Easy Spanish Rice and Beans (Mexican Rice)

Easy Spanish Rice and Beans (Mexican Rice)

from liveeatlearn.com
27 min
6 servings

With over 100 five-star reviews, this Spanish rice and beans recipe is a foolproof winner. We use a simple trick that keeps the ingredients list short, saves time, and packs in flavor. The secret? A can of salsa!

Ingredients

  • 2 Tbsp oil (30 mL)
  • 2 cups uncooked long-grain white rice (like basmati, 350 g)
  • ½ cup white onion (chopped)
  • 2 cloves garlic (minced)
  • 3 cups vegetable broth (720 mL)
  • 1 cup salsa (240 g)
  • 1 15-oz can kidney beans (drained and rinsed, 425 g)

Directions

  1. 1

    Toast Rice: Heat oil in a large saute pan over medium/high. Add rice and toast until the grains begin to turn golden brown, stirring often, about 7 minutes.

  2. 2

    Cook Until Tender: Reduce heat to medium and add onion and garlic, continuing to cook until onion is soft. Add broth, cover, and cook until rice is tender and broth is absorbed. About 15 minutes.

  3. 3

    Finish: Stir in salsa then beans and serve warm.