Spanish Rice And Beans Recipe

Rich and delightful Spanish rice and beans, the ideal weeknight supper for veggie lovers and vegetarians the same. Additionally, a delicious side dish for meat-eaters or pescetarians! Simple to make in one pot, with all the parts of an incomparable solace food. This formula is normally sans gluten, without dairy, and an incredible wellspring of complete proteins.

Veggie lover Spanish rice is overly simple to prepare in around 30 minutes. It’s a supper I eat around three times each week, once in a while considerably more frequently. This dish is a staple food in Central America (Mexican rice and beans), numerous Latin American and South American nations, and furthermore in the Caribbean, where I presently live. Dominican rice and beans are very famous, all around prepared, and scrumptious!

Why are rice and beans so well known in such a significant number of nations? Since the dish is modest, simple to cook, delightful, sound (wealthy in fiber), and moreover it contains all fundamental amino acids. So on the off chance that you are a veggie lover and get asked “however where do you get your protein from?!”, just answer “from rice and beans (and different plants)”.

Spanish Rice And Beans

0 from 0 votes
Recipe by elavegan Course: Dinner, SidesCuisine: Spanish, Caribbean, Latin AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

This easy Spanish Rice and Beans recipe is quick to whip up and is a great source of complete proteins! I’ve been on the hunt recently for some really easy side dishes.

Ingredients

  • 1 tbsp oil use veggie broth if you avoid oil

  • 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 (300 g) white rice uncooked

  • 1 1/4 cups (300 ml) vegetable broth or more, depending on rice variety

  • 1 1/4 cups (300 g) salsa

  • One can 15 oz (270 g) kidney beans drained and rinsed

  • 1/2 cup (65 g) green olives halved (optional)

  • Fresh herbs to garnish, e.g. cilantro or parsley

Directions

  • Add rice to a bowl with cold or lukewarm water and let it soak for about 10 minutes, then discard the water. Meanwhile, chop the onion, garlic, bell pepper, and prep the other ingredients.
  • Heat oil in a large skillet or pot, add onion and bell pepper. Sauté for about 3 minutes. Stir in garlic, and all spices and sauté for a further one minute.
  • Add the rice, salsa & veggie broth and bring the mixture to a boil. Please note that you’ll need more vegetable broth and salsa if using rice that requires a longer cooking time.
  • Cover the skillet or pot and let simmer on the lowest heat setting for about 15-20 minutes. Do not uncover the lid, and do not stir while cooking! The cooking time depends on the rice variety (check the package instructions). Jasmine rice or Basmati rice cook much faster than e.g. brown rice.
  • Turn off the heat, remove the lid and taste it. Adjust seasonings if needed, adding more salt, black pepper, cumin, red pepper flakes, etc. to taste. Stir in beans & olives (optional) and garnish with fresh herbs (cilantro or parsley) to taste. Store leftovers uncovered in the refrigerator for up to 3 days.

Notes

Leave a Comment