One-Pot Spanish Rice & Beans
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.
Servings: 6
Calories: 356kcal
Ingredients
- 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
Instructions
- Coat the bottom of a large pot with oil and place it over medium heat.
- 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.
- Stir in the garlic, cumin, paprika, and oregano. Cook for about 1 minute more, until the mixture becomes very fragrant.
- Add the broth, rice, beans, and tomato paste. Turn up the heat to high and stir to fully dissolve the tomato paste.
- Bring the liquid to a boil, and then lower the heat so that it's just at a low simmer.
- Cover the pot and allow it to simmer for 15 to 20 minutes, until the rice is tender.
- Remove the pot from the heat and let it sit for 5 minutes with the lid on.
- Remove the lid and season the rice with salt to taste. Stir in the olives and cilantro.
- Serve.
Nutrition
Serving: 1.25cups | Calories: 356kcal | Carbohydrates: 56.1g | Protein: 10.9g | Fat: 9.5g | Saturated Fat: 1.6g | Sodium: 938mg | Potassium: 476mg | Fiber: 5.7g | Sugar: 2.7g | Calcium: 40mg | Iron: 3.2mg