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Spanish Rice and Beans with Cilantro Lime dressing- A One Pot Meal

Warm spices with tender fluffy rice and salty green olives are a perfect cozy night meal. This vegetarian dish comes together quickly and you only need one single pot!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Mexican
Servings 6 people

Ingredients
  

  • 2 tbsp olive oil
  • 1/2 cup yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 1/2 tsp paprika if using smoked paprika use 1 tsp
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 1/4 tsp salt
  • 3/4 tsp cracked black pepper
  • 1/4 tsp cayenne pepper optional
  • 2 cups jasmine rice any kind of long grain rice (brown rice works as well
  • 1 (14.5oz) can fire roasted tomatoes, undrained
  • 2 (14.5oz) cans kidney beans, drained and rinsed black beans are a good substitute
  • 3 cups vegetable or chicken broth
  • 1/2 cup sliced green Spanish olives I like lots of olives so add to your liking

Cilantro Lime Dressing

  • 4 tbsp finely chopped cilantro if you don't like cilantro use flat leaf parsley
  • 1 tsp lime zest plus juice of whole lime
  • 4 tbsp extra-virgin olive oil

Instructions
 

  • Heat oil in a large skillet that has a fitted lid over medium heat. Add onion and cook just until soft, about 5 minutes. Add garlic and spices, including salt and pepper. Cook until fragrant, about 1-2 minutes. Stir in the rice and cook 2 minutes, toasting it up a bit. Stir in tomatoes, beans, and vegetable broth. Bring rice mixture to a boil and give it a good stir. Turn heat down to low, and simmer with lid on for 25 minutes or until liquid is absorbed and rice is tender.
  • Meanwhile, make the Cilantro Lime Dressing by combining all the ingredients in a small bowl.
  • When Rice is ready, add olives to the top, fluff the rice, and drizzle the Cilantro Lime dressing over the top.

Notes

This Spanish rice is just as delicious the next day. Here are some ways I like to use the leftovers.
Reheated and topped with fresh Avocado slices and a dollop of sour cream.
Scatter the rice and bean mixture over tortilla chips and a sprinkle of cheese for easy nachos.
Wrap up some of the rice in a warm tortilla with all your favorite burrito goodies for a quick lunch.
Leftover Spanish rice is great to add to your Mexican soups for a boast of flavor and heartiness. 
Keyword Mexican, One pot meals, Rice, Spanish