Mexican Rice and Beans

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

Instructions

1. 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.
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.
3. Remove the pot from the heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.