Spanish Rice and Beans
313kcal
Ingredients
- 1 tablespoon olive oil
- 1 white onion diced
- 2 garlic cloves minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon cumin
- 0.5 teaspoon chili powder
- 1 teaspoon dried oregano
- 0.5 teaspoon salt to taste
- 1.5 cups white rice rinsed
- 1.5 cups vegetable broth
- 1 cup tomato salsa
- 14 oz tinned pinto beans drained and rinsed
- ¼ cup fresh cilantro chopped
- 2 scallions finely sliced
Method
- Heat the oil in a pan with a tight fitting lid, and add the diced onion and minced garlic. Saute for 4-5 minutes, until the onions begin to soften and turn translucent.1 tablespoon olive oil, 1 white onion, 2 garlic cloves
- Add the seasonings and stir into the onions for a minute.1 teaspoon smoked paprika, 0.5 teaspoon cumin, 0.5 teaspoon chili powder, 1 teaspoon dried oregano, 0.5 teaspoon salt
- Add the rice and let it toast in the onion/spice mixture for a minute or two.1.5 cups white rice
- Pour in the vegetable broth, salsa, and pinto beans. Mix everything together and then place the lid on your pan and simmer on low heat for 12-15 minutes.1.5 cups vegetable broth, 1 cup tomato salsa, 14 oz tinned pinto beans
- When you remove the pan, the stock should be fully absorbed. Scatter over the fresh cilantro and sliced scallions and serve!¼ cup fresh cilantro, 2 scallions
Nutrition
Calories313kcalCarbohydrates61gProtein10gFat3gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat2gSodium721mgPotassium517mgFiber8gSugar3gVitamin A640IUVitamin C4mgCalcium73mgIron2mg
Notes
- Take the time to let the onions soften, and the spices bloom before adding the stock and salsa - this is what will really take the flavors in the dish to the next level.
- If you want more spice, add in some diced jalapeno when you add the garlic, or increase the amount of chili powder.
- You could also use kidney beans or black beans instead of pinto beans - I like how creamy pinto beans are for this recipe, though.
- If you don’t have salsa, a standard can of chopped tomatoes will do; fire-roasted tomatoes would be better! You want that slightly smoky, chunky element the salsa offers.
- You can also use brown rice in this recipe - make sure you increase the cooking time, though, brown rice often takes closer to 30-40 minutes!
- Make sure you simmer the Spanish rice and beans on low heat, or the rice may stick to the bottom of the pan. This is also why a pan with a tight-fitting lid is important, so that the rice and beans steam and the rice can absorb all of the stock.