This Mexican beans and rice recipe is spicy and delicious.
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.