Description
This Kidney Beans and Rice Skillet with Shawarma Spices is the kind of quick dinner that tastes like you worked much harder than you did. Fluffy rice, hearty kidney beans, garlic, onion, and warm shawarma spices come together in one skillet for an easy recipe packed with bold flavor. It is perfect for busy weeknights, meal prep, healthy snack leftovers, easy dinner nights, and simple food ideas when you want satisfying comfort without a complicated cooking process.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 cup basmati rice, rinsed
2 teaspoons shawarma spice blend
1/2 teaspoon smoked paprika
1 tablespoon tomato paste
2 cups vegetable broth
1 can (15 ounces) kidney beans, drained and rinsed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Instructions
1. Heat the olive oil in a large deep skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened.
2. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the shawarma spice blend, smoked paprika, and tomato paste. Stir for 1 to 2 minutes until the tomato paste darkens slightly and the spices smell toasted.
4. Add the rinsed basmati rice and stir well so every grain is coated in the seasoned mixture.
5. Pour in the vegetable broth, then add the salt and black pepper. Bring to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 15 minutes.
7. Fold in the kidney beans, cover again, and cook for 5 more minutes until the rice is tender and the beans are heated through.
8. Remove from the heat and let the skillet rest for 5 minutes.
9. Fluff the rice with a fork, then stir in the chopped parsley and lemon juice before serving.
Notes
Do not rush the simmering time or keep lifting the lid, or the rice may cook unevenly and turn out too firm or too wet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: kidney beans and rice skillet, shawarma rice, one skillet dinner, easy dinner, rice and beans recipe, vegetarian dinner, weeknight dinner, meal prep idea