This Mexican beans and rice recipe is spicy and delicious
Prep Time
5 mins
Dificult
Medium
Servings
35 mins
Ingredients
Instructions
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.
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 the pot from the heat
keep covered
and let stand for at least 5 minutes. Fluff with a fork.
Recipe Tip
You can use green bell pepper instead of poblano and chicken broth instead of vegetable broth.