spanish rice and beans
(1 rating)
Using jarred salsa makes this recipe so convenient because I always have salsa on hand. We also love the addition of green olives. It makes a wonderful side dish, but would make a healthy and filling vegetarian main dish as well.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For spanish rice and beans
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1 Tbspolive oil
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1onion, diced
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1red bell pepper (or other color), diced
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4 clovegarlic, minced
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1 tspground cumin
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1 tspsweet paprika
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1/2 tspsmoked paprika
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1 tspdried oregano
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1 pinchred pepper flakes, or to taste
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salt and black pepper, to taste
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1 1/2 cwhite rice
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1 1/2 cvegetable broth
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1 1/3 cjarred salsa
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1 canblack beans, drained and rinsed, (can use kidney or pinto beans)
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1/2 cgreen olives, sliced or halved, (optional)
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chopped fresh herbs for garnish, (cilantro, parsley)
How To Make spanish rice and beans
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1Soak rice in cold water for about 10 minutes, rinse and drain.
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2In large pot or skillet with a lid, heat oil and add onion and bell pepper and saute for 3 minutes. Add garlic all spices and saute for 1 minute more.
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3Add rice, salsa and broth, and bring to a boil. Reduce heat, cover pot and simmer on low for 15-20 minutes, until liquid is absorbed and rice is done.
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4Taste and adjust seasonings if needed. Stir in beans and olives and garnish with herbs.
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