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
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
- 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.
- 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.
- 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.
- 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
