We have steamed rice with lentils (dal) and curries.
Mexican Rice And Beans
Quick and easy black beans and rice with onion, bell pepper, garlic, tabasco, oregano, and white rice.
Recipe Summary Mexican Rice And Beans
Spicy, delicious Mexican rice and beans.Ingredients | Vegetarian Recipes With Rice And Beans
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
Directions
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.
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.
You can use a green bell pepper instead of poblano and chicken broth instead of vegetable, if preferred.
Info | Vegetarian Recipes With Rice And Beans
prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
4
Yield:
4 servings
