Spanish Beans Rice Easy (Print Version)

# Ingredients:

→ Main

01 - 270 grams kidney beans, rinsed and drained
02 - 300 grams salsa
03 - 300 millilitres vegetable broth or extra if your rice needs it
04 - 300 grams white rice, uncooked
05 - Salt and black pepper, add as much as you like
06 - Pinch red pepper flakes
07 - 0.5 teaspoon smoked paprika
08 - 1 teaspoon dried oregano
09 - 1 teaspoon sweet paprika
10 - 1 teaspoon ground cumin
11 - 3 garlic cloves, chopped up
12 - 1 medium red bell pepper, chopped
13 - 1 medium onion, diced
14 - 1 tablespoon of oil or the same amount of veggie broth

→ Optional Garnish

15 - Fresh herbs like parsley or cilantro
16 - 65 grams green olives, sliced in half

# Instructions:

01 - Let everything rest off the heat for a couple minutes before you take off the lid. Taste it, add more salt or pepper if you want. Throw in kidney beans and green olives if you've got them. Sprinkle chopped herbs on top and serve. Pop leftovers in the fridge with a lid—they’ll keep for three days.
02 - Toss on a lid that seals well, turn down the heat as low as it'll go, and leave it alone for about 15 to 20 minutes. Don’t peek or stir! Read your rice package if it needs more time.
03 - Add your rinsed rice, salsa, and pour in the broth. Crank the heat to bring it to a boil. If your rice takes longer to cook, splash in extra broth and salsa.
04 - Get a big frying pan or pot over medium heat with your oil or veggie broth. Tip in the onion and red bell pepper. Cook for a few minutes. Next, add chopped garlic, cumin, both paprikas, oregano, pepper flakes, salt, and black pepper. Keep stirring—give it about a minute so things get fragrant.
05 - Dice your onion and red bell pepper. Chop up garlic. Measure out all the spices, rice, salsa, and the rest.
06 - Drop uncooked rice in a bowl and cover with cool or warm water. Let it sit for at least 10 minutes—longer if you've got time, up to half an hour. Drain it really well when you’re done.

# Notes:

01 - If you use Basmati or Jasmine, they’re done fast. Brown rice is fine—just pour in more liquid and let it cook longer.
02 - You can swap in black beans or pinto beans if you’d rather.
03 - Leave the lid closed while it cooks. That's how you get fluffy, perfect rice.

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