This Mexican beans and rice recipe is spicy and delicious.
Ingredients
- olive oil: 2 Tbsp
- onion: 1 piece (diced)
- poblano pepper: 1 piece (diced)
- clove garlic: 1 piece (chopped)
- basmati rice: 1 cup
- paprika: 2 tsp
- ground cumin: 1 tsp
- oregano: 1 tsp (dried)
- salt and ground black pepper: (to taste)
- tomato paste: 2 Tbsp
- vegetable broth: 2 cups
- pinto beans: 1 can (14 ounce can, drained)
Metric Conversion
Stages of cooking
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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.
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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.
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Remove the pot from the heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
