Spanish Rice and Beans

Spanish Rice and Beans Ingredients

Red Kidney Beans – You can easily substitute many types of beans in this recipe, though the red kidney beans certainly brings a pop of colour to the dish. As mentioned earlier, I typically prep dried kidney beans in my instant pot if I have planned for this as a weeknight meal. I tend to cook them more on the al dente side, as they continue to cook on the stove for a while. My family and I prefer a bit more texture to the beans themselves.

If I’m not on my game, or simply don’t want the added effort, dishes, and time required, I always keep some canned beans in the pantry. This makes it so simple. Just be sure to drain and give them a good rinse before adding to the pot. As I always say, do what’s best for you!

Onion – Regular yellow onions are great in this recipe. Large white onions would also be tasty, as they are slightly sweeter. You’ll want to ensure that they are diced evenly. If you’re unsure how to efficiently chop an onion, there are many great online videos out there. There are also many great tips for how to reduce crying while chopping onions; feel free to add your strategies in the comments section, as man, I have had some bad ones!

Olive Oil – I always have a large bottle of extra virgin olive oil in my pantry. Find one that is reasonably priced for your budget. You certainly don’t need the high-end stuff for this recipe, though quality is important. When picking out a bottle of olive oil, look for one that is stored in a dark bottle. Also, store it in a part of your kitchen where it is not exposed to additional heat, as that can quickly deteriorate the quality of it. To help with savings, I always check the unit price and keep an eye for sales, as it’s an item that I know I use a lot.

Garlic – Fresh garlic is a must! You will want to mince the garlic with a knife. Personally, I prefer to use a rasp, as I find it works much faster. I use the rasp again in this recipe when I go to zest a lemon.

Paprika – Paprika is a colourful spice made from ground red peppers. You can get sweet paprika or smoked paprika. Either tastes great in this recipe.

Chili Powder – Chili Powder is a blend of ground dried chiles and other spices that typically include cumin, onion, and garlic powder. You can also find varieties that are on the spicier side, as they also include cayenne pepper. There are lots of great ones found in your local grocery store.  Use one that you like, as it brings out a great pop of flavor in the dish.

Dried Oregano – Dried oregano goes a long way in this dish. It adds a great depth of flavor. I usually crush it up a bit in my hand before adding it to the dish to help it to release more flavor. This is a staple herb that I keep in my pantry.

Cayenne Pepper – This is a moderately hot chili pepper, being used in ground form here. This can be added to taste. The recipe doesn’t call for much; however, if you or your family have a strong aversion to spicy foods, this can easily be left out. The amount the recipe call for is appropriate for my family.

Salt & Pepper – the measured amounts for Kosher salt and ground pepper are guidelines. As always, feel free to season as desired!

Rice – Long-grain white, Basmati, or Jasmine rice all work well for this recipe. I recommend rinsing the rice in cold water first, and draining as much of the water as you can. This leads to a less sticky finished dish. Check the instructions on the rice to see what is recommended. My suggestion is to measure the rice into a bowl and then cover the rice with cold water. Next, I strain it using a fine sieve, and shaking it a few times. I then let the rice sit in the sieve and continue to drain until I am ready to add it in the dish.

Stock – You can use either vegetable or chicken stock in this recipe. It comes down to your preference. If you do not have any stock on hand, you can also replace the quantity with water. I keep a bottle of the concentrate in my pantry so that I always have some on hand, as I do prefer the added flavor of the stock.

Canned Diced Tomatoes – You do not need the jumbo sized can of diced tomatoes (only the 14.5fl. ounces size) If you can find fire-roasted tomatoes – they do taste even better, but the ones carried at my grocery store cost 4 times the amount for plain diced tomatoes… so it depends on how economical I am being when grocery shopping.  As an alternative, you can also replace the paprika with smoked paprika, which amps up the flavor.

Olives – Green olives are ideal in this dish – not the little ones with pimentos, though you could use them if that’s all you have on hand. I usually keep a jar on hand of the large green ones that are stuffed with garlic. (once you’ve quartered these, I don’t find that the garlic greatly impacts the overall taste). Ideally, I use the large green ones found in the deli section that have been pitted and marinated. You only need a third of a cup worth, so my husband and I happily snack on them so that they don’t go to waste.

Lemon zest and lemon juice – Just one lemon is all you need here. I have an excellent rasp that makes zesting a simple task. I use half of the lemon for the juice in this drizzle, and I slice up the remaining half for squeezing over once it is served. Use as much lemon as desired!

Parsley – While I typically have fresh herbs on hand (parsley & cilantro at least), I have to admit that there are times when it may not be looking it’s best or it’s simply well past its acceptable point. Feel free to use dried parsley if you’re in a pinch.