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Zesty Mexican Rice and Beans

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PREP TIME
5 min
COOKING TIME
25 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner
Zesty Mexican Rice and Beans
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
Instructions
1
Heat the olive oil in a medium-sized cooking vessel over a moderately high heat setting. Sear and mix the onion, roasted poblano pepper, and minced garlic in the hot oil for a period of 2 to 3 minutes. Introduce the rice into the pot and cook, stirring occasionally, until the rice is fully coated in oil, approximately 2 minutes. Add a pinch of paprika, cumin, oregano, salt, and black pepper to season the dish.
2
Next, incorporate the tomato paste into the mixture and cook for 1 to 2 minutes. Add a generous amount of vegetable broth and pinto beans into the pot. Bring the mixture to a rolling boil; then, decrease the heat to a low setting and cover the pot. Allow it to simmer until the rice is tender, taking around 15 to 20 minutes.
3
Once the cooking process is complete, remove the pot from the heat source and keep it covered. Allow it to rest for at least 5 minutes before serving. Finally, use a fork to gently fluff the rice mixture.