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Spanish Rice and Beans Recipe

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3.9 from 71 reviews

This flavorful Spanish Rice and Beans recipe combines aromatic spices, tender rice, and hearty kidney beans for a satisfying and delicious meal. Cooked on the stovetop with a blend of smoked paprika, cumin, and optional saffron, it’s perfect as a main dish or a side. The recipe is easy to follow, takes just 40 minutes, and yields 8 servings, making it ideal for family dinners or gatherings.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Rice and Base Ingredients

  • 2.5 tablespoons avocado oil (or preferred oil)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 cups long-grain rice (jasmine recommended)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon saffron threads (optional)
  • 1/2 cup white wine (optional)
  • 3 cups vegetable broth (reduced-sodium preferred)
  • 1 1/2 cups salsa (mild or medium heat)

Beans and Additional Ingredients

  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1/3 cup green olives, sliced (optional)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Sauté Onion: Heat the avocado oil in a pan over medium heat until shimmering. Add the diced onion and sauté for 3-4 minutes until it becomes slightly golden and translucent, releasing its sweetness.
  2. Add Garlic: Add the minced garlic to the pan and sauté for 1 minute until fragrant, stirring to avoid burning.
  3. Toast Rice: Stir in the rice and cook, stirring frequently, for 4-6 minutes until it turns lightly golden and emits a nutty aroma. This step enhances the rice’s flavor and texture.
  4. Add Spices: Mix in the smoked paprika, ground cumin, and saffron threads (if using). Cook for 30-60 seconds while stirring constantly to release the spices’ fragrance without burning them.
  5. Deglaze with Wine (Optional): Increase heat to medium-high and pour in the white wine. Cook for 1-2 minutes until the wine has fully evaporated, deglazing the pan and adding depth to the dish.
  6. Simmer Rice: Pour in the vegetable broth and salsa. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover with a lid and cook undisturbed for 15-20 minutes, or until the rice is tender. Avoid stirring or lifting the lid during this time to ensure proper cooking.
  7. Finish and Serve: Remove the pan from heat. Fluff the rice with a fork, then gently stir in the drained kidney beans and sliced green olives. Season with salt and pepper to taste. Garnish with chopped fresh parsley if desired and serve warm.

Notes

  • You can substitute the salsa with your favorite jarred or homemade salsa.
  • Saffron is optional but adds a subtle depth and color; if unavailable, you can omit it without significantly altering the dish.
  • Long-grain jasmine rice works best for a fluffy texture, but other long-grain rice varieties can be used.
  • Do not stir the rice during simmering to avoid mushiness.
  • If you prefer a vegan recipe, ensure the salsa and broth contain no animal products.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Spanish
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/spanish-rice-and-beans-recipe/