Name: Mexican Rice and Beans
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Onion, diced - 1 small; Poblano pepper, diced - 1 small; Garlic, chopped - 1 clove; Basmati rice - 1 cup; Paprika - 2 teaspoons; Ground cumin - 1 teaspoon; Dried oregano - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Tomato paste - 2 tablespoons; Vegetable broth - 2 cups; Pinto beans, rinsed and drained - 1 (14 ounce) can

Ingredients for - Mexican Rice and Beans

1. Olive oil 2 tablespoons

2. Onion, diced 1 small

3. Poblano pepper, diced 1 small

4. Garlic, chopped 1 clove

5. Basmati rice 1 cup

6. Paprika 2 teaspoons

7. Ground cumin 1 teaspoon

8. Dried oregano 1 teaspoon

9. Salt and ground black pepper to taste 1 teaspoon

10. Tomato paste 2 tablespoons

11. Vegetable broth 2 cups

12. Pinto beans, rinsed and drained 1 (14 ounce) can

How to cook deliciously - Mexican Rice and Beans

1 . Stage

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.

2 . Stage

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.

3 . Stage

Remove the pot from the heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.