Rating: 4.5 stars 4.4
19 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This Mexican beans and rice recipe is spicy and delicious. If desired, you can use green bell pepper instead of poblano and chicken broth instead of vegetable broth.

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
4
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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 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. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and black 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 the pot from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

Nutrition Facts

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