Spanish Rice and Beans
40 minServes 6
A one-skillet Spanish rice studded with kidney beans, tomatoes, and green olives, finished with a bright parsley oil.
| prepGather a large skillet with a fitted lid | ||||||
| 2 Tbsp. extra-virgin olive oil | Heat oil, cook onion 5 min until soft | Add garlic & spices, cook 2 min until aromatic | Stir in rice, cook 2 min until translucent | Stir in tomatoes, beans & broth | Bring to boil, reduce to medium-low, simmer covered 25 min until tender | Scatter olives over rice, drizzle with parsley 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) | ||||||
| 400 g long-grain white rice (such as jasmine or basmati) | ||||||
| 1 (14.5-oz. / 410 g) can fire-roasted diced tomatoes (sub 240 ml jarred salsa) | ||||||
| 2 (15.5-oz. / 440 g) cans kidney beans, drained and rinsed | ||||||
| 720 ml vegetable or chicken broth (sub water) | ||||||
| 50 g sliced green olives | ||||||
| 3 Tbsp. finely chopped fresh parsley leaves | Combine parsley, lemon zest, juice & oil | |||||
| 1/2 tsp. lemon zest | ||||||
| 1 Tbsp. / 15 ml fresh lemon juice | ||||||
| 3 Tbsp. / 45 ml extra-virgin olive oil | ||||||
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