Mexican Rice and Beans
Spicy, delicious Mexican rice and beans.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons olive oil
- 1small onion, diced
- 1small poblano pepper, diced
- 1clove garlic, chopped
- 1cup basmati rice
- 2teaspoons paprika
- 1teaspoon ground cumin
- 1teaspoon dried oregano
- salt and ground black pepper to taste
- 2tablespoons tomato paste
- 2cups vegetable broth
- 1(14 ounce) can pinto beans, rinsed and drained
Instructions
Step 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.Step 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.