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Kidney Beans and Rice Skillet with Shawarma Spices Recipe

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4.4 from 7 reviews

This Kidney Beans and Rice Skillet with Shawarma Spices is a flavorful, hearty one-pan dish perfect for a quick and comforting meal. Sautéed onions caramelized with honey blend beautifully with warm Middle Eastern spices, tender kidney beans, and fluffy basmati rice, finished with fresh parsley and a zesty lemon yogurt sauce that adds a creamy tang.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

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 black pepper or red pepper flakes to taste
  • 1 lemon

For the Lemony Yogurt Sauce

  • 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 about 15 minutes, stirring occasionally and gradually adding about ½ cup water to keep the onions moist and prevent burning, until they become soft and golden brown.
  2. Add garlic and spices: Reduce the heat slightly. Stir in the grated garlic, 3 teaspoons paprika, 2 teaspoons coriander, 1 teaspoon cumin, and ½ teaspoon cinnamon. Cook for about 1 minute, adding approximately ⅓ cup water bit by bit to maintain moisture, until the spices release their aroma.
  3. Add beans and rice: Add the rinsed kidney beans and cooked basmati rice to the skillet. Season with ¾ teaspoon salt and black or red pepper flakes to taste. Mix everything thoroughly to coat the beans and rice evenly with the spiced onion mixture. Cook for 3 to 4 minutes, stirring often, until heated through.
  4. Finish the dish: Remove the skillet from heat. Stir in the chopped fresh parsley and squeeze in fresh lemon juice from the lemon. Adjust seasoning as desired. Serve the beans and rice mixture in bowls topped with the lemony yogurt sauce made by whisking together Greek yogurt, lemon juice, water, and a pinch of salt until smooth. Optionally serve alongside your favorite protein.

Notes

  • Honey helps the onions caramelize faster, but sugar can be substituted.
  • Adjust the amount of water when cooking the onions and spices to avoid burning and ensure moisture.
  • The lemony yogurt sauce adds a refreshing contrast and can be omitted or replaced with a vegan alternative if desired.
  • Use smoked paprika for a deeper, smoky flavor or sweet paprika for a milder spice.
  • This dish is great served as a vegetarian main or as a side dish with grilled meats or roasted vegetables.

Find it online: https://cheftinaskitchen.com/kidney-beans-and-rice-skillet-with-shawarma-spices-recipe/