Description
A comforting, one-pot dish inspired by traditional Spanish-style cooking, combining fluffy rice, tender beans, and warm spices for a bold yet balanced flavor.
Ingredients
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2 tablespoons olive oil
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1 medium yellow onion, finely chopped (about 1 cup)
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1 medium green bell pepper, diced (about ¾ cup)
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3 cloves garlic, minced
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1 ½ cups long-grain white rice, rinsed and drained
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2 ½ cups vegetable broth
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1 cup canned crushed tomatoes
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon chili powder
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½ teaspoon dried oregano
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1 teaspoon salt, or to taste
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¼ teaspoon ground black pepper
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1 can (15 ounces) cooked beans, rinsed and drained
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2 tablespoons chopped fresh parsley or cilantro (optional)
Instructions
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Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened.
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Stir in garlic and cook briefly until fragrant.
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Add rice and toast for 2 to 3 minutes, stirring constantly.
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Add spices, salt, and black pepper, stirring to coat the rice.
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Pour in vegetable broth and crushed tomatoes. Bring to a boil.
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Reduce heat, cover, and simmer until rice is tender.
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Fold in beans, cover, and cook for 5 more minutes.
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Remove from heat, rest for 5 minutes, fluff, garnish, and serve.
Notes
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Rinse rice before cooking for the best texture.
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Adjust spices gradually to suit your taste.
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Leftovers store well and reheat easily with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes