Spicy, delicious Mexican rice and beans.

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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)

Read More Reviews

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
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 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: 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)
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)
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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: 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
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