Spanish Rice and Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy rice and kidney beans cooked with tomatoes, peppers, and warm spices like cumin and smoked paprika. Vegetarian-friendly, this one-pan dish is hearty enough to serve alone or with added protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, (finely chopped)
- 1 green bell pepper, (cored and chopped)
- Kosher salt
- 2 garlic cloves, (minced)
- 1 teaspoon smoked (or sweet paprika)
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes, (optional)
- 2 cups basmati rice or similar long grain rice, (rinsed very well)
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can diced fire roasted tomatoes
- 2 tablespoons tomato paste
- 2 1/2 cups vegetable broth
- 1/3 cup sliced green olives, (optional, for garnish)
- 1/4 cup chopped fresh cilantro or parsley, (optional, for garnish)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 956mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 617mg
- Calcium
- 131mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 956MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.