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–+ servings

Mexican Rice and Beans

mexican rice and beans is a vibrant vegetarian dinner recipe featuring fluffy basmati rice, hearty pinto beans, and roasted poblanos seasoned with paprika, cumin, and oregano.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 poblano pepper seeded and diced
  • 2 cloves garlic minced
  • 1 cup basmati rice rinsed
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 15-ounce can pinto beans, drained and rinsed
  • 2 cups vegetable broth

Method
 

  1. Heat the olive oil in a medium pot over medium-high heat.
  2. Add the diced onion, poblano pepper, and minced garlic. Cook and stir for 2–3 minutes until softened.
  3. Stir in the rinsed basmati rice and cook, stirring occasionally, until each grain is coated in oil (about 2 minutes).
  4. Season with paprika, ground cumin, dried oregano, salt, and black pepper. Mix well.
  5. Pour in the vegetable broth and add the pinto beans. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until rice is tender and liquid is absorbed.
  6. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.
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