Rice with Spanish Beans (Printable Version)
Mouthwatering rice and beans with Spanish flair, great for plant-based eaters.
# What You'll Need:
→ Main stuff
01 -
1 tbsp cooking oil (or swap with veggie broth)
02 -
1 medium onion, chopped up
03 -
1 medium red bell pepper, cut into chunks
04 -
3-4 cloves of garlic, finely chopped
→ Flavorings
05 -
1 tsp cumin powder
06 -
1 tsp mild paprika
07 -
1 tsp dried oregano leaves
08 -
½ tsp smoky paprika
09 -
Small amount of red pepper flakes
10 -
Salt and fresh ground pepper as needed
→ Key elements
11 -
1 ½ cups (300 g) white rice, uncooked (try Basmati or Jasmine)
12 -
1 ¼ cups (300 ml) veggie broth, maybe more based on your rice type
13 -
1 ¼ cups (300 g) chunky salsa
14 -
1 can (15 oz/270 g) kidney beans, washed and drained
15 -
½ cup (65 g) sliced green olives if you want them
16 -
Some fresh cilantro or parsley to top it off
# Step-by-Step Guide:
01 -
Let rice sit in cold or room temp water for 10-30 minutes, then drain it. While waiting, chop your onion, cut up the bell pepper, mince your garlic, and get all other stuff measured out.
02 -
Warm up oil in a big pan or cooking pot on medium. Throw in onion and bell pepper, cook them about 3 minutes. Mix in the garlic and all the spices (both paprikas, cumin, oregano, pepper flakes) and cook just one more minute.
03 -
Dump in your soaked rice, pour in the salsa and broth. Get it bubbling. You might need extra liquid depending on what rice you picked.
04 -
Put a lid on, turn heat way down, and let it cook quietly for 15-20 minutes. Don't peek or stir! Different rices need different times, so check what your package says.
05 -
When done, take off the heat, uncover and try a bite. Add more spices if needed. Mix in the beans and olives if using them. Sprinkle fresh herbs on top.
06 -
Dig in right away. Leftover stuff can go in the fridge for up to 3 days.
# Additional Notes:
01 -
Want more ideas, twists, or Instant Pot directions? Check out my full write-up on the blog.