How to Make Mexican Rice and Beans - A Step-by-Step Guide

Mexican cuisine is known for its bold and vibrant flavors, and one classic dish that truly encompasses these qualities is Mexican Rice and Beans. This hearty and satisfying dish is a staple in Mexican households, and for good reason. It's not only delicious, but it's also a great way to incorporate protein, fiber, and various nutrients into your diet.

What makes Mexican Rice and Beans so special is the way the flavors come together to create a delicious and comforting meal. The rice i...

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Ingredients

  • 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

Information

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 35 mins
  • Servings: 4

  • 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 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.
  • Nutrition

    348 cal.

    • Total Fat: 9g
    • Saturated Fat: 1g
    • Sodium: 624mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 7g
    • Total Sugars: 4g
    • Protein: 10g
    • Vitamin C: 12mg
    • Calcium: 78mg
    • Iron: 3mg
    • Potassium: 413mg