Description
This Spanish Rice and Beans (One Pot) recipe is a hearty, flavorful, and easy weeknight meal made with simple pantry ingredients and bold spices.
Ingredients
Scale
- 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)
- 2 cups long-grain white rice (jasmine or basmati)
- 1 (14.5-oz.) can fire-roasted diced tomatoes (or 1 cup 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. chopped fresh parsley
- 1/2 tsp. lemon zest
- 1 Tbsp. lemon juice
- 3 Tbsp. olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 5 minutes until softened.
- Stir in garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne. Cook for 2 minutes until fragrant.
- Add rice and stir for 2 minutes until slightly translucent.
- Pour in diced tomatoes, kidney beans, and broth. Stir well.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 25 minutes until rice is tender and liquid is absorbed.
- Meanwhile, mix parsley, lemon zest, lemon juice, and olive oil to make parsley oil (optional).
- Fluff rice with a fork, top with olives, and drizzle with parsley oil before serving.
Notes
- Use broth instead of water for richer flavor.
- Keep the lid on while cooking to avoid dry rice.
- Add extra broth if rice isn’t fully cooked.
- Swap kidney beans with black beans or pinto beans if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pot / Stovetop
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg