Portuguese Beans with Rice
Transport your taste buds to the heart of Portugal with this comforting and flavorful Portuguese Beans with Rice recipe. This one-pot wonder combines creamy white beans, tender white rice, and a melody of vibrant vegetables like red bell peppers and onions, all simmered to perfection in a spiced tomato-broth base infused with smoked paprika, cumin, and oregano. With just 15 minutes of prep and a rich, savory flavor profile, this dish is perfect for busy weeknights or a cozy family dinner. Garnished with fresh parsley, its vibrant colors and wholesome ingredients make it as beautiful as it is delicious. Naturally gluten-free and effortlessly satisfying, this hearty dish is ideal for plant-based eaters or anyone craving a taste of Portuguese-inspired comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups canned white beans (such as cannellini or navy beans), drained and rinsed
- 1 cup canned diced tomatoes
- 2 cups vegetable broth
- 1 cup white rice
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes until fragrant.
Sprinkle in the smoked paprika, ground cumin, and dried oregano. Stir to coat the vegetables evenly with the spices.
Add the drained white beans, canned diced tomatoes, vegetable broth, and bay leaf. Stir to combine the ingredients.
Increase the heat to bring the mixture to a gentle simmer, then reduce the heat to low.
Rinse the white rice under cold water until the water runs clear, then add it to the pot.
Season the mixture with salt and black pepper. Stir well to ensure the rice is evenly distributed.
Cover the pot with a lid and let it simmer on low heat for about 25-30 minutes, or until the rice is fully cooked and tender. Stir occasionally to prevent sticking.
Once the rice is done, remove the pot from the heat and discard the bay leaf.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the Portuguese Beans with Rice warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 6.4 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 925 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
