From : https://www.allrecipes.com/recipe/279440/mexican-rice-and-beans/
Prep Time: 5 mins
Cook Time: 25 mins
Additional Time: 5 mins
Total Time: 35 mins
Servings: 4
Ingredients
2 tablespoons olive oil
1 small onion, diced
1 small poblano pepper, diced
1 clove garlic, chopped
1 cup basmati rice
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 (14 ounce) can pinto beans, rinsed and drained
Directions
Heat olive oil in a medium pot over medium-high heat. Cook and stir onion, poblano pepper, and garlic in hot oil for 2 to 3 minutes. Add rice and cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and black pepper.
Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes.
Remove the pot from the heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
Recipe Tip
You can use green bell pepper instead of poblano and chicken broth instead of vegetable broth.
Nutrition Facts
Calories
348
Total Fat 9g Saturated Fat 1g Sodium 624mg Total Carbohydrate 59g Dietary Fiber 7g Total Sugars 4g Protein 10g Vitamin C 12mg Calcium 78mg Iron 3mg Potassium 413mg
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