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Spanish Rice and Beans

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A comforting and flavorful dish of Spanish rice and beans, perfect as a side or hearty main course, packed with plant-based protein.

Ingredients

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  • 1 cup long-grain rice
  • 2 cups vegetable broth or water
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
  2. Add the Spices: Stir in the paprika, cumin, and oregano, and cook for another minute to release the flavors.
  3. Incorporate the Rice: Add the rice to the skillet, stirring to coat it with the spice mixture.
  4. Mix in the Liquids and Beans: Pour in the vegetable broth or water, and add the diced tomatoes and black beans. Season with salt and pepper.
  5. Simmer to Perfection: Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
  6. Fluff and Serve: Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and serve warm.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months.

Nutrition

Find it online: https://www.nailzspa.com/spanish-rice-and-beans-recipe/

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