Spanish Rice + Beans Recipe

Cooking Instructions

1. 1

   Prepare the Saffron

   In a small bowl, steep the saffron threads in 2 tablespoons of warm water and set aside.

2. 2

   Sauté Vegetables

   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and diced jalapeño, cooking for an additional 2 minutes.

3. 3

   Add Tomato Sauce and Rice

   Stir in the tomato sauce, saffron water, and rice. Mix well to combine.

4. 4

   Cook the Rice

   Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and let simmer for 15-20 minutes or until the rice is tender and has absorbed the liquid.

5. 5

   Add Beans

   Once the rice is cooked, gently fold in the drained red kidney beans. Season with salt and black pepper to taste. Cook for an additional 5 minutes to heat the beans through.

6. 6

   Serve

   Remove from heat, fluff the rice with a fork, and garnish with freshly chopped cilantro before serving.