Kidney Beans and Rice Skillet with Shawarma Spices

30 min

A fragrant one-skillet dish of caramelized onions, kidney beans and rice spiced with shawarma aromatics, finished with fresh parsley and lemon.

2 tablespoons / 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 (15 oz / 400 g each, rinsed)
2 cups cooked basmati rice
¼ cup / 15 g fresh parsley, chopped
1 lemon
½ cup / 120 ml Greek yogurt	Mix yogurt sauce
2 tablespoons lemon juice
6 tablespoons / 90 ml water
1 pinch salt

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