Description
A hearty, one-skillet Kidney Beans and Rice Skillet with Shawarma Spices packed with bold Middle Eastern flavor. This vegetarian meal is protein-rich, budget-friendly, and perfect for easy weeknight dinners or meal prep. Made with pantry staples like rice, beans, and warming shawarma spice mix.
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon shawarma spice mix
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup long-grain white rice
2 cups vegetable broth
1 ½ cups cooked kidney beans (or 1 can, drained and rinsed)
Salt and pepper, to taste
¼ cup fresh parsley or cilantro, chopped
Instructions
1. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until soft, about 5 minutes.
2. Add minced garlic and tomato paste. Cook for another minute until fragrant and slightly darkened.
3. Sprinkle in the shawarma spice mix, cumin, and smoked paprika. Stir to coat everything well and let the spices bloom for 30 seconds.
4. Stir in the rice to coat in the spice mix. Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
5. Lower the heat to a simmer. Cover and cook for 15 to 18 minutes, until rice is tender and liquid is absorbed.
6. Add the cooked kidney beans. Cover again and cook 5 more minutes to heat through.
7. Taste and adjust seasoning. Top with chopped parsley or cilantro before serving.
Notes
This skillet is naturally vegan and gluten-free.
You can use basmati rice or even brown rice (just increase the liquid and cook time).
Make it spicy with a pinch of cayenne or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Middle Eastern inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 315
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 6.2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg