Spanish Rice and Beans
Directions
- 1In a large, deep pan, heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking.
- 2Add the chopped onion and chopped bell pepper and season with a big pinch of kosher salt.
- 3Cook, tossing regularly until the vegetables soften a bit.
- 4Add the garlic, paprika, cumin, and red pepper flakes.
- 5Cook for about 30 more seconds.
- 6Add the rice and season with another pinch of kosher salt.
- 7Toss to combine.
- 8Add the beans and fire roasted tomatoes.
- 9In a small bowl or liquid measuring cup, mix the tomato paste and broth together.
- 10Add the tomato paste and broth mixture to the rice mixture.
- 11Raise the heat and bring the mixture to a boil.
- 12Reduce the heat to low to simmer gently.
- 13Cover with a tight fitting lid and allow the rice to cook until its tender and the liquid is fully absorbed, about 20 minutes.
- 14Garnish with the olives and parsley, if using, and serve.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped
- 1 green bell pepper, cored and chopped
- Kosher salt
- 2 garlic cloves, minced
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon red pepper flakes, optional
- 2 cups basmati rice or similar long grain rice, rinsed very well
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can diced fire roasted tomatoes
- 2 tablespoons tomato paste
- 2.5 cups vegetable broth
- 0.33 cup sliced green olives, optional, for garnish
- 0.25 cup chopped fresh cilantro or parsley, optional, for garnish
Equipment
large, deep pantight fitting lidsmall bowl or liquid measuring cup
Tips
- For a milder flavor in paprika, use sweet; for a bolder flavor, use smoked. Cayenne pepper can substitute paprika but use 1/4-1/2 teaspoon as it's much stronger.
- Rinse basmati rice very well until the water runs clear to prevent clumping and ensure tender, fluffy grains. Any long grain rice like jasmine or long grain white rice can be used as a substitute.
- If using standard diced tomatoes instead of fire roasted, add an extra pinch of smoked paprika and a pinch of sugar to mimic the flavor.
- Red bell pepper or yellow bell pepper can be used in a pinch, but green bell peppers are recommended for better flavor as they are slightly less sweet.
- Don't skip kosher salt as it draws out the flavor.
- Leftovers can be refrigerated and reheated, adding a splash of broth or water if needed.
Related recipes
Creamy Loaded Potato & Chorizo Soup
Spanish · Soup
Sopa de Ajo (Spanish garlic soup)
Spanish · Soup
Sopa de gato
Spanish · Soup
Spanish Garlic and Bread Soup
Spanish · Soup
Guiso de pollo
Spanish · Soup
Couscous Gazpacho Salade
Spanish · Soup
Taboulé Gazpacho
Spanish · Soup
Sopa Castellana o de Ajo
Spanish · Soup15m
Ensalada de gazpacho
Spanish · Soup20m
Gazpacho Verde de Calabacín
Spanish · Soup5m
Avocado Gazpacho
Spanish · Soup
Crema fría de espárragos blancos, manzana y aguacate
Spanish · Soup5m