Description
Spanish Rice and Beans is a vibrant, hearty dish that marries fragrant spices with wholesome ingredients for a meal that’s both nourishing and satisfying. This one-pot wonder is perfect for busy weeknights or festive gatherings, offering versatility as a main or side dish. Packed with protein and fiber, it appeals to vegetarians, vegans, and meat-lovers alike. In just 35 minutes, you can whip up this delightful recipe, making it an excellent choice for quick dinners without compromising on flavor.
Ingredients
Scale
- 1 tbsp oil (or veggie broth)
- 1 medium onion (diced)
- 1 medium red bell pepper (chopped)
- 3–4 garlic cloves (minced)
- 1 1/2 cups white rice (uncooked)
- 1 1/4 cups vegetable broth
- 1 1/4 cups salsa
- 1 can kidney beans (drained and rinsed)
Instructions
- Soak the rice in cold water for at least 10 minutes, then drain.
- In a large skillet or pot, heat oil over medium heat. Sauté onion and red bell pepper for about 3 minutes until softened, then add garlic and spices; sauté for another minute.
- Add the drained rice, salsa, and vegetable broth to the skillet; bring to a boil.
- Cover and reduce heat to simmer for about 15-20 minutes without lifting the lid.
- After cooking, stir in kidney beans and adjust seasonings if needed. Garnish with fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg