Spanish Rice and Beans

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 ½ tsp paprika
• 1 ¼ tsp kosher salt
• 1 tsp chili powder
• 1 tsp dried oregano
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional)
• 2 cups long-grain white rice (such as jasmine or basmati)
• 1 (14.5 oz) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
• 2 (15.5 oz) cans kidney beans, drained and rinsed
• 3 cups vegetable or chicken broth (sub water)
• ⅓ cup sliced green olives

Parsley Oil (optional)

• 3 tbsp finely chopped fresh parsley leaves
• ½ tsp lemon zest, plus 1 tbsp fresh lemon juice
• 3 tbsp extra-virgin olive oil

Directions

1. Heat oil in a large skillet with a fitted lid over medium. Add onion and cook 5 minutes until softened.
2. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne. Cook 2 minutes, stirring often, until aromatic.
3. Stir in rice and cook 2 minutes until slightly translucent.
4. Stir in tomatoes, beans, and broth. Bring to a boil, reduce to medium-low, cover, and simmer about 25 minutes until liquid is absorbed and rice is tender.
5. Combine parsley, lemon zest and juice, and olive oil in a small bowl (if using).
6. Scatter olives over rice and beans and drizzle with parsley oil.

Notes

• Storage: Refrigerate in an airtight container up to 5 days.
• Reheat: Microwave, stirring every 30 seconds, until hot. Or warm in a skillet over medium with a splash of water.
• Freeze: Lay flat in a freezer-safe zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.