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

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

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.