Description
Spanish Rice and Beans are a vibrant and hearty dish that delivers rich flavors in every bite. This one-pot meal is perfect for busy weeknights, allowing you to whip up a satisfying vegetarian or vegan dinner in no time. With a delightful blend of spices, this recipe highlights the delicious combination of rice and beans, making it not only nutritious but also incredibly versatile. Whether enjoyed as a main dish, wrapped in a burrito, or served alongside grilled veggies, this comforting meal is sure to please everyone at the table.
Ingredients
Scale
- 1 tbsp oil (or veggie broth)
- 1 medium onion (diced)
- 1 medium red bell pepper (chopped)
- 3–4 garlic cloves (minced)
- 1 ½ cups white rice (uncooked)
- 1 ¼ cups vegetable broth
- 1 ¼ cups salsa
- 1 (15 oz) can kidney beans (drained and rinsed)
- Fresh herbs for garnish
Instructions
- Soak the rice in water for at least 10 minutes; drain.
- In a large skillet or pot, heat oil over medium heat. Add onion and bell pepper; sauté for about 3 minutes until softened. Stir in garlic and spices; cook for an additional minute.
- Add soaked rice, salsa, and vegetable broth. Bring to a boil while stirring gently.
- Cover with a lid, reduce heat to low, and simmer for 15-20 minutes until rice is cooked through.
- Remove from heat and let sit covered for a few minutes. Stir in kidney beans and garnish with fresh herbs before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg