Ingredients
4
4 servings
- •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
- 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.
Nutritional Facts
Per 4 servings
- Calories: 348
- Carbohydrate: 59g
- Fat: 9g
- Fiber: 7g
- Protein: 10g
- Sugar: 4g
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