Spanish Rice and Beans
This nutritious one-pot meal transforms pantry staples into a vibrant, flavorful dish. Long-grain jasmine rice and hearty kidney beans simmer with fire-roasted tomatoes and a smoky blend of Spanish-inspired spices. Finished with briny green olives and a bright, zesty lemon-parsley oil, it's a satisfying vegan dinner that's perfect for busy weeknights.
Instructions
- 1
Heat extra-virgin olive oil (2 tbsp) in a large skillet over medium. Sauté onion (1 yellow) for 5 minutes until soft.
- 2
Stir in garlic cloves (3 clove), paprika powder (1.5 tsp), kosher salt (1.25 tsp), chili powder (1 tsp), dried oregano (1 tsp), black pepper (0.5 tsp), and cayenne pepper (0.25 tsp). Cook for 2 minutes until aromatic.
- 3
Stir in white jasmine rice (2 cup) and cook for 2 minutes until rice is slightly translucent.
- 4
Add canned tomatoes (1 can), kidney beans (2 can), and vegetable broth (3 cup). Bring to a boil, then reduce heat and simmer, covered, for 25 minutes until liquid is absorbed.
- 5
In a small bowl, whisk together fresh parsley (3 tbsp), lemon zest (0.5 tsp), lemon juice (1 tbsp), and extra-virgin olive oil (3 tbsp).
- 6
Scatter green olives (0.33 cup) over the rice and drizzle with the prepared parsley oil.
Nutrition Facts
Per portion