Spanish Inspired Rice and Kidney Beans Recipe
This is a different twist on rice and beans that utilizes kidney beans and adds flavor with lemon juice and green olives.
Ingredients
- 2 tbsp olive oil or any oil you have on hand
- 1 onion chopped
- 1 cloves garlic minced
- 2 cans kidney beans drained and rinsed
- t tsp paprika
- 1 1/4 tsp salt
- 1 tsp chili powder
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 2 cups white or basmati rice
- 1 can fire roasted diced tomatoes
- 3 cups chicken broth or bouillon or vegetable broth
- 1/4 cup chopped green olives
Parsley Oil (Optional)
- 2 tbsp olive oil
- 3 tbsp parsley minced
- 1/2 tsp lemon zest
- 1 tsp lemon juice
Instructions
- Add 2 tbsp olive oil to a large high rimmed pan over medium heat.
- Once hot, add the onion to the pan and cook for about 5 minutes until softened.
- Add the minced garlic and dried spices to the pan and cook until aromatic for about 2 minutes stirring constantly.
- Add in beans, diced tomatoes, and broth and bring to a boil.
- Reduce heat and cover cooking for 25 minutes.
- While the rice and beans cook, make the parsley oil by mixing all of the oil ingredients together.
- Once the 25 minutes has passed check that the rice is fully cooked and top with the parsley oil and olives.