Kidney Beans and Rice Skillet with Shawarma Spices
30 min4
A fragrant one-skillet dish of caramelized onions, kidney beans and rice spiced with shawarma aromatics, finished with fresh parsley and lemon.
| 30 ml extra virgin olive oil | Caramelize onions, 15 min | Bloom garlic & spices, 1 min | Add beans & rice, cook 3–4 min | Stir in parsley & lemon juice | Serve skillet topped with yogurt sauce |
| 2 large yellow onions, thinly sliced | |||||
| 1 teaspoon honey | |||||
| ¾ teaspoon salt (+ black pepper or red pepper flakes to taste) | |||||
| 2 cloves garlic, grated or finely minced | |||||
| 3 teaspoons smoked or sweet paprika | |||||
| 2 teaspoons coriander | |||||
| 1 teaspoon cumin | |||||
| ½ teaspoon cinnamon | |||||
| 2 cans kidney beans (400 g each, rinsed) | |||||
| 2 cups cooked basmati rice | |||||
| 15 g fresh parsley, chopped | |||||
| 1 lemon | |||||
| 120 ml Greek yogurt | Mix yogurt sauce | ||||
| 2 tablespoons lemon juice | |||||
| 90 ml water | |||||
| 1 pinch salt |
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