Spanish Rice and Beans One Pot

Unsourced material may be challenged and removed. Please help improve this article by adding citations to reliable sources. Use a cinnamon stick — except for a dash on the top when finished.

It should sound like it is snap, crackling, and popping. This toasts the rice and gives it a bit of extra flavor. We used pinto instead of kidney, but otherwise feliz dia de los reyes puerto rico followed the recipe. The parsley oil and olives are must haves! I am looking forward to trying it with cilantro next time like other reviewers mentioned using.

Could this recipe be made in pressure cooker through #8 then add beans? Going to try anyway but I love cooking rice in pressure cooker. Bell Pepper – Freshly chopped bell pepper adds the perfect flavor and texture to this recipe!

This dish will last about 4-5 days in the refrigerator, or about 3 months in the freezer. The results were stunning, both in flavor and appearance. I can definitely see myself making this Spanish Chickpeas and Rice over and over and trying new add-ins each time (spinach is next on my list!).

Stir all the ingredients together until evenly combined. Drain one 15oz can of chickpeas and 1 15oz. Add both to the skillet along with one 15oz. Can of diced tomatoes, with all its juices. After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley.

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