Description
Experience the delightful blend of flavors in Spanish Rice And Beans, a one-pot dish that is both hearty and nourishing. This recipe captivates with its vibrant spices and wholesome ingredients, making it an excellent choice for anyone looking for a satisfying meal. Perfect for family dinners or as a side dish for gatherings, this dish is naturally gluten-free and packed with plant-based protein. Whether enjoyed on its own or paired with fresh avocado and grilled vegetables, Spanish Rice And Beans promises to be a favorite at your table.
Ingredients
Scale
- 1 tbsp oil (or veggie broth)
- 1 medium onion, diced
- 1 medium red bell pepper, chopped
- 3–4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Pinch of red pepper flakes
- Salt & black pepper to taste
- 1 1/2 cups white rice, uncooked
- 1 1/4 cups vegetable broth
- 1 1/4 cups salsa
- 1 (15 oz) can kidney beans, drained and rinsed
- Fresh herbs for garnish
Instructions
- Soak the rice in cold water for at least 10 minutes; drain.
- In a large skillet or pot, heat oil over medium heat. Sauté onion and bell pepper for about three minutes until softened. Add garlic and spices, cooking for another minute.
- Stir in soaked rice, salsa, and vegetable broth. Bring to a boil.
- Cover tightly and reduce heat to low. Simmer undisturbed for about 15-20 minutes until rice is tender.
- Remove from heat and let sit covered for a few minutes. Stir in kidney beans before garnishing with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg