Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 cups long-grain white rice
- 1 can 15 ounces diced tomatoes
- 1 can 15 ounces kidney beans drained and rinsed
- 2 1/2 cups vegetable broth
- 1/4 cup chopped fresh parsley optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, paprika, cumin, and black pepper, cooking for another minute until fragrant.
- Add the rice to the pot and stir to coat with the onion and spice mixture. Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Stir in the kidney beans and continue to simmer, covered, for an additional 10 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let sit for 5 minutes. Fluff with a fork and stir in chopped parsley if using.
