Print
Ingredients
Scale
- 1 tbsp oil or vegetable broth for oil-free version
- 1 medium onion, diced
- 1 medium red bell pepper, chopped
- 3–4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Pinch of red pepper flakes
- Salt and black pepper, to taste
- 1 ½ cups white rice, uncooked
- 1 ¼ cups vegetable broth (or more, depending on rice variety)
- 1 ¼ cups salsa
- 1 (15 oz) can kidney beans, drained and rinsed
- ½ cup green olives, halved (optional)
- Fresh herbs for garnish (e.g., cilantro or parsley)
Instructions
- Soak the rice in water for at least 10 minutes, then drain.
- Heat oil or broth in a skillet, sauté onion and bell pepper for 3 minutes.
- Add garlic and spices, sauté for another minute.
- Combine soaked rice, salsa, and vegetable broth, bring to a boil.
- Cover and simmer on low heat for 15-20 minutes.
- Adjust seasonings, stir in beans and olives if using, then serve garnished with fresh herbs.
Notes
Soaking the rice ensures even cooking.
Different rice varieties may require adjustments in cooking time.
Avoid lifting the lid while simmering to keep moisture in.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-pot cooking
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 600
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 10
- Protein: 10
- Cholesterol: 0