Spanish Rice and Beans

Ingredients

  • 1 tbsp oil

  • 1 dice medium onion

  • 1 chopped red bell pepper

  • 3-4 garlic cloves

  • 1 tsp ground cumin

  • 1 tsp sweet paprika

  • 1 tsp dried oregano

  • 1/2 tsp smoked paprika

  • Pinch of red pepper flakes

  • Salt & pepper

  • 1.5 cups (300g) white rice (uncooked)

  • 1.25 cups (300 ml) vegetable broth

  • 1.25 cups (300g) salsa

  • One can (15oz/270g) kidney beans

  • 1/2 cup halved green olives (optional)

  • Cilantro or parsley to garnish

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  1. Add rice to a bowl with water and let it soak. After 10 mins, discard the water. Then chop the onion, garlic, and bell pepper.

  2. Heat oil in a large skillet (or pot) over medium heat, add onion and bell pepper. Sauté for ~3 mins. Stir in garlic and all spices and sauté for one more minute.

  3. Add the rice, salsa, and veggie broth and bring the mixture to a boil. Depending on the rice you use, use may need to use more vegetable broth and salsa.

  4. Cover the skillet or pot and let simmer on the lowest heat setting for about 15-20 mins. Do not uncover the lid or stir while cooking.

  5. Turn off the heat, remove the lid and taste. Adjust seasonings to your liking.

  6. Stir in beans and olives (optional) and garnish with cilantro or parsley to taste.

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