Name: Kidney Beans and Rice Skillet with Shawarma Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
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 ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 2 cans kidney beans (15 oz each), drained and rinsed or 3 cups cooked kidney beans; 2 cups cooked basmati rice (about 1 cup uncooked); 1/4 cup fresh parsley, chopped; 3/4 teaspoon fine salt; Black pepper or red pepper flakes to taste; 1 lemon, zested and juiced; 1/2 cup Greek yogurt (optional); 2 tablespoons lemon juice (for yogurt sauce); 6 tablespoons water (for yogurt sauce); Pinch of salt (for yogurt sauce); Optional garnishes: extra parsley, drizzle of olive oil, toasted pine nuts

Description

A delicious and satisfying skillet meal combining kidney beans and basmati rice with aromatic shawarma spices and a squeeze of lemon. Perfect for easy weeknight dinners.

Ingredients

Scale

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 ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 cans kidney beans (15 oz each), drained and rinsed or 3 cups cooked kidney beans
2 cups cooked basmati rice (about 1 cup uncooked)
1/4 cup fresh parsley, chopped
3/4 teaspoon fine salt
Black pepper or red pepper flakes to taste
1 lemon, zested and juiced
1/2 cup Greek yogurt (optional)
2 tablespoons lemon juice (for yogurt sauce)
6 tablespoons water (for yogurt sauce)
Pinch of salt (for yogurt sauce)
Optional garnishes: extra parsley, drizzle of olive oil, toasted pine nuts

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Instructions

Heat olive oil in a large skillet over medium heat. Add sliced onions, honey, and a pinch of salt. Cook for 12 to 15 minutes until soft and golden.
Add garlic and lower heat. Stir in paprika, coriander, cumin, and cinnamon, cooking for 45 to 60 seconds while adding 1/3 cup water to keep moist.
Add kidney beans, season with salt and pepper. Cook for 2 to 3 minutes.
Add cooked basmati rice and stir gently, adding more water if necessary. Cook for 3 to 4 minutes until heated through.
Turn off heat and mix in parsley, lemon zest, and juice. Adjust seasoning if needed.
If using, whisk yogurt with lemon juice, water, and salt until smooth. Serve alongside or drizzled over the dish.
Garnish with extra parsley, olive oil, or toasted pine nuts if desired.

Notes

This dish is great for leftovers and can be reheated gently. For a creamier result, optionally stir in tahini or top with yogurt.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 8g
Sodium: 450mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 8g
Protein: 14g
Cholesterol: 0mg