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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/kidney-beans-and-rice-skillet-with-shawarma-spices-recipe/