Name: Spanish Rice and Beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, seeded and finely chopped; 1 green bell pepper, seeded and finely chopped; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon dried oregano; ¼ teaspoon cayenne pepper (optional); 1 ½ cups long-grain white rice; 3 cups vegetable broth; 1 (15-ounce) can diced tomatoes, undrained; 1 (15-ounce) can kidney beans, rinsed and drained; 1 (15-ounce) can black beans, rinsed and drained; Salt and freshly ground black pepper to taste; Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

Description

A flavorful and easy one-pot recipe for Spanish rice and beans, perfect for weeknights or casual gatherings. Packed with vegetables and plant-based protein.

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional)
1 ½ cups long-grain white rice
3 cups vegetable broth
1 (15-ounce) can diced tomatoes, undrained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
Salt and freshly ground black pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes.
2. Stir in minced garlic and cook for another minute until fragrant.
3. Add chopped red and green bell peppers and cook until they begin to soften, about 5-7 minutes.
4. Stir in cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
5. Add rice and toast for 1-2 minutes, stirring constantly.
6. Pour in vegetable broth and undrained diced tomatoes. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes.
8. Stir in rinsed and drained kidney beans and black beans.
9. Continue to simmer, covered, for another 5-10 minutes, or until rice is tender and liquid is absorbed.
10. Season generously with salt and pepper. Taste and adjust.
11. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

Notes

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of liquid, in the microwave, or in the oven.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: One-Pot
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 7g
Sodium: 600mg
Fat: 6g
Carbohydrates: 65g
Fiber: 8g
Protein: 12g