Spanish Rice and Beans

Serves 6

40 min

A one-skillet rice pilaf with kidney beans, tomatoes, and warm spices, finished with a bright parsley-lemon oil.

2 Tbsp. / 30 ml extra-virgin olive oil	Heat oil, cook onion 5 min	Add garlic & spices, cook 2 min	Stir in rice, cook 2 min	Add tomatoes, beans & broth, simmer covered 25 min	Scatter olives & drizzle 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)
2 cups / 400 g long-grain white rice (such as jasmine or basmati)
1 (14.5-oz. / 410 g) can fire-roasted diced tomatoes (sub 1 cup / 240 ml jarred salsa)
2 (15.5-oz. / 440 g) cans kidney beans, drained and rinsed
3 cups / 720 ml vegetable or chicken broth (sub water)
1/3 cup / 50 g sliced green olives
3 Tbsp. finely chopped fresh parsley leaves	Combine parsley, lemon & oil
1/2 tsp. lemon zest, plus 1 Tbsp. / 15 ml fresh lemon juice
3 Tbsp. / 45 ml extra-virgin olive oil

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