Yellow Rice with Beans Arroz Con Habichuelas
Transform your dinner table with the vibrant and comforting flavors of Yellow Rice with Beans, or Arroz Con Habichuelas. This classic Latin-inspired dish combines fragrant long-grain white rice with a medley of earthy spices like cumin, turmeric, and paprika, creating its signature golden hue. Simmered in a rich tomato-infused broth and paired with tender beans, this one-pot recipe is as satisfying as it is simple, taking just 10 minutes to prep and 35 minutes to cook. Perfect as a hearty main course or a flavorful side, it’s finished with a sprinkle of fresh cilantro for a burst of freshness. Whether you're feeding the family or cooking for a special occasion, this savory, protein-packed dish is sure to impress. Ideal keywords: yellow rice recipe, arroz con habichuelas, Latin rice dish, one-pot rice with beans, turmeric rice.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 2 cups long-grain white rice, rinsed
- 3.5 cups chicken or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 15 ounces canned beans (pinto or red kidney), drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper to the pot. Sauté for 3-4 minutes until softened.
Stir in the minced garlic, ground cumin, turmeric, and paprika. Cook for 1 minute until fragrant.
Add the rinsed rice to the pot and stir to coat the grains in the seasoning mixture.
Pour in the chicken or vegetable broth, then stir in the tomato paste, oregano, and bay leaf. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes.
After 15 minutes, gently fold in the drained beans. Season with salt and black pepper.
Replace the lid and cook for an additional 10 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Discard the bay leaf before serving. Fluff the rice with a fork and garnish with fresh chopped cilantro, if desired.
Serve warm as a main dish or a side with your favorite protein.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 5441 mg | 237% | |
| Total Carbohydrate | 218.9 g | 80% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 21.5 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2618 mg | 56% | |
*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.
