Spanish Rice Beans Meal (Print Version)
# Ingredients:
→ Main
01 -
270 grams kidney beans, rinsed and drained
02 -
300 grams salsa
03 -
300 millilitres veggie broth, or a bit more if your rice needs it
04 -
300 grams dry white rice
05 -
Salt and black pepper as much as you want
06 -
Pinch of chili flakes
07 -
0.5 teaspoon smoked paprika
08 -
1 teaspoon dry oregano
09 -
1 teaspoon ground cumin
10 -
1 teaspoon sweet paprika
11 -
3 garlic cloves, finely chopped
12 -
1 medium red bell pepper, cut up
13 -
1 medium onion, chopped
14 -
1 tablespoon oil or swap for a bit of veggie broth
→ Optional Garnish
15 -
Fresh parsley or cilantro (grab a handful if you like)
16 -
65 grams green olives, sliced in half
# Instructions:
01 -
Toss dry rice in a bowl. Fill with cold or warm water. Let it sit for at least 10 minutes, up to 30. Pour off all the water when you’re done.
02 -
Dice your onion and pepper. Chop up garlic. Measure your seasonings and all the other stuff so you’re set.
03 -
In your big pot or pan, add a splash of oil or broth over medium heat. Toss in onion and pepper first. Stir around for around 3 minutes. Add in the garlic, cumin, both paprikas, oregano, chili flakes, salt, and pepper. Keep cooking for another minute—get those smells going.
04 -
Drop in the drained rice. Pour in salsa and your broth. Turn it up so it boils. If you use rice that takes longer, don’t be shy—add more broth and salsa.
05 -
Put the lid on tight, drop the heat to low, and don’t mess with it—let it sit for 15 to 20 minutes. No peeking or stirring. Check your rice bag for special tips if you’ve got different rice.
06 -
When time’s up, turn off the burner and give it a short rest. No need to rush. Take off the lid, taste and season as you want. Mix in kidney beans and olives if you want them. Chuck some herbs over the top. Stick leftovers in the fridge wrapped up—they’ll last about three days.
# Notes:
01 -
Jasmine and Basmati are quick—I sometimes pick brown rice instead, just pour in more liquid and be patient.
02 -
No kidney beans? Go for black or pinto beans instead—you’ll get the same good flavor.
03 -
If you want fluffy rice, don’t even think about opening that lid while it cooks.