One Pot Spanish Rice and Beans
This easy One Pot Spanish Rice and Beans is a flavorful, healthy, and complete meal! Fluffy rice, tender beans, and aromatic spices cook together in one skillet for a fuss free vegetarian dinner perfect for weeknights.
Ingredients
For the Rice and Beans:
- 2 tbsp extra virgin olive oil
- 1 yellow onion finely chopped
- 3 cloves garlic minced
- 1 ½ tsp smoked paprika
- 1 ¼ tsp kosher salt
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional
- 2 cups long grain white rice jasmine/basmati
- 1 14.5 oz can fire roasted diced tomatoes
- 2 15.5 oz cans kidney beans, drained and rinsed
- 3 cups vegetable or chicken broth
- ⅓ cup sliced green olives
For the Parsley Oil (optional):
- 3 tbsp fresh parsley chopped
- ½ tsp lemon zest
- 1 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
Instructions
- Sofrito: Heat 2 tbsp oil in a large, lidded skillet over medium. Cook onion 5-6 mins until soft. Add garlic and all spices (paprika through cayenne); cook 1-2 mins until fragrant.
- Toast Rice: Stir in rice; cook 2 mins until grains look slightly translucent.
- Simmer: Add tomatoes, beans, and broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer 20-25 mins. Do not stir. Remove from heat; let sit covered 5 mins.
- Parsley Oil: While rice cooks, mix parsley, zest, juice, and 3 tbsp oil in a bowl.
- Finish: Fluff rice with a fork. Top with olives and drizzle with parsley oil. Serve.
Notes
- Do Not Stir: Avoid lifting the lid or stirring while the rice simmers for best results.
- Broth: Using broth instead of water adds significant flavor.
- Beans: Pinto or black beans can be substituted for kidney beans.
- Storage: Refrigerate leftovers for up to 5 days or freeze for 3 months.