Go Back
+ servings
Print
Spanish Pinto Beans & Rice

Spanish Pinto Beans & Rice

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 711 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE RICE

  • 2 cups vegetable broth 475 ml
  • 1 cup long grain rice 190 grams
  • 1/4 tsp saffron threads .17 grams
  • pinch sea salt
  • dash black pepper

FOR THE BEANS

  • 2 tbsp extra virgin olive oil 30 ml
  • 1 small onion
  • 4 cloves garlic
  • 1 carrot
  • 1 green bell pepper
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/2 tsp ground cumin 1.25 grams
  • 2 1/2 cups canned pinto beans 400 grams
  • 1 cup vegetable broth 240 ml
  • pinch sea salt
  • dash black pepper
  • handful finely chopped fresh parsley

Instructions

  1. Add 2 cups vegetable broth into a sauce pan, pinch in 1/4 tsp saffron threads and season with sea salt & freshly cracked black pepper, heat with a high heat

  2. Meanwhile, add 1 cup of long grain rice into a sieve and rinse under cold running water, until the water runs clear underneath the sieve

  3. Once the broth comes to a boil, add the rice into the pan, give it a mix and place a lid on the pan, lower to a low-medium heat, simmer until the rice is cooked (check rice package instructions)

  4. Meanwhile, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1 small onion finely diced, 1 green bell pepper finely chopped, 1 carrot (peeled) finely chopped and 4 cloves garlic roughly minced, mix the vegetable continuously with the olive oil

  5. After 4 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika and 1/2 tsp ground cumin, quickly mix together, then add in 2 1/2 cups canned pinto beans (drained & rinsed) and season with sea salt & black pepper, gently mix together until well mixed, then add in 1 cup vegetable broth and simmer on a medium heat

  6. Once the rice is cooked through (15 minutes in my case), remove the rice from the heat, let it sit for 3 to 4 minutes with the lid on, then remove the lid and fluff up the rice with a fork, transfer the rice into serving dishes

  7. Grab the simmering beans (there should still be a little broth left) and add into the serving dish next to the rice, sprinkle with freshly chopped parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this Recipe

Nutrition Facts
Spanish Pinto Beans & Rice
Amount Per Serving
Calories 711 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 605mg26%
Potassium 1005mg29%
Carbohydrates 123g41%
Fiber 16g67%
Sugar 8g9%
Protein 20g40%
Vitamin A 5816IU116%
Vitamin C 56mg68%
Calcium 168mg17%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.