Zesty Spanish Rice with Black Beans

Discover the vibrant taste of Spain with this Zesty Spanish Rice and Black Beans recipe. Perfect as a main dish or a hearty side, this dish offers an exciting mix of flavors and textures, ideal for a healthy and fulfilling meal.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 tbsp olive oil

1 small onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 cup long-grain white rice

2 cups vegetable broth

1 can (14.5 oz) diced tomatoes

1 can (15 oz) black beans, drained and rinsed

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp dried oregano

Salt to taste

Ground black pepper to taste

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper; sauté for about 5 minutes until softened.

2. Stir in garlic and cook for another minute until fragrant.

3. Add the rice, stirring to coat grains with oil. Cook for 2 minutes, allowing it to lightly toast.

4. Pour in vegetable broth and diced tomatoes with their juice; stir to combine.

5. Add black beans, smoked paprika, cumin, oregano, salt, and pepper. Stir well and bring to a simmer.

6. Lower the heat, cover, and let it cook for 20-25 minutes or until the rice is tender and liquid is absorbed.

7. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork.

8. Stir in fresh cilantro and serve with lime wedges on the side.

Storage

Store in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a skillet over medium heat with a splash of water or broth, or microwave until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.