Rice And Beans Recipe

Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin’ John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they’re canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add ¼ cup salsa with the stock.

Spanish Rice & Beans (BEST Recipe!)

Savory rice combined with red beans and the perfect amount of spices! Full of flavor, this quick and easy Spanish Rice & Beans recipe is the best vegetarian meal or side dish. Make this recipe in about 30 minutes for a dinner that everyone will love!

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 396 kcal, Carbohydrate 74 g, Protein 12 g, Fat 6 g, Saturated Fat 1 g, Sodium 670 mg, Fiber 8 g, Sugar 4 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 2 Tablespoons avocado oil
• 1/2 medium onion (chopped)
• 2 teaspoons minced garlic
• 1 medium red bell pepper (chopped)
• 2 cups long grain white rice (see notes for brown rice)
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika (or regular paprika)
• 1/2 teaspoon cayenne (optional)
• 1/2 cup salsa
• 1/2 cup tomato sauce
• 2 1/2 cups vegetable broth (or chicken broth)
• 2 1/2 cups cooked red beans
• salt/pepper (to taste)
• fresh cilantro (optional)

Instruction:

1. Heat up the oil in a sauté pan over medium heat.
2. Add in the chopped onion and garlic, cook for 1-2 minutes.
3. Add the chopped bell pepper and cook for 2-3 minutes, adding a dash of salt.
4. Add the dry rice and toast for about 2-3 minutes, or until slightly browned.
5. Mix in the cumin, chili powder, paprika, cayenne, and a dash of salt and pepper.
6. Pour in the salsa and tomato sauce, mixing until combined and cooking for 3-5 minutes.
7. Add in the broth, mix, and bring to a simmer.
8. Cover and let simmer for about 13-15 minutes, stirring occasionally.
9. Add salt and pepper to taste.
10. Add in the beans and cook until evenly warm (about 3-5 minutes).
11. Add the fresh cilantro (optional) and remove from heat.
12. Serve and enjoy!

Spanish Rice and Beans

Spanish Rice and Beans uses pantry staples to create a nutritious and flavorful one pot meal. Vegetarian, gluten free, and a complete source of plant protein, this easy dinner will become a family favorite.

Prep: 10min

Total: 50min

Serving Size: 1 cup

Nutrition Facts: calories 350 kcal, Protein 12 g, Carbohydrate 69 g, Fat 4 g, Saturated Fat 1 g, Fiber 8 g, Sodium 690 mg, Sugar 6 g, servingSize 1 cup

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 ((sub 1 cup jarred salsa))
• 2 (15.5-oz.) cans kidney beans, drained and rinsed
• 3 cups vegetable or chicken broth ((sub water))
• 1/3 cup sliced green olives
• 3 Tbsp. finely chopped fresh parsley leaves
• 1/2 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
• 3 Tbsp. extra-virgin olive oil

Instruction:

1. Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
2. Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
3. Scatter olives over Spanish Beans and Rice and drizzle with parsley oil.

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