Kidney Beans and Rice Skillet with Shawarma Spices: A Cozy Recipe for Easy Weeknight Dinners
There’s something magical about a comforting meal that warms your soul and fills your kitchen with delightful aromas. As the leaves change and the days grow shorter, I find myself drawn to simple recipes that remind me of home, love, and laughter — this Kidney Beans and Rice Skillet with Shawarma Spices is one such dish.
I remember rainy evenings spent with my family, gathered around the table, enjoying fragrant meals prepared with fresh ingredients and a sprinkle of love. This skillet dish embodies that warmth and familiarity. With its tender kidney beans, fluffy rice, and a medley of shawarma spices, it’s a vibrant, healthy option for an easy weeknight dinner you’ll want to taste again and again. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy: Perfect for busy weeknights when you need a meal that comes together in just 30 minutes.
- Packed with flavor: The combination of shawarma spices creates a fragrant, zesty dish that will tantalize your taste buds.
- Budget-friendly: Using pantry staples like kidney beans and rice, this meal won’t break the bank.
- Nutritious: A hearty source of plant-based protein and fiber, making it a wholesome choice for all.
- Family-friendly: A comforting one-pot meal that even the pickiest eaters will love!
Ingredients You’ll Need for Kidney Beans and Rice Skillet with Shawarma Spices
- 2 tablespoons extra virgin olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon honey (or sugar, to help the onion caramelize faster)
- 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 can, 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 to make a serving sauce)
How to Make Kidney Beans and Rice Skillet with Shawarma Spices
Cook the onions: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced onions, honey, and a pinch of salt. Sauté for about 15 minutes, stirring occasionally, until the onions are soft and golden. If they begin to stick, add about ½ cup water gradually to keep them moist.
Add garlic and spices: Lower the heat slightly and stir in the grated garlic, 3 teaspoons paprika, 2 teaspoons coriander, 1 teaspoon cumin, and ½ teaspoon cinnamon. Sauté for about 1 minute, gradually adding ⅓ cup water to keep the pan moist until the spices are fragrant.
Add beans and rice: Mix in the rinsed kidney beans and cooked basmati rice. Season with ¾ teaspoon salt and your choice of black pepper or red pepper flakes. Stir well to coat everything with the spices, and cook for about 3 to 4 minutes, stirring frequently, until heated through.
Finish the dish: Turn off the heat and stir in ¼ cup fresh parsley. Squeeze in the juice of the lemon, taste, and adjust seasonings if needed. Spoon the beans and rice into bowls and top with the creamy lemony yogurt sauce.
Optional yogurt sauce: To make the serving sauce, simply mix the Greek yogurt with lemon juice, water, and a pinch of salt until smooth and pourable, then drizzle over your skillet meal.
Variations & Creative Twists
- Zesty Additions: Toss in some diced bell peppers or spinach for color and nutrition. They’ll add a delightful crunch and freshness.
- Top It Off: Serve with crunchy toasted pine nuts or slivered almonds for an indulgent texture contrast.
- Spiced Roasted Vegetables: Pair the skillet with spiced roasted vegetables for a hearty side, creating a full meal bursting with flavor.
- Herb Substitutions: Try swapping parsley for fresh cilantro for a different herb punch that elevates the Mediterranean flair.
Chef Emma’s Helpful Tips
- Meal Prep Magic: Cook the rice and beans ahead of time, so you can whip this dish together even faster after a long day.
- Ingredient Swaps: If you don’t have kidney beans on hand, black beans or chickpeas work wonderfully as substitutes.
- Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 4 days. Just reheat in the skillet over low heat, adding a splash of water if needed.
- Freezing For Later: This skillet dish freezes well! Portion out and freeze in containers for quick meals on busy nights.
Nutrition Information per Serving
- Serving Size: 1 bowl
- Calories: 350
- Total Carbohydrates: 48g
- Sugars: 4g
- Total Fat: 10g
- Protein: 14g
- Sodium: 450mg
Reader FAQs About Kidney Beans and Rice Skillet with Shawarma Spices
- Can I make this ahead? Yes! Prepare and store in the fridge for up to 4 days or freeze for a comforting meal later.
- Can I use different ingredients? Absolutely! Feel free to mix in other veggies or swap the beans for different legumes.
- How do I store leftovers? Store cooled leftovers in an airtight container in the refrigerator, and reheat when hungry!
- How long does it last? Leftovers can be stored in the fridge for up to 4 days and can be frozen for up to 3 months.
Wrapping It Up
This Kidney Beans and Rice Skillet with Shawarma Spices is more than just a meal; it’s an experience, a chance to gather around the table with loved ones and enjoy the comforting blend of spices and wholesome ingredients. It channels warmth and contentment, reminding us that the simplest of dishes can create the fondest memories. Save this cozy skillet recipe to your Pinterest board, so it’s ready whenever you need a nurturing treat!
Print
Kidney Beans and Rice Skillet with Shawarma Spices
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and comforting one-pot dish featuring kidney beans, basmati rice, and shawarma spices, perfect for busy weeknight dinners.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large yellow onions, thinly sliced
- 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 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, juiced
- ½ cup Greek yogurt (mixed with 2 tablespoons lemon juice, 6 tablespoons water, and a pinch of salt)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions, honey, and a pinch of salt; sauté for about 15 minutes until soft and golden.
- Stir in garlic and spices; sauté for 1 minute, adding water gradually to keep the pan moist.
- Mix in kidney beans and basmati rice, season with salt and pepper, and cook for 3-4 minutes until heated through.
- Turn off heat, stir in parsley and lemon juice, and adjust seasonings. Serve topped with yogurt sauce.
Notes
For added nutrition, mix in diced bell peppers or spinach. This dish can be prepped ahead of time and stored in the fridge. Freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 5mg
Keywords: kidney beans, rice skillet, shawarma spices, easy dinner, vegetarian recipe