Mexican-Inspired Rice and Beans

Ingredients Needed

• 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

Instructions

1. Heat olive oil in a medium-sized pot over medium-high heat. Add the onion, poblano pepper, and garlic, cooking for 2 to 3 minutes until softened. Stir in the rice and cook, stirring occasionally, until the rice is evenly coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and black pepper.

2. Stir in tomato paste and cook for 1 to 2 minutes. Pour in the vegetable broth and add the pinto beans. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes, or until the rice is tender.

3. Remove the pot from the heat, keep it covered, and let it sit for at least 5 minutes. Fluff the rice with a fork before serving.

Cooking Tip

Nutritional Information (per serving)