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.
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.
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.