Directions 4 steps | 40 Minutes
First, prep the vegetables and aromatics. Dice and chop the onion, ginger, garlic, tomatoes, bell peppers, carrots and cilantro. Next, heat the oil in a large pot over medium-high heat.
Once the oil is hot, add the onion, garlic and ginger. Sauté until lightly golden brown. Next, add tomatoes, tomato paste, peas, bell peppers, carrots, salt, crushed black pepper, cumin and coriander. Continue cooking until the carrots are beginning to soften.
Next, stir in the rice and add the water. Stir in the beans and bring the pot to a boil. Once there is a rolling boil, reduce heat to low and cover the pot. Cook for 15-18 minutes, covered, until the rice is cooked and liquid is absorbed. Taste and adjust seasoning, if needed.
Serve the Spanish rice and beans with chopped fresh cilantro and a squeeze of fresh lemon juice. Enjoy!