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Valencian Red Beans& Rice

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Submitted by meemaw

Valencian red beans and rice with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Caribbean-meets-Spanish vegetarian dish.

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

This Valencian red beans and rice is a one-pot dish that layers Spanish and Caribbean flavors together. Bell peppers, onion, and garlic get sautéed first, then the rice toasts in the oil before everything simmers together with kidney beans, fresh tomatoes, olives, and a spice blend of allspice, basil, and cayenne.

Toasting the raw rice in the oil before adding liquid is a pilaf technique that gives each grain a nutty flavor and helps it stay separate rather than clumping together. The rice cooks directly in the vegetable stock and bean liquid, absorbing all that flavor as it steams.

Pimento-stuffed green olives are an unexpected addition that adds a salty, briny bite to every few forkfuls. Fresh cilantro and scallions get tossed in at the very end so they stay bright and aromatic.

Kitchen Tips

  • Stir the rice for a full 2 minutes during the toast step. You want every grain coated in oil and just starting to turn translucent.
  • Keep the heat at medium-low once covered. Too high and the bottom scorches before the rice is done.
  • Don’t lift the lid during the 20-minute cook. Every time you open it, steam escapes and the rice cooks unevenly.
  • Toss the scallions and cilantro in gently to avoid breaking up the rice.

Variations

  • Add diced chorizo or andouille sausage for a smoky, meaty version.
  • Use black beans instead of kidney beans for a Cuban-style twist.
  • Stir in a squeeze of lime juice at the end for extra brightness.

Ingredients

1 1
MEDIUM EACH SWEET RED BELL PEPPER
1 1
MEDIUM EACH GREEN BELL PEPPER
2 30
TABLESPOONS ML GARLIC CLOVES
minced
1 1
MEDIUM EACH ONION
2 30
TABLESPOONS ML EXTRA-VIRGIN OLIVE OIL
1 237
CUP ML RICE
white, long grain, uncooked
30 867
OUNCES ML/G RED KIDNEY BEANS
canned
2 473
CUPS ML VEGETABLE STOCK
canned
3 3
MEDIUM EACH TOMATOES
raw
1 5
TEASPOON ML BASIL
dried *
1 ½ 7.5
TEASPOONS ML ALLSPICE
¼ 1.3
TEASPOON ML CAYENNE PEPPER
¼ 1.3
TEASPOON ML HERBAL SALT SUBSTITUTE *
½ 2.5
TEASPOON ML BLACK PEPPER
½ 118
CUP ML CILANTRO
fresh

Directions

Seed and cut the peppers into ½ inch pieces.

Cut the onion into ¼ inch pieces.

Cut andamp; seed the fresh tomatoes into ½ inch pieces.

Chop the fresh cilantro.

Sauté peppers, onion, and garlic in oil for 5 minutes.

Add rice and cook for 2 minutes stirring occasionally.

Stir in the remaining ingredients except the scallions and cilantro.

Cover and cook over medium-low heat for 20 minutes or until all liquid is absorbed.

Stir in the scallions and cilantro and toss gently.

Serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 607g (21.4 oz)
Amount per Serving
Calories 479 16% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 726mg 30%
Total Carbohydrate 28g 28%
Dietary Fiber 4g 15%
Sugars g
Protein 36g
Vitamin A 40% Vitamin C 137%
Calcium 15% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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