Description
A simple and flavorful Spanish Rice and Beans recipe that combines toasted long grain rice with aromatic spices, tomato sauce, and creamy pinto beans. This vegetarian dish is easy to prepare in about 30 minutes and makes a hearty, nutritious meal perfect for any day.
Ingredients
Rice Preparation
- 1 cup (200 grams) long grain white rice
- Cool water (for rinsing rice)
Main Ingredients
- 2 tablespoons olive oil
- 1/2 medium onion, finely diced
- 2 cloves garlic, minced
- 1/2 tablespoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 1/2 cups (355 ml) vegetable stock
- 3/4 cup (177 ml) plain tomato sauce
- 1 teaspoon salt, or more to taste
- Pepper, to taste
- 1 can (15 oz / 425 grams) pinto beans, drained and rinsed
Optional Garnish
- Chopped cilantro
- Tabasco sauce
- Avocado slices
Instructions
- Rinse the Rice: Place the rice in a bowl and cover with cool water. Swirl your fingers through the rice to release some starch, then drain. Repeat this rinsing step once more to remove excess starch.
- Drain and Dry Rice: Drain the rice in a strainer and let it dry while you prepare the onion and garlic.
- Sauté Onion and Garlic: Heat olive oil in a large pan or pot over medium heat. Fry the diced onion until soft, then add the minced garlic and cook for another minute until softened.
- Toast the Rice: Add the well-drained rice to the pan and reduce heat to medium-low. Gently toast the rice, stirring frequently and watching carefully to prevent burning, until the grains start to turn golden-brown.
- Add Spices off Heat: Remove the pan from heat briefly and stir in smoked paprika, cumin, and dried oregano. Let the spices release their aromas, avoiding burning the paprika.
- Cook with Liquids: Return the pan to the heat, add vegetable stock, tomato sauce, and salt. Cover the pan and raise heat to medium-high until it boils. Then reduce heat to low for simmering.
- Simmer Rice: Let the mixture gently simmer for 12 to 15 minutes until liquid is absorbed and rice is nearly tender, avoiding lifting the lid too often.
- Steam Rice: Remove the pan from heat and let it steam with the lid on for 5 minutes to complete cooking.
- Add Beans and Season: Remove lid and stir in drained pinto beans. Taste and adjust salt and pepper as needed.
- Serve: Serve the Spanish rice and beans immediately, garnished optionally with chopped cilantro, tabasco sauce, or avocado slices.
Notes
- Rinsing the rice removes excess starch, which helps prevent it from becoming sticky.
- Toasting the rice adds a nutty flavor and improves texture.
- Adding spices off heat prevents paprika from burning and becoming bitter.
- Do not lift the lid during simmering to ensure even cooking through steam.
- Pinto beans can be substituted with other types of beans like black beans or kidney beans depending on preference.
- Optional garnishes add freshness and extra flavor layers to the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
