Index ::: [ Recipe ] [ Main Dish ]
Spanish Rice and Beans
6 servings

[ INGREDIENTS ]

Extra-Virgin Olive Oil
Yellow Onion
Garlic
Paprika
Salt
Chili Powder
Dried Oregano
Black Pepper
Cayenne Pepper ( Optional )
Basmati Rice
Fire-Roasted Tomatoes
Kidney Beans
Vegetable Broth
Green Olives

PARSLEY OIL ( Optional )

Parsley
Lemon Zest
Fresh Lemon Juice
Extra-Virgin Olive Oil

[ INSTRUCTIONS ]

1. Heat :
   
   2 Tablespoon Extra-Virgin Olive Oil;
   in a large skillet with a fitted lid over medium heat.
2. Add :
   
   1 Yellow Onion, Finely Chopped;
   cook 5 minutes, until softened.
3. Add :
   
   3 Garlic Cloves, Minced;
   1 1/2 Teaspoon Paprika;
   1 1/4 Teaspoon Salt;
   1 Teaspoon Chili Powder;
   1 Teaspoon Dried Oregano;
   1/2 Teaspoon Black Pepper;
   1/4 Teaspoon Cayenne Pepper ( Optional );
   cook 2 minutes, stirring often, until aromatic.
4. Stir in :
   
   2 Cups Basmati Rice;
   cook 2 minutes, until slightly translucent.
5. Stir in :
   
   1 Can ( 15 Ounce ) Fire-Roasted Tomatoes;
   2 Cans ( 16 Ounce ) Kidney Beans, Drained and Rinsed;
   3 Cups Vegetable Broth;.
6. Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
7. Meanwhile, prepare parsley oil ( if using ) by combining :
   
   3 Tablespoon Fresh Parsley Leaves, Finely Chopped;
   1/2 Teaspoon Lemon Zest;
   1 Tablespoon Fresh Lemon Juice;
   3 Tablespoon Extra-Virgin Olive Oil;
   in a small bowl; stir well.
8. Scatter :
   
   1/3 Cup Green Olives, Sliced;
   over Spanish Beans and Rice and drizzle with parsley oil.

::: View the original recipe for Spanish Rice and Beans at dishingouthealth.com