Description
A delicious and comforting recipe for Spanish Rice and Beans that is easy to make and bursting with flavor. Perfect for a simple weeknight meal or as a side dish for a gathering.
Ingredients
Units
Scale
Main Ingredients:
- 1-2 tablespoons olive oil
- 1/2 medium white or yellow onion, finely diced
- 2 cups long grain brown rice
- 3 cups vegetable broth
- 1 1/2 cups salsa, tomato based
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
Additional Ingredients:
- 15-ounce can black beans OR kidney beans, drained and rinsed
- Salt, to taste
- Fresh chopped cilantro, for serving, optional
Instructions
- Sauté Onions and Rice: In a large pot, sauté the diced onion in olive oil for 3-4 minutes over medium heat. Add rice, vegetable broth, salsa, cumin, and paprika. Stir, bring to a boil, lower heat, cover, and simmer for about 40 minutes until the rice is cooked.
- Combine with Beans: Once the rice is cooked, stir in the drained and rinsed beans. Add salt to taste. Let it sit for at least 10 minutes before serving. Sprinkle with cilantro if desired and serve.
Notes
- May use white long grain rice for a quicker cooking time.
- Try Instant Pot Version for a faster cooking method.
- Customize with green onions, jalapeños, chili flakes, lime juice, red bell peppers, or green olives.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
