Spanish Rice And Beans Recipe

I recently whipped up a vibrant Spanish Rice And Beans that highlights olive oil, diced yellow onion, red bell pepper, and garlic mingled with cumin and smoked paprika. Diced tomatoes and hearty beans complete this one-pan, 30-minute recipe that is vegetarian, vegan, and gluten free. Read on to learn more.

I recently tried my hand at a Spanish Rice and Beans recipe that totally blew my mind with its simplicity and bold flavors. I tossed 2 tablespoons of olive oil in a pan, then added a medium diced yellow onion, a red bell pepper, and 3 minced garlic cloves.

As the veggies softened, I stirred in 1 cup long grain white rice along with ground cumin and smoked paprika to bring in that smokey, earthy essence. A can of diced tomatoes and vegetable broth created a rich base, and adding in drained black beans took it over the top.

This dish reminded me of some classic Spanish rice variations like rice and beans mashups or even a twist on Spanish lentils and rice. With an optional pinch of cayenne pepper if you want some heat and a sprinkle of fresh cilantro at the end, you’ll have a meal thats both easy and impressive to share.

Why I Like this Recipe

I like this recipe because it’s super easy to make in just one pan and only takes about 30 minutes, which means i can whip it up even on busy nights. I also love the flavors – the mix of cumin, smoked paprika, and garlic really makes the dish pop and gives it a warm, comforting taste. Another thing i dig is that it’s versatile; it’s vegetarian, vegan, and gluten free so i can serve it almost any time without worrying about dietary restrictions. Lastly, i appreciate how it uses simple pantry staples that i usually have on hand, making it a practical and satisfying meal for me.

Ingredients

• Olive oil is a healthy fat that smooths flavors and helps sauté ingredients.
• Yellow onions add a sweet crunch while providing vitamins and fiber.
• Garlic brings a strong aroma and boosts natural immunity with its antioxidants.
• Rice offers lasting energy and fills you up with useful carbohydrates.
• Beans pack plant protein and fiber making the dish hearty and nutritious.
• Diced tomatoes add moisture and a tangy flavor that brightens the cooked dish.
• Red bell peppers provide vibrant color, crunchy texture, and vitamin C for immune support.
• Fresh cilantro garnish adds a burst of fresh taste and aroma to the final dish.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 cup long grain white rice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional for some heat)
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 can (15 oz) black or pinto beans, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

How to Make this

1. Heat the olive oil in a large pan over medium heat and add the diced yellow onion and red bell pepper. Cook until they are soften and a bit translucent, about 3 to 4 minutes.

2. Stir in the minced garlic and cook for about 1 minute until it’s fragrant.

3. Mix in the long grain white rice along with ground cumin, smoked paprika, dried oregano, and the cayenne pepper if you like a little kick. Toast the rice for 1 to 2 minutes so it gets a nice nutty flavor.

4. Pour in the can of diced tomatoes and stir everything together.

5. Add the vegetable broth to the pan and bring the mixture to a simmer.

6. Mix in the drained and rinsed black or pinto beans, stirring well so they are evenly distributed.

7. Cover the pan and let it all simmer on low heat for around 20 minutes until the rice is cooked and all the liquid is absorbed.

8. Check for salt and pepper and adjust the seasoning if needed.

9. Remove from the heat and garnish with fresh cilantro if you want some extra flavor and color on top.

10. Serve hot and enjoy this tasty, one-pan Spanish Rice and Beans dish that is perfect for any meal!

Equipment Needed

1. Large pan for cooking the rice and beans
2. Cutting board
3. Chef’s knife to dice the onion and pepper and mince the garlic
4. Measuring cups and spoons to get the right amounts of spices and liquids
5. Stirring spoon for mixing all the ingredients
6. Can opener for the tomatoes and beans
7. Colander to drain and rinse the beans

FAQ

Spanish Rice And Beans Recipe Substitutions and Variations

• Olive Oil: You can use vegetable oil or canola oil if you dont have olive oil on hand.
• Yellow Onion: White onions or even shallots work just fine and give a similar flavor.
• Long Grain White Rice: Brown rice is a good substitute if you want something nuttier; you might need a bit more broth though.
• Vegetable Broth: Chicken broth or water with a bouillon cube can step in if you dont have veggie broth.
• Black or Pinto Beans: Kidney beans or any other white beans can be used instead if youre looking for a slight change.

Pro Tips

1. Toast the rice with the spices in the pan for a minute or two before adding the liquids. This step really brings out a nutty flavor and makes a big difference in taste.

2. Keep an eye on your veggies when they’re cooking. You wanna get them soft but not mushy, so if they start to brown too much, lower the heat a bit.

3. Taste your dish as it cooks and don’t be afraid to add a little more salt or pepper if needed. Getting the seasoning just right can really boost the overall flavor.

4. If you’re a cilantro fan, add a good handful at the end. It makes the dish look prettier and gives it that fresh burst of flavor that everyone loves.