Spanish-Style Garlicky Beans and Rice

Ingredients

• 1 can (15 oz / 425 g) Cooked white beans (cannellini), drained and rinsed
• 3/4 cup (150 g) Long-grain white rice (uncooked)
• 3 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Smoked or sweet paprika
• 1/2 tsp Ground cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 1/4 cups (300 ml) Low-sodium vegetable broth or water
• 1 tbsp, chopped Fresh parsley (optional)(optional)

Instructions

1. 1

   Start the rice: rinse the rice, then add it to a pot with 1 1/4 cups water (or broth). Bring to a boil, cover, reduce to low, and cook until tender, about 15 minutes. Turn off heat and keep covered.

2. 2

   While the rice cooks, mince the garlic. In a skillet over medium heat, warm the olive oil, then sauté the garlic for 30–45 seconds until fragrant (do not brown).

3. 3

   Add paprika, cumin, salt, and black pepper to the skillet and stir for 10 seconds. Add the drained/rinsed beans and the remaining 1/4 cup liquid (from the broth/water you have) if needed to loosen the sauce. Simmer gently for 10–15 minutes, stirring occasionally, until hot and lightly saucy.

4. 4

   Fluff the rice. Serve the garlicky beans over the rice. Top with parsley if using, and serve immediately.