Spanish-Style Garlic Tomato Beans and Rice

Ingredients

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 medium onion, diced
• 1 cup canned diced tomatoes
• 1 cup canned white beans (or chickpeas), drained and rinsed
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)
• 1/2 cup water or low-sodium broth
• 3/4 cup long-grain white rice (uncooked)
• 1 tsp olive oil (drizzle, optional)(optional)

Instructions

1. 1

   Start the rice: rinse the rice, then cook it according to package directions (about 20 minutes for 3/4 cup).

2. 2

   While the rice cooks, heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened.

3. 3

   Add garlic and cook 30–60 seconds until fragrant.

4. 4

   Stir in diced tomatoes, smoked paprika, cumin, salt (if using), and pepper. Simmer 10 minutes, stirring occasionally.

5. 5

   Add drained/rinsed beans and water/broth. Simmer 5–8 minutes until the sauce thickens and the beans are heated through.

6. 6

   Serve the bean-tomato mixture over the cooked rice and drizzle with a little olive oil if desired.