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Spanish Rice and Beans

Spanish Rice and Beans: Hearty Comfort in One Pot

Spanish Rice and Beans is a hearty, vegetarian one-pot dish that brings comfort and nutrition to the table.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons extra-virgin olive oil you can substitute with avocado or coconut oil if desired
  • 1 medium yellow onion, finely chopped shallots or leeks can make great alternatives
  • 3 cloves garlic, minced feel free to use garlic powder if you're in a pinch
  • 1 teaspoon paprika smoked paprika deepens the flavor
  • 1 teaspoon kosher salt regular salt can also be used at a lower quantity
  • 1 teaspoon chili powder adjust according to your spice tolerance
  • 1 teaspoon dried oregano thyme or Italian seasoning works as substitutes
  • to taste black pepper freshly ground pepper elevates the dish's flavor
  • optional cayenne pepper skip it if you prefer a milder meal
For the Main Ingredients
  • 1 cup long-grain white rice e.g., jasmine or basmati
  • 1 can (14.5 ounces) fire-roasted diced tomatoes fresh tomatoes or jarred salsa can be a tasty substitute
  • 1 can kidney beans drained and rinsed; feel free to swap with black or pinto beans
  • 2 cups vegetable or chicken broth water can be used for a lighter option
  • to taste sliced green olives omit if you prefer a less savory touch
Optional Flavor Enhancer
  • 1/4 cup parsley oil basil oil can be a delightful replacement

Equipment

  • Large Skillet

Method
 

Cooking Steps
  1. Heat the oil in a large skillet over medium heat until shimmering, about 1-2 minutes.
  2. Sauté the chopped onion for 5 minutes until soft and translucent, then add minced garlic and sauté for 1 more minute.
  3. Add the paprika, kosher salt, chili powder, dried oregano, and black pepper. Cook for about 2 minutes.
  4. Incorporate the rice, stirring for 2 minutes until well-coated with spices.
  5. Mix in the fire-roasted diced tomatoes, kidney beans, and broth. Bring to a gentle boil, around 3-5 minutes.
  6. Reduce heat to low, cover the skillet, and simmer for about 25 minutes until rice is tender.
  7. Prepare optional parsley oil while cooking by blending parsley, lemon zest, lemon juice, and olive oil until smooth.
  8. After cooking, let sit for about 5 minutes. Fold in sliced green olives and drizzle with parsley oil before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Allow the dish to rest covered for about 5 minutes after cooking for a better texture. Store leftovers in an airtight container for up to 5 days.

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