Mexican Rice and Beans

Spicy, delicious Mexican rice and beans.

Step: 1

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.

Step: 2

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.

Per Serving: 348 calories; protein 9.8g; carbohydrates 59.2g; fat 8.8g; sodium 624.3mg.

Prepare your food in advance can be best to feel enjoyable when you do it with your favorite music in the background , a relaxing beverage of choice or even a partner. It is helpful to write every step you fell right to create the food , which may include all of it from your tools and utensils to your ingredients . Be sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Having the right cooking tools is just as one most required as having the right ingredients . This includes all of from pots, pans, bowls and utensils to those core of items that are sometimes to forget, such as parchment paper and foil. Items like crunch bottles for make sure to the perfect drizzle or decoration to your dish and long tweezers to arrange smaller and thinner foods are a must-have for any home chef.