A warmly spiced, one-pot rice dish with smoky paprika, cumin, and a whisper of saffron, studded with tender kidney beans and briny olives. Comforting yet vibrant, it’s hearty enough for a meal and elegant as a side.
Heat the oil in a large pan over medium heat until shimmering. Add the onion and sauté 3–4 minutes until lightly golden and translucent.
Add the garlic and sauté 1 minute until fragrant.
Stir in the rice and toast, stirring often, until lightly golden and nutty, about 4–6 minutes.
Add smoked paprika, cumin, and saffron; stir constantly and cook 30–60 seconds until fragrant.
Optional: Increase heat to medium-high, pour in the white wine, and cook 1–2 minutes until it cooks off.
Pour in the vegetable broth and salsa. Bring to a boil, reduce to a gentle simmer, cover, and cook 15–20 minutes or until the rice is tender (avoid stirring; peek only as needed).
Remove from heat, fluff with a fork, and stir in the kidney beans and sliced olives. Season with salt and pepper to taste.
Top with chopped fresh parsley and serve.