Spanish Rice with Beans
If you’re looking for a hearty one-pot meal that is tasty & cheap, you can’t beat Spanish Rice with Beans. It is very much a “use what you have dish” and can be adjusted to personal taste easily.
The ‘one-pot’ in this instance is a skillet or wide frying pan – preferably with a cover. If you have a paella pan then this is the time to use it.
Garlic, Onion, Beans, Rice, Stock, tinned Tomatoes or Peppers, Oregano, smoked Paprika, Chilli flakes, kosher salt & black pepper. Optionally a handful of olives chopped and parsley to serve.
In mine I added a few slices of an eating Chorizo and diced some processed pork sausage (the Polony kind), bacon would work but in its native form this is a veggie dish.
Dice a small onion and mince a garlic clove. Add to the skillet with a drizzle of oil (or spray 1Cal) and sweat the onion & garlic.
Add the meat, all the herbs, & spices.
Next add the beans. I used a can of baked beans (extra tomatoey flavour and some liquid), and a can of Pinto beans, but any will work – butter beans, broad beans, even green beans cut into 1/2” lengths.
Sun-dried or flame grilled tomatoes should come next but I decided to use a jar of grilled red peppers, brine and all, to give a slightly different flavour and sweetness.
As the liquid bubbles add a cup of long grain rice and combine thoroughly.
Now add a cup of stock (any will do) and blend in.
Reduce the heat to minimum, cover and leave to simmer. Stirring every 5 minutes or so to keep everything moving.
When the rice is soft its time to serve or allow to cool, box and refrigerate for up to 4 days. This dish makes a great supper but also a healthy ‘lunch on the go’.
It’s a SYN
Per serving I estimate the SYN value to be 7 if using sausages. Optimising with Heck reduces the SYN to 2 and potentially free food if you omit the olives as I did, & use Linda McCartney Sausages and 1cal spray oil.