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One-Pot Spanish Rice & Beans Recipe

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4 from 9 reviews

  • Author: Lea
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A flavorful and hearty one-pot Spanish rice and beans dish that combines aromatic spices, tender basmati rice, and savory red kidney beans. This easy-to-make recipe features a blend of cumin, paprika, and oregano, enhanced with pimento-stuffed green olives and fresh cilantro, perfect for a wholesome and satisfying vegetarian meal in just 30 minutes.

Ingredients

Vegetables and Aromatics

  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 3 garlic cloves, minced

Spices and Seasonings

  • 1 tablespoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • Salt to taste (approximately 1/2 teaspoon)

Liquids and Canned Goods

  • 2 1/4 cups vegetable broth
  • 1 (15 ounce or 400 gram) can red kidney beans, drained and rinsed
  • 1 tablespoon tomato paste

Grains

  • 1 1/2 cups basmati rice

Others

  • 2 tablespoons olive oil
  • 1 cup pimento-stuffed green olives, halved
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Heat the Oil: Coat the bottom of a large pot with olive oil and place it over medium heat to warm the oil adequately.
  2. Sauté Vegetables: Add diced onion and red bell pepper to the hot oil. Cook while stirring frequently until the bell pepper softens slightly and the onion becomes translucent, which takes about 5 minutes.
  3. Add Spices and Garlic: Stir in minced garlic, ground cumin, sweet paprika, and dried oregano. Continue cooking the mixture for approximately 1 minute until very fragrant, allowing the spices to bloom.
  4. Add Liquids and Main Ingredients: Pour in vegetable broth and add the basmati rice, drained red kidney beans, and tomato paste. Increase the heat to high and stir well to fully dissolve the tomato paste.
  5. Simmer the Rice: Bring the mixture to a boil, then reduce the heat to low so it simmers gently. Cover the pot and let it cook for 15 to 20 minutes until the rice is tender and liquid is absorbed.
  6. Rest the Dish: Remove the pot from heat but keep it covered. Allow the rice to sit undisturbed for 5 minutes to finish cooking with residual steam.
  7. Season and Garnish: Lift the lid and add salt to taste. Stir in the halved pimento-stuffed green olives and chopped fresh cilantro, mixing evenly into the rice.
  8. Serve: Dish out the Spanish rice and beans warm, ready to enjoy as a hearty vegetarian main or side dish.

Notes

  • Use a pot with a tight-fitting lid to ensure proper simmering and steam retention.
  • If basmati rice is not available, long-grain rice can be substituted, but cooking times may vary slightly.
  • Adjust the salt according to your preference and the saltiness of the vegetable broth used.
  • This dish can be served as a main course or paired with grilled vegetables or protein for a complete meal.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Spanish

Find it online: https://recipesbylea.com/one-pot-spanish-rice-and-beans-recipe/