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Flavorful Mexican Rice and Beans

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A comforting bowl of Mexican rice and beans, bursting with flavor and perfect for any occasion.

Ingredients

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  • 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

Instructions

  1. Heat the oil in a medium pot over medium-high heat until it shimmers.
  2. Sauté the diced onion, poblano pepper, and chopped garlic in the hot oil for about 2-3 minutes until the onions are translucent.
  3. Add the basmati rice, stirring well to coat the grains in oil, and cook for 2 minutes until slightly translucent.
  4. Season with paprika, ground cumin, dried oregano, salt, and black pepper. Ensure the spices cover the rice evenly.
  5. Incorporate the tomato paste and cook for another minute, letting it caramelize slightly.
  6. Pour in the vegetable broth and add the rinsed pinto beans. Bring to a boil, then reduce heat to low.
  7. Cover and let it simmer for about 15-20 minutes until the rice is tender and liquid is absorbed.
  8. Remove from heat, keep covered for five minutes, then fluff the rice with a fork before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For a spicy kick, add jalapeños or cayenne pepper.

Nutrition

Find it online: https://us.recipesfood.org/easy-mexican-rice-and-beans/

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