Spanish Rice and Beans

• servings: 6 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

1-2 tablespoons olive oil

1/2 medium white or yellow onion, finely diced

2 cups long grain brown rice

3 cups vegetable broth

1 1/2 cups salsa, tomato based

1 teaspoon ground cumin

1 teaspoon smoked paprika

15 ounce can black beans OR kidney beans, drained and rinsed

salt, to taste

fresh chopped cilantro, for serving, optional

Directions

In a large pot, sauté the diced onion in the oil for 3-4 minutes over medium heat, then add rice, broth, salsa, cumin and paprika. Stir, then bring to a boil, lower heat, cover and simmer for about 40 minutes until the rice is cooked.

Once the rice is cooked, stir in the drained/rinsed beans. Add more salt to taste. Let it sit for at least 10 minutes before serving. Sprinkle with cilantro, if desired and serve.

Nutrition

• Calories: 373 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Sodium: 934 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 10 g
• Total Sugars: 5 g
• Protein: 12 g