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:
Heat 2 tablespoons of olive oil in a saucepan over medium-high heat.
Add 1 small diced onion, 1 small diced poblano pepper and 1 chopped clove of garlic. Stir and saute for 2 - 3 minutes.
Add 1 cup of rice and cook, while stirring occasionally for about 2 minutes, until the rice is completely coated in oil.
Season with 2 teaspoons of paprika, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, salt and ground black pepper to taste.
Stir in 2 tablespoons of tomato paste and cook for 1 - 2 minutes while stirring.
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.
Remove the saucepan from the heat but keep covered while the rice stands for about 5 minutes.
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.
Well done! Approved!
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