Valencian Rice and Red Beans Recipe

Name: Valencian Rice and Red Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups long-grain brown rice, rinsed; 2 tablespoons extra virgin olive oil; 1 large onion, quartered and thinly sliced; 4 garlic cloves, minced; 1 green bell pepper, diced; One 16-ounce can small red beans, drained and rinsed; 1 1/2 cups diced tomatoes; 2/3 cup pimiento-stuffed green olives, sliced; 3 scallions, thinly sliced; 1 teaspoon dried oregano; 1/4 teaspoon dried thyme; Cayenne or dried red pepper flakes; Salt and freshly ground pepper to taste; 1/4 to 1/2 cup chopped fresh cilantro or parsley to taste

Servings: persons

1 1/4 cups long-grain brown rice, rinsed
2 tablespoons extra virgin olive oil
1 large onion, quartered and thinly sliced
4 garlic cloves, minced
1 green bell pepper, diced
One 16-ounce can small red beans, drained and rinsed
1 1/2 cups diced tomatoes
2/3 cup pimiento-stuffed green olives, sliced
3 scallions, thinly sliced
1 teaspoon dried oregano
1/4 teaspoon dried thyme
Cayenne or dried red pepper flakes
Salt and freshly ground pepper to taste
1/4 to 1/2 cup chopped fresh cilantro or parsley to taste

1
Combine the rice with 3 cups water in a small saucepan and bring to a rapid simmer.
2
Lower the heat, cover, and simmer until the water is absorbed, 30 to 35 minutes.
3
If you like a more tender grain, add another 1/2 cup water and cook until absorbed.
4
About 15 minutes before the rice is done, heat the oil in a wide skillet.
5
Add the onion and saute over medium-low heat until translucent.
6
Add the garlic and bell pepper and saute until all are golden.
7
When the rice is done, add it to the skillet along with the beans, tomatoes, olives, scallions, oregano, thyme, and cayenne to taste.
8
Cook for 5 minutes, or until everything is heated through.
9
Season with salt and pepper, then stir in cilantro to taste.
10
Serve at once.
11
Complete this meal with a salad of mixed greens with seedless orange sections and toasted sliced or slivered almonds, dressed in a natural vinaigrette or olive oil and balsamic vinegar.
12
On the side, serve Zucchini and Summer Squash Saute (page 209) or steamed broccoli.
13
Polenta slices grilled on a very lightly oiled pan go well with this, as do steamed cauliflower florets.
14
If time allows, make both; if not, choose one.
15
Complete the meal with a platter of red and yellow peppers, artichoke hearts, cherry tomatoes, and orange slices.
16
Calories: 293
17
Total Fat: 9g
18
Protein: 9g
19
Carbohydrates: 48g
20
Fiber: 6.5g
21
Sodium: 665mg

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups long-grain brown rice, rinsed, 2 tablespoons extra virgin olive oil, 1 large onion, quartered and thinly sliced, 4 garlic cloves, minced, and more.

Yes, Valencian Rice and Red Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Valencian Rice and Red Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions