Description
A flavorful and hearty Spanish Rice and Beans dish that’s vegan, easy to make, and perfect as a main course. This stovetop recipe combines aromatic spices, black beans, and tender rice simmered in vegetable broth and diced tomatoes, garnished with fresh cilantro and served with lime wedges for a zesty finish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) diced tomatoes with juices
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups vegetable broth
- 1/2 cup frozen corn (optional)
- 2 tablespoons chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Heat the oil and cook the onion: Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
- Add garlic: Stir in the minced garlic and cook for another 30 seconds to release its aroma.
- Add rice and spices: Add the long-grain white rice, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir everything together to coat the rice evenly with the spices and oil.
- Add liquids and beans: Pour in the diced tomatoes with their juices, the rinsed black beans, and vegetable broth. Stir thoroughly to combine all ingredients.
- Simmer the mixture: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet or saucepan and let it simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid is absorbed.
- Add corn (optional): If using frozen corn, stir it in during the last 5 minutes of cooking so it heats through without becoming mushy.
- Rest and fluff: Remove the pot from heat and keep it covered. Let it sit for 5 minutes to allow the flavors to meld and the rice to finish steaming. Fluff the rice gently with a fork.
- Garnish and serve: Sprinkle chopped fresh cilantro over the dish. Serve hot with lime wedges on the side to squeeze over for a bright, fresh finish.
Notes
- You can substitute brown rice for white rice; increase cooking time accordingly and add extra broth as needed.
- For added heat, include a pinch of cayenne pepper or diced jalapeño during the spice stage.
- This dish works wonderfully as a filling for burritos or tacos, making it versatile for different meals.
