Spanish Rice and Beans
This Spanish rice and beans toasts rice with onion, then simmers it in broth, tomato sauce, and warm spices before folding in pinto beans. Using low-sodium broth and tomato sauce keeps it heart-healthy, and it makes a hearty, budget-friendly main or side.
You Will Need
- Large non-stick skillet with a lid
Ingredients
- 1 cup white rice, uncooked, rinsed well
- 1 cup onion, chopped
- 1 1/2 cups water or low-sodium chicken or vegetable broth
- 1/2 cup tomato sauce, unsalted
- 1 1/2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 15 ounces canned pinto beans, rinsed and drained
Instructions
- Step 1Heat oil in a large non-stick skillet over medium heat.
- Step 2Add the rice and onion. Toast for 3 to 4 minutes, stirring frequently, until the rice is golden and the onion is tender.
- Step 3Add the broth, tomato sauce, and spices and bring the mixture to a low boil.
- Step 4Reduce the heat to low, cover, and simmer for 15–20 minutes, until the rice absorbs the liquid and is fluffy. Do not remove the lid or stir while cooking.
- Step 5Remove the pan from the heat. Remove the lid and taste, adjusting the seasonings as desired.
- Step 6Stir in the beans and cover. Allow to sit for an additional 5 minutes, until warmed through.
Tips & Substitutions
Cooking tip: Use the low-sodium options of broth and tomato sauce — the spices will provide the flavor. Nutrition fact: Rinse the beans to reduce the sodium. Substitution: Black beans or red beans will work too.
Printable Recipe Card
