Spanish Rice and Beans

Recipe created by SheKnows on Dec 20, 2008
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Prep: 5 min
Cook Time: 30 min
Total: 35 min
Serving: 6

This is a rendition of my grandpa Casey's Spanish riceÂ—a natural served with refried beans. Brown rice can be substituted for the basmati to add a bit more fiber. Team rice up with high fiber beans for a winning balanced meal.

Ingredients

1 teaspoon olive oil
1 cup long-grain basmati rice
1 (16 ounce) can diced tomatoes
4 cups of water
1 (6 ounce) onion (about 1 cup)
Â½ cup chopped fresh parsley
Â½ teaspoon salt

Directions

Heat oil in a large heavy bottom pot.
Pour in rice and stir until lightly toasted and fragrant, about 5 minutes.
Remove from heat and carefully stir in tomatoes and 4 cups of water.
Place pot back on burner and add onion, parsley and salt.
Bring to a boil, cover and simmer over low heat until water is absorbed, about 20 minutes.
Remove from heat and let rice sit covered for 5 minutes.
Fluff with a fork and serve with refried beans or cooked beans of your choice.
Garnish with chopped tomatoes, avocado, and cucumber.