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Spanish Rice And Beans

Savor the Comfort of Spanish Rice and Beans in One Pot

Enjoy a comforting and nutritious One-Pot Vegan Spanish Rice and Beans that’s perfect for any dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Spanish
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauté
  • 1 tablespoon Oil For sautéing vegetables; substitute with veggie broth if avoiding oil.
  • 1 medium Onion Any onion variety works perfectly.
  • 1 medium Red Bell Pepper Green bell pepper can be a substitute.
  • 3 cloves Garlic Minced; fresh garlic is highly recommended.
For the Flavor
  • 1 teaspoon Ground Cumin Earthy warmth; coriander can be used as an alternative.
  • 1 teaspoon Sweet Paprika Contributes mild sweetness; smoked paprika can be used for deeper flavor.
  • 1 teaspoon Dried Oregano Herby touch; Italian seasoning is an alternative.
  • 1 teaspoon Smoked Paprika Rich, smoky taste; or use regular paprika.
  • 1/2 teaspoon Red Pepper Flakes Add to taste.
  • to taste Salt Season according to preference.
  • to taste Black Pepper Season according to preference.
For the Base
  • 1 cup White Rice (Uncooked) Basmati or Jasmine rice works well for faster cooking.
  • 2 cups Vegetable Broth Adjust based on rice type.
  • 1 cup Salsa Choose your favorite homemade or jarred salsa.
For the Protein
  • 1 can Kidney Beans Drained and rinsed beforehand; pinto or black beans are substitutes.
  • 1/4 cup Green Olives Optional garnish.
For Garnishing
  • to taste Fresh Herbs Such as cilantro or parsley.

Equipment

  • Large pot or skillet

Method
 

Step-by-Step Instructions
  1. Soak 1 cup of white rice in cold or lukewarm water for at least 10 minutes. Drain well and set aside.
  2. In a large pot, heat 1 tablespoon of oil over medium heat. Add 1 diced onion and 1 diced red bell pepper, sauté for about 3 minutes until tender.
  3. Stir in 3 minced garlic cloves, 1 teaspoon each of ground cumin, sweet paprika, smoked paprika, and dried oregano. Cook for 1 minute.
  4. Add the soaked rice, 1 cup of salsa, and 2 cups of vegetable broth. Mix thoroughly and bring to a gentle boil.
  5. Cover the pot with a lid and reduce heat to low. Simmer for 15-20 minutes without lifting the lid.
  6. After cooking, let the dish rest for 5 minutes. Adjust seasonings and stir in 1 can of drained kidney beans, and optional green olives. Garnish with fresh herbs before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 55gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 500mgFiber: 10gSugar: 3gVitamin A: 5IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Feel free to customize with different vegetables or proteins as per your preference. Enjoy!

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