Description
Looking for a quick dinner idea that’s healthy, satisfying, and packed with bold flavor? This Kidney Beans and Rice Skillet with Shawarma Spices is a one-pan, 30-minute meal that’s perfect for busy weeknights. Featuring warm Middle Eastern spices, fluffy rice, and hearty kidney beans, it’s a naturally vegan, protein-rich dish that’s just as good as leftovers. Whether you’re in need of easy recipe inspiration, healthy food ideas, or delicious dinner ideas, this meal hits the mark. A perfect addition to your easy dinner or meal prep lineup!
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
1 cup basmati rice, rinsed and drained
1 1/2 cups vegetable broth or water
1 can (15 oz) red kidney beans, rinsed and drained
1 tablespoon tomato paste
1 teaspoon lemon juice (optional)
Fresh parsley or cilantro, chopped (for garnish)
Instructions
1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until golden and softened, about 5 minutes.
2. Stir in minced garlic and cook for 1 more minute until fragrant.
3. Add cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne (if using), salt, and pepper. Toast for 1 minute to bloom the spices.
4. Mix in the tomato paste and cook for 1–2 minutes until deepened in color.
5. Stir in rinsed rice to coat well with the spiced mixture.
6. Pour in vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until rice is cooked and liquid absorbed.
7. Remove lid, gently fluff rice, then stir in kidney beans and lemon juice. Heat through for 2–3 minutes.
8. Turn off heat, garnish with fresh parsley or cilantro, and serve hot.
Notes
Let the spices bloom properly in oil to maximize flavor depth.
Rinse rice and beans thoroughly before use to improve texture and reduce sodium.
Garnish with fresh herbs for a pop of color and brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: easy dinner, one pan meal, vegan skillet, rice and beans, shawarma spices, healthy recipe, quick dinner, budget friendly