Mexican Rice and Beans recipe

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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

Nutrition Info

347.7 calories
carbohydrate: 59.2 g
cholesterol: : -
fat: 8.8 g
fiber: 6.9 g
protein: 9.8 g
saturatedFat: 1.3 g
servingSize: -
sodium: 624.3 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic, saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.

  2. 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 from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

Recipe Yield

4 servings

Recipe Note

Spicy, delicious Mexican rice and beans.

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