Description
This Kidney Beans and Rice Skillet with Shawarma Spices is a quick dinner packed with bold pantry flavor, fluffy rice, hearty beans, and warm Middle Eastern-inspired seasoning. It is an easy recipe for busy weeknights, simple dinner ideas, meal prep lunches, and affordable food ideas when you want something filling, cozy, and full of flavor.
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1 cup long-grain white rice
2 cups vegetable broth
1 can kidney beans, drained and rinsed
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
Instructions
1. Heat the olive oil in a large deep skillet over medium heat. Add the chopped 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 tomato paste, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, black pepper, and salt. Stir well for 30 seconds to bloom the spices.
4. Add the rice and stir until the grains are evenly coated in the seasoned mixture.
5. Pour in the vegetable broth and bring everything to a gentle simmer.
6. Reduce the heat to low, cover the skillet, and cook for 15 minutes.
7. Stir 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 lemon juice and chopped parsley.
10. Serve warm with extra parsley or lemon wedges if desired.
Notes
Use basmati rice for an extra light and fluffy texture if you have it on hand.
Add a splash of broth when reheating leftovers so the rice stays soft and fresh.
For a brighter finish, serve with extra lemon juice and a spoonful of plain yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
Keywords: kidney beans and rice skillet, shawarma rice skillet, easy dinner, quick dinner, rice and beans recipe, vegetarian dinner, one pan meal, pantry dinner ideas