Rating: 4.4 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Spicy, delicious Mexican rice and beans.

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can use a green bell pepper instead of poblano and chicken broth instead of vegetable, if preferred.

Nutrition Facts

348 calories; protein 9.8g; carbohydrates 59.2g; fat 8.8g; sodium 624.3mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
06/14/2020
This was an excellent and easy to follow recipe that gave some really great and flavorful rice in the end. I'll be making this again and again for sure. I did combine it in a bowl with Chef John's "Chicken a la Crema" (here on AllRecipes) and I do recommend the combination. The chicken dish has a broth that mixes wonderfully with this rice and it's a very hearty combo. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/17/2020
Simple and delicious as written. It does however make a lot more than 4 servings. Bonus! Read More
(2)
Rating: 5 stars
05/06/2020
I used a diced green bell pepper and a diced jalapeno instead of the poblano pepper because that's all I had. I also added a can of fire roasted tomatoes because it seemed like a good idea. This recipe turned out so good! Served it along side salmon tacos. Will definitely make it again. Read More
(1)
Rating: 4 stars
03/14/2021
I made it with black beans and we enjoyed it. I may have not simmered it long enough because the rice seem a bit under cooked. We will definitely have this again. It is great reheated for left overs. Read More
(1)
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Rating: 4 stars
03/31/2021
This was very good. I made as written except using chicken stock and regular long grain rice. Read More
Rating: 5 stars
10/19/2020
Turned out great! The only thing I didn't like was that the rice was very sticky and stayed clumped together, but the flavor outweighed that fact. I doubled the recipe and it made a LOT! I served it with a roasted pork shoulder & it was a great pairing! Read More
Rating: 4 stars
05/06/2021
Happy Cinco de Mayo!! I made this for lunch today with the following substitutions: 1 - I used red onion, 2 - I only had white rice, 3 - I did not have any tomato paste, I used a mix of Sriracha, Hoisin Sauce, Tabasco Sauce, and olive oil, 4 - I did not have Poblano peppers, I only had serrano or jalapeno peppers. so I used two Serrano peppers, several tines spicier. 5 - To the spice blend I added a dash of cayenne and chili pepper powder and used No Salt (salt substitute), 6 - I prepared fresh dried pinto beans instead of canned. 7 - When complete I topped with fresh chopped Parsley and Cilantro. It came out good, spicy as well. Read More
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Rating: 5 stars
06/14/2020
This was an excellent and easy to follow recipe that gave some really great and flavorful rice in the end. I'll be making this again and again for sure. I did combine it in a bowl with Chef John's "Chicken a la Crema" (here on AllRecipes) and I do recommend the combination. The chicken dish has a broth that mixes wonderfully with this rice and it's a very hearty combo. Read More
Rating: 2 stars
04/18/2021
I found this to be quite bland. Added cayenne, doubled the tomato paste, extra salt and chili powder and it was still just okay. Also needed to increase the vegetable broth and the cooking time. Maybe I missed something? Read More