Name: Spanish Rice and Beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 Tbsp olive oil (or vegetable broth); 1 medium onion, finely diced; 1 red bell pepper, chopped; 3–4 garlic cloves, minced; 1 tsp ground cumin; 1 tsp sweet paprika; ½ tsp smoked paprika; 1 tsp dried oregano; Pinch of red pepper flakes (optional); Salt & black pepper, to taste; 1½ cups long‑grain white rice (unwashed or rinsed, see notes); 1 (14‑15 oz) can kidney beans or black beans, drained and rinsed; 1 (14‑15 oz) can fire‑roasted diced tomatoes (or salsa); 2 cups vegetable broth or water; ½ cup sliced green olives (optional)

Ingredients

1 Tbsp olive oil (or vegetable broth)

1 medium onion, finely diced

1 red bell pepper, chopped

3–4 garlic cloves, minced

1 tsp ground cumin

1 tsp sweet paprika

½ tsp smoked paprika

1 tsp dried oregano

Pinch of red pepper flakes (optional)

Salt & black pepper, to taste

1½ cups long‑grain white rice (unwashed or rinsed, see notes)

1 (14‑15 oz) can kidney beans or black beans, drained and rinsed

1 (14‑15 oz) can fire‑roasted diced tomatoes (or salsa)

2 cups vegetable broth or water

½ cup sliced green olives (optional)

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Instructions

Heat oil in a large pot over medium heat. Sauté onion, bell pepper, and garlic until softened, about 5 minutes.

Stir in spices—cumin, paprika, oregano, red pepper flakes—and season with salt and pepper. Cook briefly to toast the spices.

Add rice and beans, stirring to coat the grains. Add fire‑roasted tomatoes and broth; bring to a boil.

Reduce heat, cover, and simmer for about 20–25 minutes until rice is tender and liquid absorbed.

Remove from heat and let it rest—garnish with olives and a drizzle of parsley‑lemon oil or chopped herbs if desired.

Author: Jessica
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main course