Description
This flavorful Spanish Rice and Beans recipe combines aromatic spices, tender rice, and hearty kidney beans simmered together with fire-roasted tomatoes and olives. Enhanced with fresh parsley and lemon-infused olive oil, it's a satisfying and vibrant dish that's perfect as a main or side for any meal.
Ingredients
Main Ingredients
- 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 (substitute: 1 cup jarred salsa)
- 2 (15.5-oz.) cans kidney beans, drained and rinsed
- 3 cups vegetable or chicken broth (substitute: 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
- Sauté Aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large skillet with a fitted lid over medium heat. Add the finely chopped onion and cook for about 5 minutes until softened and translucent. Then add the minced garlic along with paprika, kosher salt, chili powder, dried oregano, black pepper, and optional cayenne pepper. Cook for 2 minutes, stirring often, until the mixture is fragrant and aromatic.
- Toast Rice and Combine Ingredients: Stir in the 2 cups of long-grain white rice, cooking for about 2 minutes until the rice becomes slightly translucent, coating it well in the spices and oil. Add in the canned fire-roasted diced tomatoes, drained and rinsed kidney beans, and 3 cups of vegetable or chicken broth (or water if preferred). Stir to combine all ingredients thoroughly.
- Simmer: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet and let it simmer gently for about 25 minutes, or until the liquid is fully absorbed and the rice is tender. Avoid lifting the lid too often to ensure perfect cooking.
- Prepare Parsley Oil: While the rice and beans cook, prepare the parsley oil by combining the finely chopped fresh parsley, lemon zest, fresh lemon juice, and 3 tablespoons of extra-virgin olive oil in a small bowl. Stir well to blend the flavors.
- Serve: Once the rice and beans are cooked, scatter the sliced green olives evenly over the dish. Drizzle the parsley oil on top for a fresh, bright finish. Serve warm as a hearty main course or a flavorful side dish.
Notes
- You can substitute the fire-roasted diced tomatoes with a cup of your favorite jarred salsa for a slightly different flavor profile.
- If you prefer a vegetarian dish, use vegetable broth instead of chicken broth.
- Adjust the amount of cayenne pepper to control the heat level or omit it entirely for a milder dish.
- Allow the rice to rest covered off heat for 5 minutes after cooking to let it fully absorb steam for fluffier texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stove or microwave.
