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Valencian Red Beans & Rice

Valencian Red Beans & Rice recipe image
This Valencian Red Beans and Rice is a comforting, rustic one-pot meal that brings the vibrant flavors of Spain to your dinner table. The dish features tender kidney beans simmered with long-grain rice, fresh tomatoes, and a blend of aromatic spices like allspice and a hint of cayenne. Bright green peppers and onions add texture and sweetness, while fresh cilantro and scallions provide a fresh, herbaceous finish. It is a satisfying, plant-based main course that is easy to prepare and packed with fiber and protein.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 291.0
Dietary: Gluten-free
Description
This Valencian Red Beans and Rice is a comforting, rustic one-pot meal that brings the vibrant flavors of Spain to your dinner table. The dish features tender kidney beans simmered with long-grain rice, fresh tomatoes, and a blend of aromatic spices like allspice and a hint of cayenne. Bright green peppers and onions add texture and sweetness, while fresh cilantro and scallions provide a fresh, herbaceous finish. It is a satisfying, plant-based main course that is easy to prepare and packed with fiber and protein.
Ingredients
  • 30 oz Kidney beans, canned, drained and rinsed
  • 2 cup Vegetable broth
  • 1 cup Rice, white long-grain
  • 1 ea Pepper, red, medium, diced
  • 1 ea Pepper, green, medium, diced
  • 1 ea Onion, medium, diced
  • 2 tablespoon Garlic, minced
  • 2 tablespoon Extra virgin olive oil
  • 1 ea Tomato, medium, diced
  • 3 ea Pimento stuffed olives, halved
  • 1 teaspoon Dried basil
  • 1.5 teaspoon Ground allspice
  • 0.25 teaspoon Cayenne pepper
  • 0.5 teaspoon Salt substitute
  • 3 ea Green onions, sliced
  • 0.5 cup Fresh cilantro, chopped
Directions
  1. 1
    Dice the red and green peppers into 1/2-inch pieces.
  2. 2
    Dice the onion into 1/4-inch pieces.
  3. 3
    Dice the tomato into 1/2-inch pieces.
  4. 4
    Chop the fresh cilantro and slice the green onions.
  5. 5
    Heat the olive oil in a large pot over medium heat.
  6. 6
    Add the diced peppers, onion, and minced garlic to the pot. Saut for 5 minutes until softened.
  7. 7
    Stir in the long-grain rice and cook for 2 minutes, stirring occasionally to coat the grains.
  8. 8
    Add the kidney beans, vegetable broth, diced tomato, olives, basil, allspice, cayenne, and salt substitute. Stir well to combine.
  9. 9
    Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the liquid is absorbed and rice is tender.
  10. 10
    Remove from heat. Stir in the sliced green onions and chopped cilantro.
  11. 11
    Let stand for 5 minutes, then fluff with a fork and serve hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 291.0kcal
% Daily Value *
Total Fat 9.4g15%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 12.9mg1%
Total Carbohydrate 53.6g18%
Dietary Fiber 13.3g54%
Sugars 2.5g
Protein 9.4g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: valencian, red beans, rice, kidney beans, vegan, spanish, one-pot, cilantro, spiced rice, plant-based, hearty, comfort food
Read it online: https://www.chefs-mate.com/recipe/valencian-red-beans-rice/