Empty My Fridge
The easiest way to make Spanish rice and beans!
Ingredients
- Extra virgin olive oil2 tbsp
- Onion1
- Bell pepper1
- Salt
- Garlic2
- Smoked1 tsp
- Cumin · ground1 tsp
- Chili flake · flakes½ tsp
- Rice · rinsed4 cups
- Red bean · drained rinsed2 cans
- Diced fire-roasted tomatoes1 can
- Tomato paste2 tbsp
- Vegetable broth2 ½ cups
- Green olive · sliced⅓ cups
- Cilantro · chopped¼ cups
Instructions
- Heat the olive oil in a large, deep pan over medium heat until shimmering but not smoking. Add the onion, bell pepper and a big pinch of kosher salt. Cook, tossing often, until the vegetables soften a bit.
- Stir in the garlic, smoked or sweet paprika, cumin and red pepper flakes if using. Cook for about 30 seconds.
- Add the rinsed and drained basmati rice and another pinch of kosher salt. Stir in the drained and rinsed kidney beans and the diced fire-roasted tomatoes with their juices.
- Mix the tomato paste with the vegetable broth in a small bowl, then pour into the pan.
- Raise the heat to bring to a boil, then reduce to low for a gentle simmer. Cover with a tight-fitting lid and cook until the rice is tender and the liquid is fully absorbed, about 20 minutes.
- Garnish with the green olives and cilantro or parsley, if using. Serve warm.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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