Add the oil and diced onions to a pan over medium heat and saute for 5 minutes. Then add in the garlic, paprika, salt and pepper, chili powder, and oregano, and cook for 5 more minutes while stirring often.
Add in the uncooked rice and stir, cooking until translucent, about 5 more minutes.
2 cups Long grain white rice
Add in the beans, tomatoes, and broth, and bring to a boil.
14.5 oz Diced tomatoes, 15 oz Kidney beans, 3 cups Chicken broth
Reduce the heat to medium-low as soon as it boils. Cover the pan with a well-fitting lid and let simmer for 20 minutes, or until all moisture is absorbed and the rice is fluffy.
Top with sliced kalamata olives, serve, and enjoy!
¼ cup Kalamata olives
Rice Cooker Instructions
Add the oil and diced onions to a pan over medium heat and saute for 5 minutes. Then add in the garlic, paprika, salt and pepper, chili powder, and oregano, and cook for 5 more minutes while stirring often.
Add in the uncooked rice and stir, cooking until translucent, about 5 more minutes.
Transfer the cooked rice and seasonings to the rice cooker, then add in the beans, tomatoes, and broth.
Set the rice cooker to cook. Once it's done, fluff the rice with a rice paddle.
Top with sliced kalamata olives, serve, and enjoy!
Notes
Don't worry about washing the rice for this recipe. The extra starch will blend into the broth!
Make sure you get pitted kalamata olives! Whole pitted olives will preserve the best texture vs buying them pre-sliced. For an even more luxurious dish, get the olives preserved in seasoned oil.