Spanish Rice and Beans
A comforting one‑pot dish that’s easy to make, packed with plant‑based protein, and full of warm, Spanish‑inspired flavor great for a no‑fuss weeknight dinner.
Equipment
- Large Pan
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 cup Long‑grain rice
- 1 cup Tomato sauce
- 2 cups Vegetable broth
- 1 cup Red kidney beans (or black beans) cooked or canned, drained and rinsed
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- to taste Salt
- to taste Black pepper
- Fresh cilantro or parsley for garnish
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, and cook until soft and fragrant — about 3–4 minutes.
- Stir in the long‑grain rice and toast gently for about 2 minutes, until the rice starts to turn slightly golden.
- Add the tomato sauce, smoked paprika, ground cumin, salt and pepper. Stir well to coat every grain of rice.
- Pour in the vegetable broth, bring to a gentle simmer. Cover the pan, reduce heat, and simmer for about 15 minutes.
- Gently stir in the cooked (or canned, rinsed) beans. Cover again and cook for another 5 minutes, until the beans are heated through and the rice is tender.
- Remove from heat and let sit for a few minutes. Sprinkle with fresh chopped cilantro or parsley before serving.