A Spanish-inspired recipe, this dish of brown rice and red beans is a great for busy weeknights, when you want something easy and hearty. The key is to have the rice cooked ahead of time, but even if you don't, it's still not a daunting task. Briny olives perk up the mellow flavor of brown rice and beans. Serve a simple green salad or a platter of tomatoes and pineapple, or sliced seedless oranges. Delicious with garlic-sautéed greens. Recipe adapted from Plant Power by Nava Atlas; photos by Hannah Kaminsky.

Recipe

Spanish-Style Rice and Red Beans

5 from 1 vote

A classic Spanish dish, this is a great choice when you want something easy and hearty. Briny olives perk up the mellow flavor of brown rice and beans.

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Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: 6

Ingredients

1 ¼ cups uncooked brown rice see note
1 tablespoon extra-virgin olive oil or 3 tablespoons broth or water
1 large yellow or red onion quartered and thinly sliced
3 to 4 cloves garlic minced
3 ½ cups cooked or two 15- to 16-ounce cans drained and rinsed small red beans
1 ½ cups diced ripe tomato
¾ cup pimiento-stuffed green olives chopped
3 scallions thinly sliced
1 tablespoon adobo seasoning more or less to taste
Dried hot red pepper flakes to taste
Salt and freshly ground pepper to taste
½ cup chopped fresh cilantro or parsley

Instructions

Combine the rice with 2 ½ cups water in a small saucepan and bring to a slow boil. Lower the heat and simmer gently and steadily, covered, until the water is absorbed, about 30 minutes. If you’d like a more tender grain, add another ½ cup water and cook until absorbed. This step can be done ahead.
Shortly before serving, add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion just begins to brown.
Add the cooked rice to the skillet along with the remaining ingredients except the last two. Cook for 5 to 8 minutes, or until everything is well heated through.
Season with salt and pepper, then stir in half of the cilantro. Pass around the remaining cilantro to top individual servings.

Nutrition (Estimate per Serving)

Calories: 295kcalCarbohydrates: 51gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 534mgPotassium: 542mgFiber: 8gSugar: 4gVitamin A: 527IUVitamin C: 9mgCalcium: 69mgIron: 2mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Note: Try this with brown basmati rice for extra flavor and aroma; or use an exotic rice blend for extra color and flavor.

Nutrition Information:
Per serving: 334 calories; 6g fat; 59g carbs; 12g fiber; 13g protein; 333mg sodium