This Mexican beans and rice recipe is spicy and delicious.
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
Directions
Step 1
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.
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.
Step 3
Remove the pot from the heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
Tips
If desired, you can use green bell pepper instead of poblano and chicken broth instead of vegetable broth.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 348 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat1g | 7% |
Sodium624mg | 27% |
Total Carbohydrate59g | 22% |
Dietary Fiber7g | 25% |
Total Sugars4g | |
Protein10g | |
Vitamin C12mg | 61% |
Calcium78mg | 6% |
Iron3mg | 17% |
Potassium413mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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