Easy Healthy Spanish Rice With Veg & Beans
No wonder Spanish Rice is served with so many Mexican style meals. It is the perfect side dish along with being colorful and tasty.
Ingredients
- 2 cups/370g brown rice
- 1 tablespoon extra virgin olive oil oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cloves garlic minced or finely chopped
- 15 ounces diced tomatoes (1 can/tin)
- 1 tablespoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon of paprika
- 1/4 teaspoon pepper
- 15 ounces/400g can/tin of pinto beans - drained and rinsed
Instructions
- To a large saucepan add 2 cups brown rice and 4 cups water.
- Turn on high and bring to a boil. Turn down to low and cover with a lid.
- Simmer for 45 minutes until water is absorbed. Remove from heat and set aside.
- While the rice is cooking heat oil in a large skillet. Saute the onion and bell peppers until the onion is translucent, about 10 to 15 minutes
- Add garlic and cook 1 more minute.
- To the skillet add the diced tomatoes, chili powder, turmeric, salt and pepper. Cook for a couple of minutes.
- Add the beans and cooked rice to heat through. Serve hot.
Notes
If you have pre-cooked rice or leftover rice, you can use it for this recipe. It will be done even quicker!
Nutrition
Calories: 275kcal
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