2 cups long-grain white rice ((such as jasmine or basmati))
1 (14.5-oz.) can fire-roasted diced tomatoes ((sub 1 cup jarred salsa))
2 (15.5-oz.) cans kidney beans, drained and rinsed
3 cups vegetable or chicken broth ((sub water))
⅓ cup sliced green olives
3 Tbsp. finely chopped fresh parsley leaves
½ tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil
Instructions
Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
Scatter olives over Spanish Beans and Rice and drizzle with parsley oil.
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