Description
Discover how to make delicious Spanish rice and beans with this easy recipe. Learn the secrets to perfecting this classic dish for a flavorful meal.
Ingredients
- – 2 Tbsp. (30 ml) extra-virgin olive oil
- – 1 yellow onion, finely chopped
- – 3 garlic cloves, minced
- – 1 1/2 tsp. (7.5 ml) paprika
- – 1 1/4 tsp. (6.25 ml) salt
- – 1 tsp. (5 ml) chili powder
- – 1 tsp. (5 ml) dried oregano
- – 1/2 tsp. (2.5 ml) black pepper
- – 1/4 tsp. (1.25 ml) red pepper flakes (optional for added heat)
- – 2 cups (380 g) long-grain white rice (such as jasmine or basmati)
- – 1 (14.5-oz.) can (410 g) fire-roasted diced tomatoes (substitute 1 cup jarred salsa)
- – 2 (15.5-oz.) cans (440 g) kidney beans, drained and rinsed
- – 3 cups (720 ml) vegetable or chicken broth (substitute water)
- – 1/3 cup (80 ml) sliced green olives
- – 3 Tbsp. (45 ml) finely chopped fresh parsley leaves
- – 1/2 tsp. (2.5 ml) lemon zest, plus 1 Tbsp. (15 ml) fresh lemon juice
- – 3 Tbsp. (45 ml) extra-virgin olive oil
Instructions
- Warm the olive oil in a large pan with a lid on medium heat.
- Introduce the chopped onion and sauté for five minutes until it softens.
- Incorporate the minced garlic, paprika, salt, chili powder, oregano, black pepper, and optional red pepper flakes; cook and stir often for two minutes until they release their fragrance.
- Mix in the rice and cook for two minutes until it becomes slightly see-through.
- Add the diced tomatoes, kidney beans, and broth (or water).
- Bring the mixture to a rolling boil, then lower the heat to medium-low, cover, and let it simmer until the liquid is absorbed and the rice is cooked, around 25 minutes.
- While the rice is cooking, make the parsley oil by mixing chopped parsley, lemon zest and juice, and olive oil in a small bowl; stir thoroughly.
- Once the rice and beans are ready, sprinkle the green olives on top and drizzle with the parsley oil.