Spanish Rice And Beans (Print Version)

# Ingredients:

→ Main

01 - 1 tablespoon oil or equivalent amount of vegetable broth
02 - 1 medium onion, diced
03 - 1 medium red bell pepper, chopped
04 - 3 garlic cloves, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon sweet paprika
07 - 1 teaspoon dried oregano
08 - 0.5 teaspoon smoked paprika
09 - Pinch red pepper flakes
10 - Salt and black pepper, to taste
11 - 300 grams white rice, uncooked
12 - 300 millilitres vegetable broth, or more as required for rice variety
13 - 300 grams salsa
14 - 270 grams kidney beans, drained and rinsed

→ Optional Garnish

15 - 65 grams green olives, halved
16 - Fresh herbs such as cilantro or parsley

# Instructions:

01 - Place the uncooked rice in a bowl with cold or lukewarm water and soak for at least 10 minutes, preferably 30 minutes. Drain well.
02 - Chop the onion and red bell pepper. Mince the garlic and measure all spices and other ingredients.
03 - Heat the oil or vegetable broth in a large skillet or pot over medium heat. Add the diced onion and red bell pepper and sauté for 3 minutes. Stir in the minced garlic, ground cumin, sweet paprika, dried oregano, smoked paprika, red pepper flakes, salt, and black pepper. Continue to sauté for 1 minute, until aromatic.
04 - Stir in the drained rice, salsa, and vegetable broth. Increase heat and bring to a boil. If using a rice variety with a longer cooking time, increase the quantity of broth and salsa as needed.
05 - Cover with a tight-fitting lid, reduce to the lowest heat setting, and simmer undisturbed for 15–20 minutes. Do not remove the lid or stir during cooking. Follow the package directions for the specific rice variety.
06 - Turn off the heat and let rest briefly before removing the lid. Taste and adjust the seasonings as desired. Stir in the drained kidney beans and green olives if using. Garnish with fresh herbs such as cilantro or parsley before serving. Store any leftovers covered in the refrigerator for up to 3 days.

# Notes:

01 - Jasmine or Basmati rice cook quickly, but feel free to use brown rice, adding extra liquid and allowing more time.
02 - Beans can be substituted with cooked pinto or black beans.
03 - Do not lift the lid while the rice is simmering for optimal texture.

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