Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ tsp. paprika
- 1 ¼ tsp. kosher salt
- 1 tsp. chili powder
- 1 tsp. dried oregano
- ½ tsp. black pepper
- ¼ tsp. cayenne pepper (optional for added heat)
- 2 cups long-grain white rice (such as jasmine or basmati)
- 1 (14.5-oz.) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
- 2 (15.5-oz.) cans kidney beans, drained and rinsed
- 3 cups vegetable or chicken broth (sub water)
- ⅓ cup sliced green olives
Parsley Oil (optional)
- 3 Tbsp. finely chopped fresh parsley leaves
- ½ tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
- 3 Tbsp. extra-virgin olive oil
Instructions
- 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.
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