Spanish rice and beans

This one-pot plant-based rice and beans dish from Adam Liaw is hearty, rich in protein and fibre and inspired by the flavours of Spain. For the final special touch, add a handful of pimenton-stuffed green olives to serve.

Credit: Jiwon Kim

• serves

  4-6

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• ¼ cup (60 ml) olive oil
• 1 brown onion, finely chopped
• 4 garlic cloves, roughly chopped
• 1 red capsicum, finely chopped
• ½ small bunch flat-leaf parsley, stems finely chopped, leaves roughly chopped
• 1 tsp cumin seeds
• 1 tbsp smoked paprika
• 1 tsp Korean chilli powder (optional)
• ½ tsp dried oregano
• 2 tbsp (50 g) tomato paste
• 2 tomatoes, roughly chopped
• 2 cups jasmine rice
• 1 litre vegetable stock
• 400 g tin four-bean mix, drained
• Salt and black pepper
• Pimenton-stuffed green olives, to serve

Instructions

1. Heat a large, heavy-based frying saucepan with a lid over medium heat. Add the oil, followed by the onion, garlic, capsicum and parsley stems. Fry for 5 minutes, or until softened. Stir through the cumin seeds, paprika, chilli powder (if using), oregano, tomato paste and tomato.
2. Stir through the rice, followed by the vegetable stock and beans. Bring to a simmer, then cover and simmer for 15-20 minutes, or until the rice is cooked through.
3. Season to taste with salt and black pepper, then sprinkle with the roughly chopped parsley leaves. Serve the Spanish rice and beans with pimenton-stuffed green olives.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.