When the beans reach a boil, reduce the heat to a simmer.
Mexican Rice And Beans
Stir in central american red beans, rice and adobo;
Recipe Summary Mexican Rice And Beans
Spicy, delicious Mexican rice and beans.Ingredients | Vegetarian Recipes With Rice And Beans
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
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.
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.
You can use a green bell pepper instead of poblano and chicken broth instead of vegetable, if preferred.
Info | Vegetarian Recipes With Rice And Beans
prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
4
Yield:
4 servings
