Authentic Mexican Rice and Beans Recipe

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. In a medium pot, heat olive oil over medium-high heat. Sauté diced onion, poblano pepper, and minced garlic in the hot oil for 2 to 3 minutes, stirring frequently. Add basmati rice and cook, stirring occasionally, ensuring each grain is coated in oil, about 2 minutes. Season generously with paprika, cumin, oregano, salt, and freshly ground black pepper.
2. Incorporate tomato paste into the mixture and cook for an additional 1 to 2 minutes. Pour in vegetable broth and add pinto beans. Bring the mixture to a rolling boil, then reduce heat to low. Cover the pot and let it simmer until the rice is tender and fluffy, approximately 15 to 20 minutes.
3. Take the pot off the heat source, keep it covered, and allow it to rest for a minimum of 5 minutes. Gently fluff the rice and beans with a fork before serving.

Nutrition

• Calories: 348 kcal
• Fat Content: 9 g
• Fiber Content: 7 g
• Sugar Content: 4 g
• Sodium Content: 624 mg
• Protein Content: 10 g
• Carbohydrate Content: 59 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g