Spanish Rice and Beans


Ingredients:

  • Cooking oil, for frying
  • 1 onion
  • 3 garlic cloves
  • 1 1/2 tsp paprika
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 2 cups long grain rice
  • 1 can diced tomatoes
  • 2 cans kidney beans
  • 3 cups vegetable or chicken broth
  • 1/3 cup sliced green olives

Instructions:

  1. Dice 1 onion, mince 3 garlic cloves. Drain and rinse 2 cans kidney beans
  2. In a small bowl, make a spice mix by combining 1 1/2 tsp paprika, 1 tsp salt, 1 tsp chili powder, 1 tsp oregano, 1/2 tsp pepper, 1/4 tsp cayenne pepper
  3. Heat a little cooking oil in a large skillet (we use a wok), over med heat
  4. Add diced onion and cook until fragrant and semitranslucent, about 5 min
  5. Add minced garlic and spice mix, stirring and cooking until aromatic, about 2 min
  6. Add 2 cups long grain rice, stirring and cooking for 2 min 
  7. Add 1 can diced tomatoes, the drained and rinsed kidney beans, and 3 cups chicken or vegetable stock 
  8. Bring mixture to boil. Then reduce to med-low heat, cover and let simmer until liquid is absorbed, about 25 min
  9. Garnish with sliced green olives 

Yield: Enough to feed 2 adults, with lots left over

Source: https://dishingouthealth.com/spanish-rice-and-beans-one-pot/#wprm-recipe-container-10313

Tips:

We added a few things that weren't in the sourced recipe. There's at least a diced bell pepper and some corn in the picture of this post, even though it isn't in the description

Description:

This is the second beans and rice post I've made. The first one was Caribbean, but this Spanish recipe is what we usually revisit. Lee-Anne often takes the lead on this dish. It's a nice meal that feels like what humans were meant to eat

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