Kidney Beans and Rice Skillet with Shawarma Spices Recipe

Introduction

This Kidney Beans and Rice Skillet brings comforting flavors with a Middle Eastern twist, featuring fragrant shawarma spices. It’s a simple, hearty dish perfect for a quick weeknight meal or a satisfying lunch.

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 large yellow onions, thinly sliced
• ½ cup water (added as needed to soften onions)
• 1 teaspoon honey or sugar
• 2 cloves garlic, grated or finely minced
• 3 teaspoons paprika (smoked or sweet)
• 2 teaspoons coriander
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• 2 cans kidney beans (15 oz / 400 g each), rinsed or 3 cups cooked beans
• 2 cups cooked basmati rice
• ¼ cup fresh parsley, chopped
• ¾ teaspoon salt
• Black pepper or red pepper flakes, to taste
• 1 lemon
• ½ cup Greek yogurt mixed with 2 tablespoons lemon juice, 6 tablespoons water, and a pinch of salt (for serving sauce)

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium heat. Add the sliced onions, honey, and a pinch of salt. Cook for about 15 minutes, stirring occasionally, until the onions are soft and golden. Add water gradually, about ½ cup total, to keep the onions moist and prevent burning.
2. Step 2: Reduce the heat slightly. Add the grated garlic, paprika, coriander, cumin, and cinnamon. Stir continuously for 1 minute, adding about ⅓ cup water gradually to keep the pan moist and to release the spices’ aroma.
3. Step 3: Stir in the rinsed kidney beans and cooked basmati rice. Season with salt, black pepper, or red pepper flakes to taste. Mix well to evenly coat the ingredients with the spices.
4. Step 4: Cook for 3 to 4 minutes, stirring often, until everything is heated through.
5. Step 5: Remove from heat. Stir in the chopped parsley and squeeze fresh lemon juice over the mixture. Taste and adjust seasoning if needed.
6. Step 6: Serve the beans and rice skillet in bowls, topped with the lemony yogurt sauce. Enjoy on its own or alongside your favorite protein.

Tips & Variations

• For extra flavor, toast the spices briefly in the dry skillet before adding oil.
• Use smoked paprika for a deeper, smoky taste or sweet paprika for milder warmth.
• Substitute kidney beans with black beans or chickpeas for variety.
• Add sautéed bell peppers or spinach to increase vegetable intake.
• The yogurt sauce can be replaced with a simple tahini drizzle for a different flavor profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the mixture seems dry. The yogurt sauce is best added fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the beans fully before using. This ensures they’re tender and safe to eat.

Is this dish suitable for vegans?

The main dish is vegan if you skip the yogurt sauce or substitute it with a plant-based alternative like coconut yogurt or tahini sauce.

Kidney Beans and Rice Skillet with Shawarma Spices Recipe

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4.5 from 605 reviews

This Kidney Beans and Rice Skillet with Shawarma Spices is a flavorful and hearty one-pan meal that combines aromatic Middle Eastern spices with tender caramelized onions, protein-packed kidney beans, and fluffy basmati rice. Finished with fresh parsley, a bright squeeze of lemon, and a creamy lemony yogurt sauce, this dish is perfect for a quick weeknight dinner or a satisfying lunch.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

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For the Skillet:

• 2 tablespoons extra virgin olive oil
• 2 large yellow onions, thinly sliced
• ½ cup water (added as needed to soften onions)
• 1 teaspoon honey or sugar
• 2 cloves garlic, grated or finely minced
• 3 teaspoons smoked or sweet paprika
• 2 teaspoons coriander
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• 2 cans kidney beans (15 oz / 400 g each), rinsed or 3 cups cooked beans
• 2 cups cooked basmati rice
• ¾ teaspoon salt
• Black pepper or red pepper flakes, to taste
• ¼ cup fresh parsley, chopped
• 1 lemon (for juice)

For the Lemony Yogurt Sauce:

• ½ cup Greek yogurt
• 2 tablespoons fresh lemon juice
• 6 tablespoons water
• 1 pinch salt

Instructions

1. Cook the onions: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced onions, 1 teaspoon honey, and a pinch of salt. Cook them for about 15 minutes, stirring occasionally, until the onions become soft and golden. Gradually add about ½ cup of water to keep the onions moist and prevent burning.
2. Add garlic and spices: Lower the heat slightly. Incorporate the grated garlic, smoked or sweet paprika, coriander, cumin, and cinnamon. Stir continuously for 1 minute, adding ⅓ cup of water gradually to keep the pan moist, allowing the spices to release their fragrance.
3. Add beans and rice: Stir in the rinsed kidney beans and cooked basmati rice. Season with ¾ teaspoon salt and your choice of black pepper or red pepper flakes. Mix everything thoroughly to ensure the rice and beans are coated evenly with the spices. Cook for 3 to 4 minutes while stirring frequently until everything is heated through.
4. Finish the dish: Turn off the heat and fold in the chopped fresh parsley. Squeeze fresh lemon juice over the mixture and adjust seasoning if needed. Serve the beans and rice in bowls and top with the prepared lemony yogurt sauce. Optionally, serve with your favorite protein on the side for a complete meal.

Notes

• You can substitute canned kidney beans with homemade cooked beans if preferred.
• The lemony yogurt sauce adds a refreshing tang and creaminess, but can be omitted for a dairy-free option.
• Adjust spice levels by adding more or less paprika and red pepper flakes to suit your taste.
• Use smoked paprika for a deeper, smoky flavor or sweet paprika for a milder taste.
• If you want to make this dish vegan, swap yogurt sauce with a dairy-free alternative or a tahini-based sauce.

Keywords: kidney beans, rice, shawarma spices, vegetarian, Middle Eastern, skillet meal, easy dinner, yogurt sauce, one pan