Indulge your taste buds with our tantalizing Spanish Rice and Beans recipe, a vibrant and aromatic dish that brings the essence of Spain to your table. This hearty combination of savory rice, fire-roasted tomatoes, and kidney beans is elevated with a blend of spices and finished with a zesty parsley oil. Prepare to embark on a culinary journey that promises not only a delightful meal but an experience that captures the spirit of Spanish cuisine.
In our household, this Spanish Rice and Beans recipe has become a cherished tradition. I vividly remember the first time I prepared it for my family – the enticing aroma wafting through the kitchen, drawing everyone to the table with eager anticipation. Since then, it has been a regular feature in our meals, each serving evoking the warmth of shared moments and the joy of savoring delicious, home-cooked food together. This recipe has truly become a symbol of love and togetherness for us.
Why This Spanish Rice and Beans Recipe:
Unravel the Secrets Behind the Irresistible Spanish Delight!
- Flavor Explosion: A symphony of paprika, chili powder, and oregano infuses the rice with bold and unforgettable flavors.
- Versatile Ingredients: From fire-roasted tomatoes to kidney beans and green olives, every ingredient adds depth and character to this culinary masterpiece.
- Parsley Oil Elevation: Elevate the dish with a drizzle of vibrant parsley oil, boasting fresh parsley, lemon zest, and extra-virgin olive oil.
- Effortless Simplicity: Achieve culinary excellence with a straightforward cooking process, delivering a mouthwatering meal that’s sure to impress.
Ingredients:
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ tsp. paprika
- 1 ¼ tsp. kosher salt
- 1 tsp. chili powder
- 1 tsp. dried oregano
- ½ tsp. black pepper
- ¼ tsp. cayenne pepper (optional for added heat)
- 2 cups long-grain white rice (such as jasmine or basmati) (about 400g)
- 1 (14.5-oz.) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
- 2 (15.5-oz.) cans kidney beans, drained and rinsed
- 3 cups vegetable or chicken broth (sub water) (about 720g)
- ⅓ cup sliced green olives
- Parsley Oil (optional)
- 3 Tbsp. finely chopped fresh parsley leaves
- ½ tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
- 3 Tbsp. extra-virgin olive oil
Directions:
- Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened.
- Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic.
- Stir in rice; cook 2 minutes, until slightly translucent.
- Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
Notes: For a personalized touch, experiment with different types of olives or adjust the spice level by adding more cayenne. Consider serving with a side of crusty bread to soak up every bit of the delicious broth. Enjoy the flexibility of this recipe and make it your own!
