We are excited to introduce this Spanish-inspired version of baked risotto. Unlike the Italian classic, this version is loaded with flavorful spices and includes beans for protein and flavor. Serve the finished dish with sour cream, salsa, and chips for texture and dipping! Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Onions / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) - Prep as directed. (Can be done up to 5 days ahead)
Spice mix - Combine coriander, cumin, turmeric, oregano, black pepper, and salt. (Can be done up to 5 days ahead)
Beans - Drain and rinse.
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Heat a Dutch oven with a lid over medium-high heat. Add oil and then onions. Saute until soft, ~3 minutes. Add garlic and spice mix and saute 1 minute. Add tomato paste and saute 1 minute more.
Add vinegar to pan and saute for 1 minute, scraping up any brown bits on the bottom of the pan.
Add rice and stir until coated in spices.
Stir in wine, stock, frozen peas and carrots (no need to defrost them first), beans, olives, and olive brine and bring to a simmer. Cover with a lid and transfer to the oven. Bake, covered, until rice absorbs liquid, ~25 minutes.
Serve rice with salsa, sour cream, and chips for scooping up rice and toppings. Enjoy!