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–+ servings
Kidney beans and rice skillet with caramelized onions, warm spices, and fresh parsley.

Kidney Beans and Rice Skillet with Shawarma Spices

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 2 large yellow onions thinly sliced + ½ cup or water added as need to help the onions soften and prevent the pan from burning
  • 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 (320 g) cooked basmati rice
  • ¼ cup (1 handful) fresh parsley chopped
  • ¾ teaspoon salt + black pepper or red pepper flakes to taste
  • 1 lemon
  • ½ cup (120 g) Greek yogurt mixed with 2 tbsp lemon juice, 6 Tbsp water, and 1 pinch salt to make a serving sauce

  • Cook the onions: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat.
    Add 2 large yellow onions (thinly sliced), 1 teaspoon honey, and a pinch of salt.
    Cook for 15 minutes, stirring now and then, until soft and golden. Add about ½ cup water gradually as they cook to keep the onions moist and prevent burning.
    Step 1 Sliced onions slowly cooking in olive oil with honey until soft and golden.
  • Add garlic and spices: Lower the heat slightly. Add 2 cloves garlic (grated), 3 teaspoons paprika, 2 teaspoons coriander, 1 teaspoon cumin, and ½ teaspoon cinnamon.
    Stir for 1 minute, adding ⅓ cup water gradually to keep the pan moist, until the spices are fragrant.
    Step 2 Garlic and shawarma spices blooming gently in the skillet with a splash of water.
  • Add beans and rice: Add 2 cans kidney beans (rinsed) and 2 cups cooked basmati rice to the skillet.
    Season with ¾ teaspoon salt and pepper and stir well to coat everything with the spices.
    Cook for about 3 to 4 minutes, stirring often, until heated through.
    Step 3 Kidney beans and rice stirred together until evenly coated and heated through.
  • Finish the dish: Turn off the heat. Stir in ¼ cup fresh parsley and squeeze in fresh lemon juice. Taste and adjust.
    Spoon the beans and rice into bowls and top with the lemony yogurt sauce. Serve as is or with your favorite protein on the side.
    Note: To make the optional yogurt sauce mix ½ cup Greek yogurt, lemon juice, water, and a pinch of salt until smooth and pourable.
    Step 4 Finished beans and rice topped with parsley and fresh lemon juice
Substitutions
  • Kidney beans –> White beans, pinto beans, or chickpeas
  • Cooked rice –> Jasmine rice, brown rice, or any leftover cooked rice
  • Yellow onions –> Red onions or shallots for a milder flavor
  • Extra virgin olive oil –> Regular olive oil or avocado oil
  • Honey –> Maple syrup or a small pinch of sugar
  • Garlic –> Garlic paste or frozen garlic cubes
  • Shawarma spices –> Store-bought shawarma spice blend
  • Water –> Vegetable broth or any light broth
  • Parsley –> Cilantro or chopped green onions
  • Lemon –> Lime
  • Greek yogurt –> Low-fat Greek yogurt, skyr for more protein, or a dairy-free yogurt
 
Tips
  • Go slow with onions. Add small splashes of water for jammy results.
  • Lower the heat for spices. Gentle heat keeps shawarma spices fragrant.
  • Rinse the beans. Cleaner flavor and better balance.
  • Use cooled rice. It stays fluffy and warms evenly.
  • Add water gradually. Helps the spices coat everything.
  • Finish with lemon. Keeps this high-fiber dinner light.
  • Taste at the end. Beans need a final seasoning check.
  • Serve it your way. Fried egg for me, salmon for Louise.
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