Mexican Rice and Beans

Simple and delicious as written. It does however make a lot more than 4 servings. Bonus!

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.

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.

Great flavor, perfect pairing for a quick weeknight taco dinner. I used roasted hatch chilis in it, but I think whatever peppers you have on hand would work great as well. I love that this used common pantry ingredients, it's nice to be able to put together a tasty dish without buying special ingredients!

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.

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?

We loved this recipe! It was slightly sticky maybe because I only had tomato sauce instead of paste. But the favor was fabulous. It will become a staple in this house.

Love it and my family loved it too. Keeper.

Flavor turned out amazing! I just put a little bit of salsa in mine and some green chilis. I've already made it twice!

This was very good. I made as written except using chicken stock and regular long grain rice.

Had green pepper and red onion already finely chopped, so used that. Added 1/2 tsp chipotle chili powder to make up for lack of heat. Bloomed all the seasonings in the pan before sautéing veggies. Only had a can of black beans instead of pinto. Let a slight "crust" form on the bottom. Topped with a dollop of sour cream. Absolutely delicious and quick weekday dinner!

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.

So Good, thanks for the recipe. I had no idea of the ingredients involved. The Vegetable broth and tomato paste were great to work with.

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!