Spanish Rice and Beans

I replaced the jasmine rice with brown rice and added a small can of diced green chilies. Very delicious and comforting.

Made with 4 cups of broth instead of 2.5, and it was definitely too much. Might try with regular long-grain rice next time instead of Basmati.

Instructions   Saute the onion and pepper: In a large, deep pan heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion, chopped bell pepper and season with a big pinch of kosher salt. Cook, tossing regularly until the vegetables soften a bit. Add the garlic and spices: Add the garlic, paprika, cumin, and red pepper flakes. Cook for about 30 more seconds. Add the rice, beans and tomatoes: Add the rice and season with another pinch of kosher salt. Toss to combine, then add the beans and fire roasted tomatoes. In a small bowl or liquid measuring cup, mix the tomato paste and broth together, then add it to the rice mixture. Boil then simmer: Raise the heat and bring the mixture to a boil, then reduce the heat to low. You want it to simmer gently. Cover with a tight fitting lid and allow the rice to cook until its tender and the liquid is fully absorbed, about 20 minutes. Garnish and serve: Garnish with the olives and parsley, if using, and serve.

Might add corn next time