Spanish Rice and Beans (Print Version)
# Ingredients:
→ Main Components
01 -
1-2 tablespoons of good olive oil
02 -
Half a medium white or yellow onion, chopped finely
03 -
2 cups of long-grain brown rice
04 -
3 cups of vegetable broth
05 -
1½ cups of your favorite tomato-based salsa
→ Seasonings & Beans
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoky paprika
08 -
15 oz can of black beans or kidney beans, drained and rinsed well
09 -
Salt to your liking
10 -
Fresh cilantro for garnish, if you enjoy it
# Instructions:
01 -
Heat your olive oil in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until it starts to soften and become fragrant.
02 -
Stir in the rice, vegetable broth, salsa, cumin, and paprika. Give everything a good stir to combine all the flavors.
03 -
Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 40 minutes, or until the rice is perfectly tender.
04 -
Once the rice is done, fold in your drained beans. Taste and add more salt if needed. Let everything rest for at least 10 minutes before serving.
05 -
Sprinkle with fresh chopped cilantro if you like, and serve this hearty dish warm. Perfect as a main course or satisfying side!
# Notes:
01 -
You can substitute white long-grain rice - just reduce cooking time to 15-20 minutes instead of 40
02 -
For Instant Pot: Sauté onion first, add remaining ingredients except beans, cook on high pressure for 24 minutes with natural release, then stir in beans
03 -
Spice it up with diced jalapeños or chili flakes, add acidity with fresh lime juice, or bulk it up with bell peppers and green olives
04 -
Leftovers stay fresh in the fridge for about 3 days and make excellent meal prep for quick lunches
05 -
Green onions work as a nice alternative to cilantro if you prefer