Spanish Rice and Beans
Spanish rice and beans, super easy to make and packed with good-quality vegan protein. It's ready in just 25 minutes with simple ingredients!
Servings: 6
Calories: 539kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- 4 cloves of garlic sliced
- ½ onion chopped
- 2 cups dry long-grain white rice
- 3 cups vegetable stock
- 1 and ½ cups salsa
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 15-ounce can kidney beans drained
Instructions
- Heat the oil in a skillet and add the garlic and the onion. Cook over medium-high heat until golden brown, stirring occasionally.
- Add the rice, stir, and toast until the grains begin to turn golden brown, stirring frequently.
- Add the vegetable stock, salsa, and spices (cumin, paprika, oregano, pepper, and salt), stir, cover and simmer until the rice is tender and the liquid is absorbed, for about 15 minutes.
- Stir in the beans and let it sit for at least 10 minutes before serving. Add some greens by serving it with vegetable tempura or veggie stir fry as a side dish.
- Keep the leftovers in an airtight container in the fridge for up to 1 week.
Notes
- Feel free to use your favorite veggies, spices, and herbs.
- Any type of oil, rice, vegetable stock, and beans will do, but keep in mind that if you use another type of rice you may need to add more or less stock, and cooking time may vary.
- Salsa can be replaced with tomato sauce.
- Prep time and cook time don’t include the 10 minutes you need to let the rice sit before serving. If you’re in a hurry you can serve it immediately though.
Nutrition
Serving: 1serving | Calories: 539kcal | Carbohydrates: 100.9g | Protein: 21.8g | Fat: 6.1g | Saturated Fat: 0.9g | Sodium: 882mg | Fiber: 13.2g | Sugar: 6g