Description
Indulge in the rich and vibrant flavors of Spanish Rice and Beans, a comforting dish that caters to everyone—from vegetarians to meat lovers. This one-pot wonder is not only easy to prepare but also gluten-free and dairy-free, making it the ideal choice for busy weeknight dinners or family gatherings. Packed with nutritious ingredients, this recipe delivers complete proteins while ensuring minimal cleanup. With its delightful blend of spices, you’ll impress your guests and enjoy a hearty meal that’s both satisfying and wholesome.
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
Instructions
- Soak the rice in cold water for at least 10 minutes; then drain.
- In a large skillet or pot, heat oil over medium heat. Sauté onion and bell pepper for about 3 minutes until softened, then add garlic and spices; sauté for another minute.
- Stir in soaked rice, salsa, and vegetable broth; bring to a boil.
- Cover tightly, reduce heat to low, and let simmer for about 15–20 minutes without stirring.
- Once cooked, remove from heat, adjust seasonings if needed, then gently fold in kidney beans before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main dish
- Method: One-pot cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg