You can’t beat a super simple, family-friendly recipe that leans on pantry staples. This one also comes together in one pot, making it the perfect weeknight recipe.
This classic Spanish dish is a total flavor fiesta both kids and adults will love. Plus, it makes for some of the BEST leftovers. (Truly, we’re enjoying it on repeat over here with zero complaints.)
| Prep time | Total time |
|---|---|
| 10m | 50m |
Ingredients
| Ingredient | Quantity |
|---|---|
| extra-virgin olive oil | 2 Tbsp. |
| yellow onion, finely chopped | 1 |
| garlic, minced | 3 cloves |
| paprika | 1 1/2 tsp. |
| kosher salt | 1 1/4 tsp. |
| chili powder | 1 tsp. |
| dried oregano | 1 tsp. |
| black pepper | 1/2 tsp. |
| cayenne pepper (optional for added heat) | 1/4 tsp. |
| long-grain white rice (such as jasmine or basmati) | 2 cups |
| fire-roasted diced tomatoes (sub 1 cup jarred salsa) | 1 (14.5-oz.) can |
| kidney beans, drained and rinsed | 2 (15.5-oz.) cans |
| vegetable or chicken broth (sub water) | 3 cups |
| sliced green olives | 1/3 cup |
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.
- Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
- Scatter olives over Spanish Beans and Rice and drizzle with parsley oil.
Source: dishingouthealth.com