Spanish Rice And Beans

Spanish Rice And Beans. 3 cloves, minced, Finely chopped, Diced.

Jamie Vespa

10 + 40 min · 6

Ingredients

• 9 g 3 cloves, minced
• 120 g Finely chopped
• 400 g Diced
• 440 g Drained and rinsed
• 700 g Prepared vegetable stock
• 420 g White basmati rice, dry weight
• 20 g Olive oil
• 7 g Paprika
• 5 g Dried oregano
• 3 g Pepper
• 60 g Sliced
• 10 g Fresh parsley
• 5 g Table salt
• 2.5 g Chili seasoning powder
• 0.5 g Ground cayenne pepper
• 15 g Lemon juice 100%
• 1 g Lemon Zest

Preparation

1. Reserve 5 g of the olive oil for the parsley dressing and use the other 15 g for cooking. Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water).
2. Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
3. Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
4. Scatter the olives over the rice and beans. Drizzle with the parsley oil, if using.