Spanish-Style Rice and Red Beans

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.

Spanish-Style Rice and Red Beans

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.

5 from 1 vote

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Course: Rice and Beans

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6

Author: Veg Kitchen

Ingredients

• 1 1/4 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 1/2 cups cooked or two 15- to 16-ounce cans drained and rinsed small red beans
• 1 1/2 cups diced ripe tomato
• 3/4 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
• 1/2 cup chopped fresh cilantro or parsley

Instructions

• Combine the rice with 2 1/2 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 1/2 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.

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

• 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.