Spanish Rice and Beans (Print Version)
# Ingredients:
→ Base ingredients
01 -
1 tbsp oil (or vegetable broth as a substitute)
02 -
1 medium onion, diced
03 -
1 medium red bell pepper, chopped
04 -
3-4 garlic cloves, minced
→ Spices
05 -
1 tsp ground cumin
06 -
1 tsp sweet paprika
07 -
1 tsp dried oregano
08 -
½ tsp smoked paprika
09 -
Pinch of red pepper flakes
10 -
Salt and black pepper to taste
→ Main components
11 -
1 ½ cups (300 g) uncooked white rice (e.g., Jasmine or Basmati rice)
12 -
1 ¼ cups (300 ml) vegetable broth, or more depending on rice variety
13 -
1 ¼ cups (300 g) salsa
14 -
1 (15 oz) can (270 g) kidney beans, drained and rinsed
15 -
½ cup (65 g) green olives, halved (optional)
16 -
Fresh herbs for garnish, such as cilantro or parsley
# Instructions:
01 -
Soak rice in a bowl with cold or lukewarm water for at least 10 minutes (preferably 30 minutes). Discard water. Dice onion, chop the bell pepper, mince the garlic, and prepare other ingredients.
02 -
Heat oil in a large skillet or pot over medium heat. Add onion and bell pepper, sauté for about 3 minutes. Stir in garlic and spices (cumin, paprika varieties, oregano, red pepper flakes) and sauté for an additional minute.
03 -
Add soaked rice, salsa, and vegetable broth to the skillet. Bring the mixture to a boil. Adjust liquid quantities as needed depending on the rice variety.
04 -
Cover the skillet or pot, reduce heat to the lowest setting, and simmer for 15-20 minutes. Avoid uncovering or stirring during the cooking process. Check package instructions for specific rice cooking times.
05 -
Turn off the heat, remove the lid, and taste. Adjust seasonings (e.g., salt, black pepper, cumin, red pepper flakes) as needed. Stir in kidney beans and, optionally, green olives. Garnish with fresh herbs.
06 -
Serve immediately. Store leftovers covered in the refrigerator for up to 3 days.
# Notes:
01 -
For additional tips, variations, and Instant Pot instructions, refer to the detailed blog post associated with this recipe.