Spanish Rice and Beans

30 mins
Serves 6
https://www.themediterraneandish.com/spanish-rice-and-beans/

Directions

  1. 1In a large, deep pan, heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking.
  2. 2In a large, deep pan, heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking.
  3. 3In a large, deep pan, heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking.
  4. 4Add the chopped onion and chopped bell pepper and season with a big pinch of kosher salt.
  5. 5Add the chopped onion and chopped bell pepper and season with a big pinch of kosher salt.
  6. 6Add the chopped onion and chopped bell pepper and season with a big pinch of kosher salt.
  7. 7Cook, tossing regularly until the vegetables soften a bit.
  8. 8Cook, tossing regularly until the vegetables soften a bit.
  9. 9Cook, tossing regularly until the vegetables soften a bit.
  10. 10Add the garlic, paprika, cumin, and red pepper flakes.
  11. 11Add the garlic, paprika, cumin, and red pepper flakes.
  12. 12Add the garlic, paprika, cumin, and red pepper flakes.
  13. 13Cook for about 30 more seconds.
  14. 14Cook for about 30 more seconds.
  15. 15Cook for about 30 more seconds.
  16. 16Add the rice and season with another pinch of kosher salt.
  17. 17Add the rice and season with another pinch of kosher salt.
  18. 18Add the rice and season with another pinch of kosher salt.
  19. 19Toss to combine.
  20. 20Toss to combine.
  21. 21Toss to combine.
  22. 22Add the beans and fire roasted tomatoes.
  23. 23Add the beans and fire roasted tomatoes.
  24. 24Add the beans and fire roasted tomatoes.
  25. 25In a small bowl or liquid measuring cup, mix the tomato paste and broth together.
  26. 26In a small bowl or liquid measuring cup, mix the tomato paste and broth together.
  27. 27In a small bowl or liquid measuring cup, mix the tomato paste and broth together.
  28. 28Add the tomato paste and broth mixture to the rice mixture.
  29. 29Add the tomato paste and broth mixture to the rice mixture.
  30. 30Add the tomato paste and broth mixture to the rice mixture.
  31. 31Raise the heat and bring the mixture to a boil.
  32. 32Raise the heat and bring the mixture to a boil.
  33. 33Raise the heat and bring the mixture to a boil.
  34. 34Reduce the heat to low to simmer gently.
  35. 35Reduce the heat to low to simmer gently.
  36. 36Reduce the heat to low to simmer gently.
  37. 37Cover with a tight fitting lid and allow the rice to cook until its tender and the liquid is fully absorbed, about 20 minutes.
  38. 38Cover with a tight fitting lid and allow the rice to cook until its tender and the liquid is fully absorbed, about 20 minutes.
  39. 39Cover with a tight fitting lid and allow the rice to cook until its tender and the liquid is fully absorbed, about 20 minutes.
  40. 40Garnish with the olives and parsley, if using, and serve.
  41. 41Garnish with the olives and parsley, if using, and serve.
  42. 42Garnish with the olives and parsley, if using, and serve.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 1 large yellow onion, finely chopped
  • 1 large yellow onion, finely chopped
  • 1 green bell pepper, cored and chopped
  • 1 green bell pepper, cored and chopped
  • 1 green bell pepper, cored and chopped
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked or sweet paprika
  • 1 teaspoon smoked or sweet paprika
  • 1 teaspoon smoked or sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 0.5 teaspoon red pepper flakes, optional
  • 0.5 teaspoon red pepper flakes, optional
  • 0.5 teaspoon red pepper flakes, optional
  • 2 cups basmati rice or similar long grain rice, rinsed very well
  • 2 cups basmati rice or similar long grain rice, rinsed very well
  • 2 cups basmati rice or similar long grain rice, rinsed very well
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1 (15-ounce) can diced fire roasted tomatoes
  • 1 (15-ounce) can diced fire roasted tomatoes
  • 1 (15-ounce) can diced fire roasted tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2.5 cups vegetable broth
  • 2.5 cups vegetable broth
  • 2.5 cups vegetable broth
  • 0.33 cup sliced green olives, optional, for garnish
  • 0.33 cup sliced green olives, optional, for garnish
  • 0.33 cup sliced green olives, optional, for garnish
  • 0.25 cup chopped fresh cilantro or parsley, optional, for garnish
  • 0.25 cup chopped fresh cilantro or parsley, 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.