Bean Rice Spanish Style (Printable Version)
# What You'll Need:
→ Base stuff
01 -
1 tbsp cooking oil (or swap with veggie broth)
02 -
1 medium onion, chopped up
03 -
1 medium red bell pepper, cut into pieces
04 -
3-4 cloves of garlic, finely chopped
→ Seasonings
05 -
1 tsp cumin powder
06 -
1 tsp sweet paprika powder
07 -
1 tsp dried oregano leaves
08 -
½ tsp smoky paprika
09 -
Small amount of chili flakes
10 -
Salt and ground black pepper as needed
→ Core elements
11 -
1 ½ cups (300 g) white rice, uncooked (Basmati or Jasmine work great)
12 -
1 ¼ cups (300 ml) veggie broth, maybe more based on your rice type
13 -
1 ¼ cups (300 g) chunky salsa
14 -
1 can (15 oz/270 g) kidney beans, washed and drained
15 -
½ cup (65 g) sliced green olives if you want them
16 -
Some fresh cilantro or parsley to top it off
# Steps to Follow:
01 -
Let rice sit in cold or warm water for at least 10 minutes but 30 is better. Then drain it. Chop your onion and bell pepper, mince up the garlic, and get everything else measured out.
02 -
Warm up oil in a big pot over medium heat. Toss in onion and bell pepper, cooking them for around 3 minutes. Then add your garlic and all the spices, letting them cook for one more minute.
03 -
Dump in your soaked rice along with the salsa and broth. Let it all come to a boil. You might need to add more liquid depending on what kind of rice you're using.
04 -
Put a lid on your pot, turn the heat way down, and let it bubble gently for 15-20 minutes. Don't lift the lid or stir while it's cooking. Check your rice package for exact timing.
05 -
When it's done, switch off the heat and take a taste. Add more salt, pepper, cumin or chili flakes if needed. Stir in the kidney beans and olives if you're using them. Sprinkle fresh herbs on top.
06 -
Dig in right away. You can keep leftovers in the fridge for up to 3 days.
# Additional Tips:
01 -
Want more ideas and an Instant Pot version? Check out my full blog post with all the extras for this dish.