Mexican Rice and Beans
Ingredients
- olive oil (2 tablespoons)
- onion (1 )
- poblano pepper (1 )
- garlic (1 )
- basmati rice (1 cup)
- paprika (2 teaspoons)
- ground cumin (1 teaspoon)
- dried oregano (1 teaspoon)
- salt (0 )
- ground black pepper (0 )
- tomato paste (2 tablespoons)
- vegetable broth (2 cups)
- pinto beans (1 (14 ounce) can)
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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 348
- fat: 9 g
- sats: 1 g
- carbs: 59 g
- fibre: 7 g
- protein: 10 g
- salt: 0 g