Mexican Rice and Beans recipe
All Recipes Main Dish Recipes Rice Beans and Rice Recipes
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 caloriescarbohydrate: 59.2 gcholesterol: : -fat: 8.8 gfiber: 6.9 gprotein: 9.8 gsaturatedFat: 1.3 gservingSize: -sodium: 624.3 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Mexican Rice and Beans
Directions
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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.
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.