Draggingtree Posted September 4, 2020 Share Posted September 4, 2020 Mexican Rice and Beans Spicy, delicious Mexican rice and beans. By Afzal Najam Prep: 10 mins Cook: 25 mins Additional: 5 mins Total: 40 mins Servings: 4 Yield: 4 servings Ingredients 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 Directions 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. 1 Link to comment Share on other sites More sharing options...
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