Description
Spanish Rice and Beans is a delightful one-pot meal that brings the vibrant flavors of Latin cuisine right to your dinner table. Perfect for busy weeknights, this dish caters to vegetarians, vegans, and meat-eaters alike, making it a versatile choice for any occasion. With a medley of spices, hearty beans, and comforting rice, this satisfying recipe is both nutritious and easy to prepare. In just 35 minutes, you can whip up a wholesome meal that the whole family will love. Enjoy it as a main course or as a side dish to complement your favorite proteins.
Ingredients
Scale
- 1 tbsp oil (or vegetable 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)
Instructions
- Soak the rice in cold water for at least 10 minutes; drain.
- Heat oil in a large skillet over medium heat. Sauté onion and bell pepper for about 3 minutes until softened. Add garlic and spices, cooking for another minute.
- Stir in the soaked rice, salsa, and vegetable broth; bring to a boil.
- Cover the skillet with a lid and reduce heat to low. Simmer undisturbed for about 15–20 minutes.
- Once cooked, taste and adjust seasoning if needed. Stir in kidney beans before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-pot
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg