This zesty Spanish rice and beans cooks up in one-pot in under 30 minutes! Packed with flavor, spices, and studded with juicy green olives. Perfect for a weeknight main or a hearty side dish.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 2 ¼ cups vegetable broth
- 1 ½ cups basmati rice
- 1 (15 ounce or 400 gram) can red kidney beans, drained and rinsed
- 1 tablespoon tomato paste
- Salt to taste (I used ½ teaspoon)
- 1 cup pimento-stuffed green olives, halved
- ¼ cup chopped fresh cilantro
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Coat the bottom of a large pot with oil and place it over medium heat.
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When the oil is hot, add the onion and bell pepper. Cook, stirring frequently, until the pepper softens a bit and the onion becomes translucent, about 5 minutes.
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Stir in the garlic, cumin, paprika, and oregano. Cook for about 1 minute more, until the mixture becomes very fragrant.
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Add the broth, rice, beans, and tomato paste. Turn up the heat to high and stir to fully dissolve the tomato paste.
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Bring the liquid to a boil, and then lower the heat so that it's just at a low simmer.
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Cover the pot and allow it to simmer for 15 to 20 minutes, until the rice is tender.
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Remove the pot from the heat and let it sit for 5 minutes with the lid on.
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Remove the lid and season the rice with salt to taste. Stir in the olives and cilantro.
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Serve.