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Spanish Rice and Beans Recipe

Spanish Rice and Beans Recipe
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★★★★★

5 from 13 reviews

A flavorful and hearty dish that combines aromatic Spanish rice with tender kidney beans, enhanced with a zesty parsley oil topping. Perfect for a satisfying meal any day of the week.

Ingredients

Scale

Main Dish:

  • 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

Parsley Oil:

  • 3 Tbsp. finely chopped fresh parsley leaves
  • 1/2 tsp. lemon zest
  • 1 Tbsp. fresh lemon juice
  • 3 Tbsp. extra-virgin olive oil

Instructions

  1. Prepare the Main Dish: Heat oil in a large skillet over medium heat. Sauté onion until softened, then add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne. Stir in rice until translucent. Add tomatoes, beans, and broth; simmer covered until rice is tender.
  2. Make the Parsley Oil: Mix parsley, lemon zest, lemon juice, and olive oil in a bowl.
  3. Finish and Serve: Top the Spanish Beans and Rice with olives and drizzle with parsley oil before serving.

Notes

  • You can customize the heat level by adjusting the amount of cayenne pepper in the dish.
  • Feel free to add your favorite herbs or spices to tailor the flavors to your preference.

Nutrition

Keywords: Spanish rice, beans, vegetarian, one-pot meal, parsley oil

Find it online: https://foodbylina.com/spanish-rice-and-beans-recipe/