Saffron-Infused Spanish Rice with Vibrant Beans and Olives

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Spanish Rice and Beans

Recipe:

Ingredients:

2.5 tablespoons avocado oil or preferred oil
1 medium onion , diced
4 cloves garlic , minced
2 cups long-grain rice (I used jasmine)
1 teaspoon smoked paprika
1 teaspoon ground cumin
¼ teaspoon saffron threads (*optional)
½ cup white wine (*optional)
3 cups vegetable broth , reduced-sodium if preferred
1 ½ cups salsa , mild or medium heat (see note for sub)
1 (15-ounce) Can kidney beans , drained and rinsed
⅓ cup green olives , sliced (*optional)
Salt and pepper , to taste
Fresh parsley for garnish, chopped (*optional)

Instructions:

Heat oil in a pan over medium heat. Once oil is heated and shimmering, add in the onion and sauté for 3-4 minutes, or until it slightly golden and translucent.
Next, add the garlic and sauté for 1 minute until fragrant.
Stir in the rice and toast until it's lightly golden and has a somewhat nutty aroma, about 4-6 minutes. Stir often for even toasting.
Add the smoked paprika, cumin, and saffron. Combine and cook for 30-60 seconds until fragrant. Stir constantly to prevent burning.
*Optional: Turn up the heat to medium-high and pour in the white wine and cook until it fully cooks off. About 1-2 minutes.
Now pour in the broth and salsa. Bring to a boil, then lower the heat to a gentle simmer. Place the lid on and cook for 15-20 minutes or until the rice is tender. Refrain from stirring or opening the lid once the rice is simmering so the rice can cook properly. You can peek under the lid quickly to see if it's gently simmering or when it's close to being done (*cooking time may vary depending on the rice you choose. Check package directions)
Remove from heat and fluff with a fork and stir in the kidney beans, and sliced olives. Add salt and pepper to taste. Top with fresh-cut parsley, then serve. Enjoy!

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