in bowls, garnished with extra herbs as desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 500mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Perfect for busy weeknights, this dish can be customized with additional ingredients like corn or diced tomatoes. Adjust seasoning to taste for the best experience.

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