Spanish Rice And Beans
Bring the bold flavors of Spain to your table with this hearty Spanish Rice and Beans—an easy, delicious dish that’s perfect for any night of the week!
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion finely chopped
- 3 garlic cloves minced
- 1 1/2 tsp. paprika
- 1 1/4 tsp. kosher salt
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper optional for added heat
- 2 cups long-grain white rice such as jasmine or basmati
- 1 14.5-oz. can fire-roasted diced tomatoes (or 1 cup jarred salsa)
- 2 15.5-oz. cans kidney beans, drained and rinsed
- 3 cups vegetable or chicken broth or water
- 1/3 cup sliced green olives
Optional Parsley Oil:
- 3 Tbsp. finely chopped fresh parsley
- 1/2 tsp. lemon zest + 1 Tbsp. fresh lemon juice
- 3 Tbsp. extra-virgin olive oil
Instructions
- In a large skillet with a lid, heat olive oil over medium heat. Add chopped onion and cook for about 5 minutes until softened.
- Add minced garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne. Cook for 2 minutes, stirring occasionally until fragrant.
- Stir in rice and cook for an additional 2 minutes until slightly translucent.
- Add diced tomatoes, kidney beans, and broth (or water). Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 25 minutes until the liquid is absorbed, and the rice is tender.
- In a small bowl, mix parsley, lemon zest, lemon juice, and olive oil to create parsley oil.
- Sprinkle sliced green olives over the Spanish Beans and Rice and drizzle with parsley oil before serving.
Notes
Notes:
For added freshness, squeeze a bit of lemon juice over the dish before serving.
For added freshness, squeeze a bit of lemon juice over the dish before serving.