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Mexican Rice and Beans

Mexican Rice and Beans

Name: Mexican Rice and Beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: Olive oil 2 tbsp; Onion 1; Poblano pepper 1; Garlic clove 1; Basmati rice 1 cup; Ground paprika 2 tsp; Cumin 1 tsp; Dried oregano 1 tsp; Salt; Black pepper; Tomato paste 2 tbsp; Vegetable broth 2 cups; Pinto beans 1 (14-oz) can

side dish or meat free Monday dinner

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35m
Serves 4
Easy
(1)

Ingredients

	2 tbsp Olive oil
	1 Onion small, diced
	1 Poblano pepper small, diced
	1 Garlic clove chopped
	1 cup Basmati rice
	2 tsp Ground paprika
	1 tsp Cumin ground
	1 tsp Dried oregano
	Salt to taste
	Black pepper to taste
	2 tbsp Tomato paste
	2 cups Vegetable broth
	1 (14-oz) can Pinto beans rinsed and drained

Nutritional information

347

Calories

8.8g

Fat

59.2g

Carbohydrates

9.8g

Protein

6.9g

Fiber

624.3mg

Sodium

Cuisine:

Mexican Recipes

Ingredients

2 tbsp Olive oil
1 Onion
small, diced
1 Poblano pepper
small, diced
1 Garlic clove
chopped
1 cup Basmati rice
2 tsp Ground paprika
1 tsp Cumin
ground
1 tsp Dried oregano
Salt
to taste
Black pepper
to taste
2 tbsp Tomato paste
2 cups Vegetable broth
1 (14-oz) can Pinto beans
rinsed and drained

Mexican Rice and Beans

Mexican Rice and Beans is a delicious one-pot Mexican rice with beans. This spicy dish makes a great side dish at your next Mexican feast. I have also made this as a meat free Monday light dinner and it always goes down a treat!

To make this, start by sautéing onion, poblano pepper, and garlic in a saucepan. Add rice and cook until completely coated in oil. Season with paprika, cumin, oregano, salt, and pepper and stir in tomato paste. Cook for 1 to 2 minutes and add vegetable broth and pinto beans. Simmer until the rice is tender before removing from the heat. Cover and stand for a few minutes before fluffing with a fork.

To make Mexican Rice and Beans, you will need the following ingredients:

Steps to make Mexican Rice and Beans

1	Heat oil	2
Heat 2 tablespoons of olive oil in a saucepan over medium-high heat.
2	Saute onion, pepper, and garlic	3
Add 1 small diced onion, 1 small diced poblano pepper and 1 chopped clove of garlic. Stir and saute for 2 - 3 minutes.
3	Add rice	2
Add 1 cup of rice and cook, while stirring occasionally for about 2 minutes, until the rice is completely coated in oil.
4	Season	1
Season with 2 teaspoons of paprika, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, salt and ground black pepper to taste.
5	Add tomato paste	2
Stir in 2 tablespoons of tomato paste and cook for 1 - 2 minutes while stirring.
6	Add broth and beans and cook	20
Add 2 cups of vegetable broth and 1 can of pinto beans. Bring the mixture to a boil and reduce heat to low. Cover and simmer for 15 - 20 minutes until the rice is tender.
7	Leave to stand	5
Remove the saucepan from the heat but keep covered while the rice stands for about 5 minutes.
8	Serve	1
Fluff the rice and beans with a fork just before serving.

Mexican Rice and Beans is a delicious Mexican tomato rice & beans side dish. Try it out soon and please come back to leave a review.

Jelena Mardere

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!