Valencian Rice and Red Beans
A classic Spanish dish, this is a great choice when you want something easy and hearty for busy weeknights. Briny olives perk up the mellow flavor of brown rice and beans. Serve with steamed broccoli or cauliflower, and if you’d like, some pan-grilled polenta slices like you see in the photo. In either case, serve a simple green salad on the side and finish with some orange slices.
- 1 1/4 cups uncooked brown rice
- 2 tablespoons extra virgin olive oil
- 1 large onion, quartered and thinly sliced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- One 16-ounce can small red beans, drained and rinsed
- 1 1/2 cups diced ripe tomato
- 2/3 cup pimiento-stuffed green olives, sliced
- 3 scallions, thinly sliced
- 1 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Cayenne pepper or hot red pepper flakes, to taste
- Salt and freshly ground pepper to taste
- 1/4 to 1/2 cup chopped fresh cilantro or parsley
Combine the rice with 3 cups water in a small saucepan and bring to a rapid simmer. Lower the heat, cover, and simmer until the water is absorbed, about 30 to 35 minutes. If you’d like a more tender grain, add another 1/2 cup water and cook until absorbed.
About 15 minutes before the rice is done, heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and bell pepper and sauté until all are golden.
Once the rice is done, add to the skillet along with the remaining ingredients except the last two. Cook for 5 minutes, or until everything is well heated through. Season with salt and pepper, then stir in the cilantro. Serve at once.
- For more ways to use brown rice, explore Classic Rice Dishes.
- Here are more of VegKitchen’s Vegan Dinner Recipes and more Main Dishes Featuring Grains and/or Beans.
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