Kidney Bean And Rice Stew

Recipe created by: Albert Bevia 

Perfect on a cold day, this kidney bean and rice stew will keep you warm -- and your stomach happy. A medley of kidney beans, Spanish round rice, onions, and more are combined to create a delicious stew that will leave you running for seconds (and thirds). Kiva's Sweet Smoked Spanish Paprika mixed with ground cumin adds an extra punch of flavor. 

kidney bean rice stew recipe


  • 2 tbsp extra virgin olive oil 30 ml
  • 1 small onion
  • 1 green bell pepper
  • 1 carrot
  • 4 cloves garlic
  • 1 tsp Kiva Sweet Smoked Spanish Paprika 2.30 grams
  • 1/2 tsp ground cumin 1.25 grams
  • 1/2 cup tomato sauce 115 grams
  • 2 1/2 cups canned kidney beans 570 grams (400 grams drained)
  • 3 1/2 cups vegetable broth 850 ml
  • 1/2 cup uncooked round rice 110 grams
  • 1 bay leaf
  • handful finely chopped parsley
  • pinch sea salt
  • dash black pepper 


  • Roughly chop 1 small onion, roughly chop 4 cloves of garlic, finely chop 1 green bell pepper and finely chop 1 carrot that´s been peeled

  • Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

  • After 1 minute, add in the chopped vegetables into the stock pot, mix continuously with the olive oil, after 4 minutes and the onion is translucent, add in 1 tsp of Kiva's Sweet Smoked Spanish Paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1/2 cup tomato sauce and season with sea salt & black pepper, mix and simmer

  • Once the tomato sauce has thickened, about 3 minutes, add in 2 1/2 cups of canned kidney beans (drained & rinsed), 3 1/2 cups of vegetable broth and 1 bay leaf, turn up the heat to a high heat and give it a gentle mix

  • Once the broth comes to a boil, add in 1/2 cup uncooked Spanish round rice and give it one final mix, place a lid on the stock pot and lower to a low-medium heat, simmer until the rice is done (check package instructions), once the rice is cooked, remove the lid (if your stew looks too dry, add in a bit more broth), remove the stock pot from the heat

  • Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!

    This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork