Kidney Beans and Rice Skillet with Shawarma Spices Recipe

Introduction

This Kidney Beans and Rice Skillet with Shawarma Spices is a flavorful, comforting dish that’s easy to prepare on any weeknight. Packed with aromatic spices and creamy yogurt sauce, it delivers a delicious twist on classic beans and rice.

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 tbsp lemon juice, 6 tbsp water, and 1 pinch salt to make a serving sauce)

Instructions

1. Step 1: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add thinly sliced onions, 1 teaspoon honey, and a pinch of salt. Cook for about 15 minutes, stirring occasionally, until the onions are soft and golden. Gradually add about ½ cup water to keep the onions moist and prevent burning.
2. Step 2: Lower the heat slightly, then stir in the grated garlic, paprika, coriander, cumin, and cinnamon. Cook for 1 minute, adding about ⅓ cup water gradually to keep the pan moist and help release the spices’ fragrance.
3. Step 3: Add the rinsed kidney beans and cooked basmati rice to the skillet. Season with ¾ teaspoon salt and add black pepper or red pepper flakes to taste. Stir well to coat everything evenly with the spices. Cook for 3 to 4 minutes, stirring frequently, until heated through.
4. Step 4: Remove the skillet from heat. Stir in chopped fresh parsley and squeeze in fresh lemon juice to taste. Adjust seasoning if needed. Serve the beans and rice topped with the lemony yogurt sauce. This dish is delicious on its own or served alongside your favorite protein.

Tips & Variations

• Use smoked paprika for a deeper, smoky flavor or sweet paprika for a milder taste.
• Try adding chopped bell peppers or tomatoes for extra color and nutrients.
• For a vegan option, swap the Greek yogurt sauce with a coconut yogurt or tahini sauce.
• Make the yogurt sauce ahead by mixing Greek yogurt, lemon juice, water, and salt until smooth and pourable.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to keep the mixture moist. The yogurt sauce is best served fresh but can be refrigerated separately for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried kidney beans instead of canned?

Yes, but you will need to soak and cook dried kidney beans properly before using them. This will take longer but can improve texture and flavor.

What can I serve with this dish?

This skillet pairs well with grilled meats, roasted vegetables, or a simple salad for a complete meal.

Kidney Beans and Rice Skillet with Shawarma Spices Recipe

---

★★★★★

4.6 from 148 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Kidney Beans and Rice Skillet with Shawarma Spices is a hearty, flavorful one-pan dish inspired by Middle Eastern flavors. Caramelized onions and aromatic shawarma spice blend infuse the kidney beans and basmati rice, creating a comforting and nutritious meal. Finished with fresh parsley, lemon juice, and a tangy lemony Greek yogurt sauce, this vegetarian skillet is perfect for an easy weeknight dinner or a satisfying lunch.

---

Ingredients

Scale 1x2x3x

Main 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 / 400 g each, rinsed) or 3 cups cooked beans
• 2 cups cooked basmati rice
• ¼ cup fresh parsley, chopped
• ¾ teaspoon salt, plus additional black pepper or red pepper flakes to taste
• 1 lemon

Yogurt Sauce (Optional)

• ½ cup Greek yogurt
• 2 tablespoons 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 for 15 minutes, stirring occasionally, until the onions become soft and golden. Gradually add about ½ cup water as needed to keep the onions moist and prevent burning.
2. Add garlic and spices: Reduce the heat to medium-low. Stir in the grated garlic, paprika, coriander, cumin, and cinnamon. Cook for 1 minute, stirring continuously to toast the spices and release their aroma. Gradually add ⅓ cup water to keep the mixture moist.
3. Add beans and rice: Add the rinsed kidney beans and cooked basmati rice to the skillet. Season with ¾ teaspoon salt and black pepper or red pepper flakes to taste. Stir well to evenly coat the ingredients with the spices. Cook for 3 to 4 minutes, stirring frequently, until everything is heated through.
4. Finish the dish: Remove the skillet from the heat. Stir in the chopped fresh parsley and squeeze fresh lemon juice over the mixture. Taste and adjust seasoning as desired. Spoon the beans and rice into bowls and top with the optional lemony Greek yogurt sauce made by mixing yogurt, lemon juice, water, and pinch of salt until smooth and pourable. Serve as is or paired with your favorite protein.

Notes

• To speed up onion caramelization, adding honey or sugar helps.
• You can substitute canned beans with freshly cooked kidney beans.
• The lemony yogurt sauce adds a refreshing tang and creamy texture but can be omitted to keep it dairy-free.
• Adjust spices to taste to make it milder or spicier.
• Serve with grilled chicken or lamb for a complete meal if desired.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: kidney beans, rice, shawarma spices, Middle Eastern, vegetarian, skillet dinner, easy weeknight meal, caramelized onions, Greek yogurt sauce