SPANISH RICE AND BEANS (ONE POT)

In Appetizer, Dinner 127 views

Spanish Rice and Beans uses pantry staples to create a nutritious and flavorful one pot meal. Vegetarian, gluten free, and a complete source of plant protein, this easy dinner will become a family favorite.

You can’t beat a very straightforward, family-accommodating formula that inclines toward storeroom staples. This one additionally meets up in one pot, making it the ideal weeknight recipe.This exemplary Spanish dish is an absolute character celebration the two children and grown-ups will adore. Additionally, it makes for probably the BEST extras. (Genuinely, we’re getting a charge out of it on rehash here with zero grumblings.)

I love finishing off Spanish Beans and Rice with parsley oil, which is a straightforward blend of new parsley, lemon juice, and olive oil. While absolutely discretionary, it adds splendid, new character to transform this storage room dinner into something genuinely outstanding.

  • Think about this rice and beans formula more as a diagram as opposed to resolute arrangement of guidelines. Generally, it’s incredibly adaptable, which implies there are bunch replacements. This is what you need:
  • White rice: It’s ideal to utilize a long-grain white rice here, like jasmine or basmati. You can likewise utilize earthy colored rice, which will up the supplement risk.
  • Canned beans: Oh the wonder of the humble canned bean. The formula calls for kidney beans, but go ahead and use pinto beans all things being equal.
  • Aromatics: Onion and garlic structure the establishment of this dish, but you can likewise toss in celery, ringer pepper, or hacked carrots.
  • Fire-cooked canned tomatoes: Another one of my go-to canned products, fire-broiled tomatoes add smoky, umami profundity. You can likewise utilize salsa, in case that is all you have close by.
  • Flavors: Spanish food is known for conveying some genuine character. In this formula, I recommend bean stew powder, paprika, oregano, and cayenne for an additional a portion of flavor.
  • Olives: I love completing Spanish Beans and Rice with a brilliant, briny kick. Here, the olives and parsley oil add a new and tasty completion.
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The parsley oil is absolutely discretionary here, but I recommend utilizing some new parsley as an embellishment. It truly gives the dish a lift as far as brilliance.

Instructions to MAKE SPANISH RICE AND BEANS:

Generally speaking, this dish is beautiful uninvolved. Some basic cutting and dicing is needed on the bleeding edge, however the greater part of the enchantment occurs as the blend stews. Here’s the means by which it’s finished:

COOK THE AROMATICS

Start by warming some olive oil in a huge skillet with a fitted top over medium hotness. Once hot, add the onion and cook 5 to 6 minutes, until delicate. Add the garlic during the last moment.

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Sprout THE SPICES

Cooking flavors in hot oil opens their full character potential. This interaction is called blossoming, and it’s a game changing for building flavor. This main requires 1 to 2 minutes–any more and you risk the consuming the flavors.

Spanish Rice and Beans uses pantry staples to create a nutritious and flavorful one pot meal. Vegetarian, gluten free, and a complete source of plant protein, this easy dinner will become a family favorite.

Equipment

  • 1 Large Skillet

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 1/2 tsp. paprika
  • 1 1/4 tsp. kosher salt
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1/2 tsp. black pepper
  • 1/4 tsp. cayenne pepper (optional for added heat)
  • 2 cups long-grain white rice (such as jasmine or basmati)
  • 1 (14.5-oz.) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
  • 2 (15.5-oz.) cans kidney beans, drained and rinsed
  • 3 cups vegetable or chicken broth (sub water)
  • 1/3 cup sliced green olives
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Parsley Oil (optional)

  • 3 Tbsp. finely chopped fresh parsley leaves
  • 1/2 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
  • 3 Tbsp. extra-virgin olive oil

Instructions

  • Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
  • Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
  • Scatter olives over Spanish Beans and Rice and drizzle with parsley oil.

Notes

Store in an airtight container refrigerated up to 4 days

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