Description
A flavorful and hearty Spanish Rice Beans recipe combining long-grain rice with black beans, aromatic spices, and fresh vegetables. This easy stovetop dish is perfect as a comforting main or a delicious side, enriched with zesty lime juice and optional fresh cilantro for a vibrant finish.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 lime, juiced
- 2 tbsp olive oil
- Fresh cilantro, chopped (optional)
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the diced onion and chopped bell pepper, cooking until they become soft and translucent, about 5 minutes.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, and smoked paprika. Cook for about 30 seconds, making sure not to let the spices burn, until fragrant.
- Cook Rice and Beans: Add the long-grain rice, vegetable broth, and drained black beans to the skillet. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes until the rice is cooked through and liquid is absorbed.
- Finish and Serve: Remove the skillet from heat. Stir in the fresh lime juice to brighten the flavors. Let the dish rest for 5 minutes covered, then fluff the rice with a fork. Garnish with fresh cilantro if desired and serve warm.
Notes
- Rinsing the rice before cooking can help remove excess starch for fluffier rice.
- For added heat, add diced jalapeño or crushed red pepper flakes when cooking the vegetables.
- This dish can be made vegan and gluten-free by ensuring the vegetable broth is gluten-free.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Feel free to substitute black beans with pinto beans or kidney beans according to your preference.
