Spanish Rice and Beans

Spanish rice and beans is a classic dish enjoyed in various forms across Latin America. It celebrates beloved staples found in many homes; rice and beans. The dish begins as the pan heats up with a splash of avocado oil. The yellow onion is sautéed until fragrant. The spices are then thrown in–cumin, paprika, chili powder, and a touch of oregano—and meld to create a warm and spicy flavor profile.  

The rice is added and toasted slightly, giving off a nutty aroma. Next, the kidney beans (or black beans), known for their substantial, meaty texture, which holds up well against the simmering process and absorbs the surrounding flavors perfectly. These beans pair flawlessly with the rice, which acts as a canvas, soaking up the vibrant hues and essence of the tomatoes and spices.

The introduction of fire-roasted tomatoes into the mix are essential, lending acidity and a bright, fresh flavor. The green chilies bring a subtle smokiness and a kick of heat that cuts through the richness of the beans and rice. 

The final flourish of the dish is the garnish, which is as important for its texture and flavor as it is for its visual appeal. Green olives, with their briny sharpness, offer a nice contrast to the dish’s deep flavors. Chopped parsley and cilantro are sprinkled on top, adding a burst of freshness and a hint of citrus that lifts the entire dish, balancing the hearty base with herbal brightness.

This dish is sure to please everyone as it fills the room with its enticing aroma long before it satisfies the hunger of those gathered around the table.

Rice, Mexican rice, Beans, Spanish rice, easy, quick, family

Dinner

Spanish, Mexican, Latin American

Yield: 6

Author: Erika Barnett

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Spanish Rice and Beans

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Inspired by Latin American cuisine, Spanish rice and beans is a vibrant and hearty dish combining fluffy, tomato-infused rice with tender, savory kidney or black beans, seasoned with a blend of herbs and spices. It is then garnished with fresh herbs and green olives offering a colorful and flavorful meal that's both satisfying and nourishing.

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Ingredients

• 2 tbsp avocado oil
• ½ yellow onion, finely diced
• 3 garlic cloves, finely diced
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp oregano
• 2 cups long-grain white rice (such as jasmine or basmati)
• 2 (15-oz) cans of kidney or black beans, drained and rinsed
• 1 (15-oz) can of diced fire-roasted tomatoes
• 1 (4-oz) can fire-roasted green chilies
• 2 cups vegetable or chicken broth
• salt, to taste
• ⅓ cup green olives, sliced for garnish
• fresh cilantro or parsley, chopped for garnish

Instructions

1. Heat 2 tablespoons of avocado oil in a large, deep pan over medium heat until it simmers. Add the chopped onion seasoning with a generous pinch of salt. Stir frequently, cooking until the onion starts to soften.
2. Next, add the fresh garlic, paprika, cumin, chili powder, and oregano. Cook for about 30 seconds.
3. Add the rice to the pan, seasoning with another pinch of salt. Stir to mix, then add the beans, fire-roasted tomatoes, and fire-roasted green chilies. Pour in the broth and combine.
4. Increase the heat to bring everything to a boil, then lower the heat to maintain a gentle simmer. Cover the pan with a tight-fitting lid and let the rice cook until it is tender and all the liquid has been absorbed, which should take about 20 minutes.
5. Garnish with olives, parsley, and cilantro before serving. Enjoy!

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