Description
A flavorful one-pot Spanish rice and beans dish made with pantry staples, warm spices, tomatoes, and olives.
Ingredients
Main Dish
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1½ teaspoons paprika
- 1¼ teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 cups long-grain white rice (jasmine or basmati)
- 1 (14.5-ounce) can fire-roasted diced tomatoes (or 1 cup jarred salsa)
- 2 (15.5-ounce) cans kidney beans, drained and rinsed
- 3 cups vegetable or chicken broth (or water)
- ⅓ cup sliced green olives
Parsley Oil (Optional)
- 3 tablespoons finely chopped fresh parsley
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra-virgin olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4–5 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add paprika, salt, chili powder, oregano, black pepper, and cayenne. Stir briefly to bloom spices.
- Add rice and stir to coat in the oil and spices, cooking for 1–2 minutes.
- Pour in diced tomatoes and broth. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15 minutes until rice is tender.
- Stir in kidney beans and olives. Cover and cook for 5 more minutes.
- Remove from heat, rest for 5 minutes, then fluff with a fork.
- Mix parsley oil ingredients and drizzle over rice if using.
Notes
- Toasting the rice enhances flavor and texture.
- Use fire-roasted tomatoes for deeper taste.
- Add a splash of broth when reheating to prevent dryness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes