Spanish Rice and Beans uses pantry staples to create a nutritious and flavorful one pot meal. Vegetarian, gluten free, and a complete source of plant protein, this easy dinner will become a family favorite.
2cupslong-grain white rice(such as jasmine or basmati)
1(14.5-oz.) canfire-roasted diced tomatoes(sub 1 cup jarred salsa)
2(15.5-oz.) canskidney beans, drained and rinsed
3cupsvegetable or chicken broth (sub water)
1/3cupsliced green olives
Parsley Oil (optional)
3Tbsp.finely chopped fresh parsley leaves
1/2tsp.lemon zest, plus 1 Tbsp. fresh lemon juice
3Tbsp.extra-virgin olive oil
Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
Scatter olives over Spanish Beans and Rice and drizzle with parsley oil.
Store in an airtight container refrigerated up to 4 days.