Kidney Beans and Rice Skillet with Shawarma Spices: A Cozy One-Pan Wonder
As the days grow shorter and cooler, there’s something truly comforting about a warm, flavorful dish that fills your kitchen with enticing aromas. This Kidney Beans and Rice Skillet with Shawarma Spices is just that—a delightful blend of tender rice and hearty beans, all enveloped in the fragrant spices of shawarma. It takes me back to evenings spent around the dinner table, where family and friends gather, sharing laughter and stories over dishes that warm the soul. If you’re looking for an easy weeknight dinner that’s both satisfying and nourishing, this cozy recipe is one you’ll want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights.
- Nourishing and hearty, packed with fiber and plant-based protein.
- Versatile and customizable to suit all tastes and dietary needs.
- One-pan wonder for easy cleanup—spend more time enjoying your meal!
- Aroma-filled kitchen that will make everyone hungry!
What You’ll Need
Gather These Simple Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large yellow onions
- 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 of extra virgin olive oil in a large skillet over medium heat. Add 2 large yellow onions (thinly sliced), 1 teaspoon honey, and a pinch of salt. Cook for 15 minutes, stirring now and then, until the onions are soft and golden. Gradually add about ½ cup of water as they cook to keep them moist and prevent burning.
Add garlic and spices: Lower the heat slightly. Add 2 cloves of grated garlic, 3 teaspoons paprika, 2 teaspoons coriander, 1 teaspoon cumin, and ½ teaspoon cinnamon. Stir for 1 minute, gradually adding ⅓ cup of water to keep the pan moist, until the spices release their fragrant aroma.
Add beans and rice: Stir in 2 cans of rinsed kidney beans and 2 cups of cooked basmati rice. Season with ¾ teaspoon salt and additional black pepper or red pepper flakes if desired. Mix well to coat everything with the spices and heat through for about 3 to 4 minutes, stirring often.
Finish the dish: Turn off the heat, and stir in ¼ cup of chopped fresh parsley along with a generous squeeze of fresh lemon juice. Taste and adjust seasoning as needed. Serve the warm mixture in bowls, topped with the tangy lemony yogurt sauce. You can enjoy it as is or pair it with your favorite protein on the side.
Note: To make the optional yogurt sauce, simply mix together ½ cup of Greek yogurt, the juice of 1 lemon, 6 tablespoons of water, and a pinch of salt until smooth and pourable.
Variations & Creative Twists
- Add some green: Toss in a handful of fresh spinach or kale just before serving for a vibrant and nutritious boost.
- Spicy kick: Stir in chopped jalapeños or a pinch of cayenne pepper to spice things up!
- Nutty crunch: Top with toasted pine nuts or slivered almonds for a delightful, crunchy texture.
- Mediterranean flair: Mix in olives or sun-dried tomatoes for a savory twist.
Chef Emma’s Helpful Tips
- Make-ahead convenience: You can prepare the flavored base (onions and spices) in advance and simply add the beans and rice when ready to eat.
- Ingredient swaps: No kidney beans? Try black beans or chickpeas instead—they both work beautifully in this dish!
- Storage suggestions: Store leftovers in an airtight container in the fridge for up to 3 days. It also makes for great meal prep!
- Rice options: If you don’t have basmati rice, feel free to use any variety of cooked rice you prefer, such as jasmine or brown rice.
Nutrition Information per Serving
- Serving size: 1 bowl
- Calories: 400
- Carbohydrates: 55g
- Sugar: 3g
- Fat: 10g
- Protein: 17g
- Sodium: 450mg
Frequently Asked Questions
- Can I make this ahead? Yes! You can prepare the flavorful base ahead of time and add the beans and rice when you’re ready to eat.
- Can I use different ingredients? Absolutely! Feel free to swap kidney beans with black beans or chickpeas, and you can use any variety of cooked rice.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days, and reheat gently before serving.
- How long does it last? Leftovers typically last about 3 days in the refrigerator and can be frozen for up to 2 months.
Final Thoughts
This Kidney Beans and Rice Skillet with Shawarma Spices is more than just a meal; it’s a comforting embrace on a busy evening, full of warmth and flavor. I hope it fills your kitchen with the same cozy vibes it brings to mine! Save this recipe to your Dinner Ideas board so you can always have a nourishing dish at your fingertips when you need a cozy treat!
Print
Kidney Beans and Rice Skillet with Shawarma Spices
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy one-pan wonder blending tender rice and hearty kidney beans with fragrant shawarma spices, perfect for a nourishing weeknight dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon honey
- 2 cloves garlic, grated or finely minced
- 3 teaspoons 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
- ¼ cup fresh parsley, chopped
- ¾ teaspoon salt
- Fresh black pepper or red pepper flakes to taste
- 1 lemon, juiced
- ½ cup Greek yogurt, mixed with lemon juice, water, and a pinch of salt for serving sauce
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions, honey, and a pinch of salt. Cook for 15 minutes, stirring occasionally, until soft and golden.
- Add grated garlic, paprika, coriander, cumin, and cinnamon. Stir for 1 minute, adding water to keep the pan moist.
- Stir in kidney beans and cooked rice, season with salt and pepper, and heat through for about 3-4 minutes.
- Turn off the heat, stir in parsley and lemon juice. Adjust seasoning if needed and serve warm topped with yogurt sauce.
Notes
Optional: For a creamy yogurt sauce, mix Greek yogurt with lemon juice, water, and salt until smooth. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 17g
- Cholesterol: 0mg
Keywords: kidney beans, rice skillet, shawarma spices, vegetarian main course, one-pan meal