Name: Mexican Rice and Beans
Prep time: 5 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: mexican inspired
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

Mexican Rice and Beans

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Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Spicy Mexican beans and rice with Poblanos, basmati rice, and seasoned pinto beans.

Ingredients:

1 small onion, diced
1 small poblano pepper, diced
1 clove garlic, chopped
1 cup basmati rice
2 teaspoons paprika
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:

In a medium pot over medium-high heat, heat olive oil. Sauté onion, poblano pepper, and garlic for 2 to 3 minutes. Add rice and cook until coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and black pepper.
Add tomato paste to the pot and cook for 1 to 2 minutes. Pour in vegetable broth and pinto beans. Bring everything to a boil, then lower the heat. Cover the pot and simmer until the rice is tender, for about 15 to 20 minutes.
Take the pot off the heat, cover it, and allow it to rest for a minimum of 5 minutes. Then, gently fluff the grains with a fork.

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