Easy Spanish Rice and Beans

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INGREDIENTS

• 2 Tbsp oil 30 mL
• 2 cups dry white rice 350 g
• 1/2 cup white onion chopped
• 2 cloves garlic minced
• 3 cups vegetable broth 720 mL
• 1 cup salsa 240 g
• 1 15-oz can kidney beans drained and rinsed, 425 g

INSTRUCTIONS

1. Toast Rice: Heat oil in a large saute pan over medium/high. Add rice and toast until the grains begin to turn golden brown, stirring often, about 7 minutes.
2. Add Flavor Makers: Reduce heat to medium and add onion and garlic, continuing to cook until onion is soft.
3. Cook Til Tender: Add broth, cover, and cook until rice is tender and broth is absorbed. About 15 minutes.
4. Finish: Stir in salsa then beans and serve warm.

This article and recipe adapted from this site.

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