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Spanish Rice And Beans Recipe

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Easy Spanish Rice and Beans (Mexican Rice) Live Eat Learn
Easy Spanish Rice and Beans (Mexican Rice) Live Eat Learn from www.liveeatlearn.com

Description

Looking for a flavorful and hearty meal that's easy to make? Spanish rice and beans is the perfect dish for you! This classic recipe is a staple in Latin American cuisine and is sure to satisfy your taste buds. Made with simple ingredients like rice, beans, and spices, this dish is a great option for a quick and filling weeknight dinner.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 25-30 minutes.

Ingredients

  • 1 cup long-grain rice
  • 1 can of black beans, drained and rinsed
  • 1 can of diced tomatoes
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of salt
  • 2 cups of water or chicken broth
  • Cilantro for garnish (optional)

Equipment

  • Large skillet or pan with a lid
  • Cutting board and knife
  • Measuring cups and spoons
  • Can opener

Method

  1. Heat olive oil in a large skillet or pan over medium heat. Add the diced onions and peppers and cook until softened, about 5 minutes.
  2. Add the minced garlic to the skillet and cook for an additional 30 seconds.
  3. Add the rice to the skillet and stir to coat it with the oil and vegetables. Cook for 2-3 minutes until the rice begins to turn golden brown.
  4. Stir in the canned tomatoes, drained black beans, cumin, smoked paprika, and salt. Mix well.
  5. Add the water or chicken broth to the skillet and stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
  7. Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
  8. Remove the skillet from heat and let it sit covered for an additional 5 minutes.
  9. Fluff the rice with a fork and serve hot. Garnish with cilantro if desired.

Notes

This recipe is versatile and can easily be adjusted to your liking. If you prefer a spicier dish, add a pinch of cayenne pepper or a diced jalapeño to the skillet. You can also use brown rice instead of white rice, or switch out the black beans for kidney beans, pinto beans, or chickpeas.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:
  • Calories: 225
  • Protein: 7g
  • Fat: 3g
  • Carbohydrates: 43g
  • Fiber: 6g

Recipe Tips

To ensure the rice cooks evenly, avoid stirring it too much while it's simmering. Also, be sure to use a skillet or pan with a tight-fitting lid to prevent steam from escaping. If the rice is still a bit crunchy after the liquid has been absorbed, add a splash of water or broth and continue cooking until it's tender. Finally, if you have leftovers, store them in an airtight container in the fridge for up to 3-4 days.

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