Description
This vibrant Spanish Rice and Beans dish combines seasoned long-grain white rice with black beans and a medley of spices for a flavorful, hearty meal. Featuring aromatic cumin, smoked paprika, and a hint of chili powder, it’s cooked on the stovetop to achieve a perfectly tender texture. Enhanced with optional corn, fresh cilantro, and lime juice, this vegan-friendly recipe offers an easy, nutritious option perfect as a main course or a side for grilled dishes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/4 cups low-sodium vegetable broth
- 1 (15-ounce) can diced tomatoes with juices
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup frozen corn (optional)
- 2 tablespoons chopped fresh cilantro (optional)
- Juice of 1 lime (optional)
Instructions
- Heat oil and sauté onion: In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook for 3–4 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and continue cooking for 30 seconds to release its aroma without browning.
- Toast the rice: Add the rice to the skillet, stirring well to coat it with the oil and aromatics. Cook for 2–3 minutes until the rice starts to toast lightly, enhancing its flavor.
- Season the rice: Mix in ground cumin, smoked paprika, chili powder, salt, and black pepper, ensuring the spices evenly coat the rice.
- Add liquids and tomatoes: Pour in the vegetable broth and diced tomatoes with their juices. Stir to combine all ingredients thoroughly.
- Simmer the mixture: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 18–20 minutes until the rice is tender and all liquid is absorbed.
- Add beans and corn: Stir in the black beans and frozen corn if using. Cover again and let the mixture sit for 5 minutes off the heat to warm through.
- Finish and serve: Fluff the rice with a fork to separate grains. Top with chopped fresh cilantro and a squeeze of lime juice if desired. Serve warm as a main dish or side.
Notes
- Brown rice can be substituted but increase cooking time and liquid amount accordingly for proper texture.
- For extra flavor and spice, add sautéed bell peppers or jalapeños during the onion cooking step.
- This dish works well as a filling for burritos or as a side alongside grilled meats or vegetables.
