Spanish Rice + Beans Recipe
Recipe information
Make Spanish Rice + Beans in just 40m. saffron, tomato, jalapeño, red kidney beans
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Saffron
In a small bowl, steep the saffron threads in 2 tablespoons of warm water and set aside.
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. Add Tomato Sauce and Rice
Stir in the tomato sauce, saffron water, and rice. Mix well to combine.
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. 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.
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