Mexican Rice and Beans
A pantry-friendly, protein-packed dish that combines long-grain rice with seasoned pinto beans and warm spices, perfect for family dinners or as a side dish.
Ingredients
Main Ingredients
- 1 cup long-grain white rice, uncooked Approximately 185 g
- 1 cup pinto or black beans, cooked Approximately 170 g
- 2 tablespoons olive oil For sautéing
- 1 small onion, chopped For flavor
- 1 medium poblano pepper, chopped Optional for added flavor
- 2 cloves garlic, minced For flavor
- 2 tablespoons tomato paste Adds richness
- 2 cups vegetable broth Use certified gluten-free if required
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Heat olive oil in a medium pot over medium-high heat. Sauté until fragrant, about 2 to 3 minutes until onion is soft and translucent.
- Cook and stir onion, poblano pepper, and garlic in hot oil for 2 to 3 minutes. Add rice and cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and black pepper.
- 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 the heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
Notes
Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently to preserve texture, adding a splash of water if dry. For best results, do not exceed cooking liquid amounts and always toast rice before cooking.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 60gProtein: 12gFat: 15gSaturated Fat: 2gSodium: 500mgFiber: 7gSugar: 3g
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