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 ½ cups white rice, uncooked
- 1 ¼ cups vegetable broth
- 1 ¼ cups salsa
- 1 (15 oz) can kidney beans, drained and rinsed
- Fresh herbs for garnish
Instructions
- Rinse the rice under cold water and soak it for at least 10 minutes. Drain and set aside.
- In a large skillet or pot over medium heat, add oil or veggie broth. Sauté the onion and bell pepper for about 3 minutes until softened.
- Stir in garlic and spices (cumin, sweet paprika, oregano, smoked paprika) and sauté for another minute.
- Add soaked rice, salsa, and vegetable broth to the skillet. Bring to a boil.
- Cover with a lid and simmer on low heat for about 15–20 minutes without stirring until the rice is cooked through.
- Once cooked, remove from heat, adjust seasoning if necessary, then stir in kidney beans. Garnish with fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg