Description

Bold spices meet hearty ingredients in this vibrant Kidney Beans and Rice Skillet with Shawarma Spices—a one-pan wonder that’s as flavorful as it is simple. Perfect for a quick dinner, a healthy snack, or a satisfying plant-based meal, this dish layers rice and kidney beans with a medley of Middle Eastern spices like cumin, paprika, and cinnamon. Whether you’re after bold dinner ideas, easy recipes for meal prep, or high-protein food ideas without the fuss, this skillet delivers big flavor fast.

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon ground coriander

1/4 teaspoon cinnamon

1/4 teaspoon black pepper

2 tablespoons tomato paste

1 1/2 cups cooked kidney beans (or 1 can, drained and rinsed)

3 cups cooked rice (preferably cold or day-old)

1/4 cup vegetable broth or water (optional, for moisture)

1/4 cup chopped fresh parsley

Salt to taste

Black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 4-5 minutes.

2. Stir in minced garlic and cook for another 1 minute, just until fragrant.

3. Add the cumin, paprika, turmeric, coriander, cinnamon, and black pepper. Stir well and toast the spices for 30–60 seconds.

4. Mix in the tomato paste and cook for 1-2 minutes to deepen its flavor and help it coat the aromatics.

5. Add kidney beans and cooked rice to the skillet. Stir until everything is evenly coated with the spice mixture.

6. If the skillet feels dry, splash in a bit of vegetable broth or water to loosen it up.

7. Let it all cook together for 5–7 minutes, stirring occasionally, to allow flavors to meld.

8. Season with salt and additional pepper to taste.

9. Garnish with fresh parsley and serve warm.

Notes

Cold or day-old rice works best as it stays firm and doesn’t become mushy.

Don’t skip toasting the spices—this step enhances their aroma and depth.

Feel free to substitute kidney beans with black beans or chickpeas for variety.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Skillet
Cuisine: Middle Eastern-Inspired

Nutrition

Serving Size: 1 portion
Calories: 360
Sugar: 3g
Sodium: 420mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg