Mexican Rice and Beans

side dish or meat free Monday dinner
Side dish or meat free Monday dinner
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Ingredients

Adjust Servings:
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
Ingredients

Mexican Rice and Beans

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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:

Ingridiens for Mexican Rice and Beans

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 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!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Well done! Approved!

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