Ingredients
Scale
- 1 tbsp oil (or veggie broth)
- 1 medium onion (diced)
- 1 medium red bell pepper (chopped)
- 3–4 garlic cloves (minced)
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Pinch of red pepper flakes
- Salt & black pepper (to taste)
- 1 1/2 cups white rice (uncooked)
- 1 1/4 cups vegetable broth
- 1 1/4 cups salsa
- 1 (15 oz) can kidney beans (drained and rinsed)
- Fresh herbs for garnish
Instructions
- Soak the rice in cold water for 10–30 minutes, then drain.
- In a large skillet or pot, heat oil over medium heat; sauté onion and bell pepper until soft.
- Stir in garlic and spices; cook for an additional minute.
- Add soaked rice, salsa, and vegetable broth; bring to a boil.
- Cover and simmer on low heat for 15–20 minutes without lifting the lid.
- After cooking, stir in rinsed beans and adjust seasoning as needed. Garnish with fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Latin
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg