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Mexican Rice and Beans

Mexican Rice and Beans

Krysta
This Mexican beans and rice recipe is spicy and delicious.
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Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 35 minutes
Course Main Dishes, Side Dish, Vegetarian
Cuisine Mexican
Servings 4
Calories 348 kcal

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
  • 14 ounce can pinto beans rinsed and drained

Instructions
 

  • 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.

Notes

Recipe Tip

You can use green bell pepper instead of poblano and chicken broth instead of vegetable broth.