Spanish Rice and Beans
Vegan Spanish Rice and Beans is an easy one-pot dish that comes together in just 35 minutes! It's a tasty main or side dish that's perfect for weeknight meals!
Servings: 6
Calories: 317.1kcal
Ingredients
- 1 medium onion diced
- 1 medium red bell pepper diced
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 3 cups vegetable broth
- 2 cups long grain white rice
- 15 ounce can diced tomatoes
- 15 ounce can kidney beans rinsed and drained
Instructions
- Heat a large stainless steel skillet to medium high heat. Add the diced onion and red bell pepper and saute until the onion is translucent. Use a bit of water or vegetable broth to deglaze the pan when the vegetables stick.
- Add the garlic and spices and saute for another minute, until the garlic is fragrant.
- Add the rice, vegetable broth, and diced tomatoes. Stir together, and bring to a boil. Then reduce the heat, cover and simmer for 20 minutes.
- Stir and check to make sure the rice is cooked. If it's not quite done, simmer for a few more minutes, adding a bit more broth or water, if necessary. Taste for seasoning at this time, adding more spice if preferred.
- Stir in the kidney beans and garnish with chopped cilantro, if desired.
Nutrition
Serving: 336g | Calories: 317.1kcal | Carbohydrates: 66.8g | Protein: 9.4g | Fat: 1.1g | Saturated Fat: 0.2g | Sodium: 448mg | Potassium: 407.75mg | Fiber: 5g | Sugar: 5.8g | Vitamin A: 124.07IU | Vitamin C: 53.15mg | Calcium: 69.6mg | Iron: 3.8mg