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Mexican Rice and Beans


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Mexican Rice and Beans

    Spicy, delicious Mexican rice and beans.

By Afzal Najam


10 mins


25 mins


5 mins


40 mins




4 servings



Ingredient Checklist

·      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

·      1 pinch salt and ground black pepper to taste

·      2 tablespoons tomato paste

·      2 cups vegetable broth

·      1 (14 ounce) can pinto beans, rinsed and drained


Instructions Checklist

·      Step 1

Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.

·      Step 2

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.

Cook's Note:

You can use a green bell pepper instead of poblano and chicken broth instead of vegetable, if preferred.

Nutrition Facts

Per Serving:

347.7 calories; protein 9.8g 20% DV; carbohydrates 59.2g 19% DV; fat 8.8g 14% DV; cholesterolmg; sodium 624.3mg 25% DV.

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