Savory Rice and Beans (Print Version)
# Ingredients:
→ Base ingredients
01 -
1 medium red bell pepper, chopped
02 -
3-4 garlic cloves, minced
03 -
1 tbsp oil, or use veggie broth instead
04 -
1 medium onion, diced
→ Spices
05 -
½ tsp smoked paprika
06 -
1 tsp sweet paprika
07 -
1 tsp ground cumin
08 -
Salt and black pepper to your liking
09 -
A pinch of red pepper flakes
10 -
1 tsp dried oregano
→ Main components
11 -
1 ¼ cups (300 g) salsa
12 -
1 ½ cups (300 g) uncooked white rice, like Jasmine or Basmati
13 -
½ cup (65 g) green olives, halved — optional
14 -
1 ¼ cups (300 ml) vegetable broth; adjust based on rice type
15 -
Fresh herbs for topping, such as parsley or cilantro
16 -
1 can (15 oz, 270 g) kidney beans, rinsed and drained
# Instructions:
01 -
Let rice sit in a bowl with cool or warm water for at least 10 minutes (or longer, up to 30 minutes). Once done, drain the water. Chop the pepper, dice the onion, mince garlic, and get the rest of the items ready.
02 -
Warm the oil in a broad pan or pot over medium heat. Toss in the onion and bell pepper, and cook for around 3 minutes. Add the garlic and seasonings (cumin, oregano, paprikas, red pepper flakes). Cook for an extra minute, stirring well.
03 -
Stir in the drained rice, salsa, and vegetable broth. Bring it all to a boil. Adjust the broth amount if needed, depending on the kind of rice you use.
04 -
Put a lid on the pot, lower the heat to the lowest, and let it cook for 15-20 minutes undisturbed. Don’t uncover the pot or stir during this time. Rice cooking times can vary, so check your package for guidance.
05 -
Turn off the heat, and take the lid off. Taste to check seasonings—add more salt, black pepper, or spices if needed. Stir the kidney beans in (and olives too, if using). Sprinkle fresh herbs on top before serving.
06 -
Dish it out immediately. Leftovers can be kept in the fridge for up to 3 days with a cover.
# Notes:
01 -
Check out the linked blog post for more tips, tricks, and instructions for using an Instant Pot.