Description
A flavorful and hearty Spanish Rice Beans recipe combining tender long-grain rice with black beans, sautéed vegetables, and warming spices. Perfect as a vegetarian main dish or a side, this recipe is easy to prepare and packed with vibrant flavors from cumin, smoked paprika, and fresh lime juice.
Ingredients
Scale
Rice and Beans
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
Spices and Seasonings
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 lime, juiced
- 2 tbsp olive oil
- Fresh cilantro (optional, for garnish)
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the diced onion and bell pepper, cooking for about 5 minutes until they soften and become fragrant.
- Add Garlic and Spices: Stir in the minced garlic, ground cumin, and smoked paprika. Cook for 30 seconds carefully to avoid burning the spices, allowing their aroma to develop.
- Cook Rice and Beans: Add the long-grain rice, vegetable broth, and drained black beans to the pan. Bring the mixture to a boil, then cover and reduce heat to low. Let it simmer gently for 20 minutes until the rice is cooked and liquid absorbed.
- Finish and Serve: Remove the pan from heat and stir in the freshly squeezed lime juice. Fluff the rice with a fork and let it rest for 5 minutes. Garnish with fresh cilantro if desired before serving.
Notes
- Use low-sodium vegetable broth for a healthier, lower-salt option.
- For added heat, consider adding a pinch of cayenne pepper or chopped jalapeño in step 2.
- This dish can be served as a main vegetarian meal or as a side to grilled meats or vegetables.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- Make it vegan and gluten-free as is with no substitutions needed.
