Mexican Rice and Beans

Name: Mexican Rice and Beans
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 1 small poblano pepper, diced; 1 clove garlic, chopped; 1 cup basmati rice; 2 teaspoons paprika; 1 teaspoon ground cumin; 1 teaspoon dried oregano; salt and ground black pepper to taste; 2 tablespoons tomato paste; 2 cups vegetable broth; 1 (14 ounce) can pinto beans, rinsed and drained

⏱️ Ready in 35 min 🥄 Prep 10 min 🔥 Cook 25 min 👥 4 servings 👁️ 7 views

Mexican Rice and Beans is an moderately easy dinner you can prepare in just 35 minutes. Made with 2 tablespoons olive oil, 1 small onion, diced, 1 small poblano pepper, diced, 1 clove garlic, chopped and 1 cup basmati rice, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 10 min

Cook 25 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 348

% Daily Value*

Total Fat 8.8g 11%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 624mg 27%

Total Carbohydrate 59.2g 22%

Dietary Fiber 6.9g 25%

Total Sugars 3.9g

Protein 9.8g 20%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat olive oil over medium-high heat.

Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes.

Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes.

Season with paprika, cumin, oregano, salt, and pepper.

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.

Remove from heat, keep covered, and let stand for at least 5 minutes.

Fluff with a fork.