Like I always do, I bookmarked a bunch of recipes that had to go back and dwindle them down so that I could choose which one to blog for today’s reveal. I finally settled on this Spanish rice and beans recipe for several reasons. The number one being that I love rice and my stomach feels amazing when I’m eating it. I also chose it because I’ve made other versions of this recipe in the past and they have definitely been less than stellar. But this one is definitely a keeper.
Everything just comes together so perfectly and with so much flavor. I ended up eating this as my main course the night that I made it. I then stuffed it inside of tortillas with a little cheese and ate it!
Spanish Rice and Beans Ingredients
- 2 cups chicken or vegetable stock, or water
- 1 cup long-grain white rice, uncooked
- 2 tbsp. olive oil
- ½ medium onion, minced
- ½ bell pepper, any color, diced
- 3 cloves of garlic, minced or pressed
- 15 or 16 oz. (it is 1 can) black beans (drain and rinse them)
- 1 (4 oz.) can green chilies
- ¼ cup frozen corn
- 1 (15 oz.) can diced tomatoes, drained but liquid reserved
- Kosher salt
- freshly ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Bring 2 cups of stock to a boil and stir in the uncooked rice, reduce heat to low, cover and simmer for 20 minutes (or until rice is cooked).
- In a large, deep skillet heat olive oil over medium heat. Add in onion and pepper and cook until tender, 5-7 minutes. Add garlic and saute for 30 seconds.
- Add black beans, green chilies, corn, and drained tomatoes, and stir. Season with salt and pepper and add in chili powder and cumin. Simmer over medium heat for 10-15 minutes.
- Once the rice is cooked, add to the bean mixture and stir to combine. Add additional reserved tomato liquid if needed. Season to taste.