Name: Mexican Rice and Beans
Prep time: 5 min
Cook time: 25 min
Total time: 35 min
Yield: 4
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

Cook Time: 25 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 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

Directions

Heat olive oil in a medium pot over medium-high heat. Cook and stir the diced onion, poblano pepper, and chopped garlic in the hot oil for 2 to 3 minutes.
Add the rice to the pot and cook, stirring occasionally, until the rice is fully coated with oil, about 2 minutes.
Season the mixture with paprika, cumin, oregano, salt, and black pepper. Stir to combine.
Mix in the tomato paste and cook for 1 to 2 minutes, allowing the flavors to meld together.
Add the vegetable broth and pinto beans. Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and simmer for 15 to 20 minutes, or until the rice is tender and the liquid has been absorbed.
Once the rice is cooked, remove the pot from the heat. Keep it covered and let it stand for at least 5 minutes to allow the rice to set.
Fluff the rice with a fork before serving.

Recipe Tip

You can substitute the poblano pepper with a green bell pepper and use chicken broth instead of vegetable broth for a different flavor profile.

Nutrition Facts (per serving)

Nutrition Facts	Amount Per Serving
Calories	348
Total Fat	9g (11% DV)
Saturated Fat	1g (7% DV)
Sodium	624mg (27% DV)
Total Carbohydrate	59g (22% DV)
Dietary Fiber	7g (25% DV)
Total Sugars	4g
Protein	10g (20% DV)
Vitamin C	12mg (14% DV)
Calcium	78mg (6% DV)
Iron	3mg (17% DV)
Potassium	413mg (9% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Michael Carter

10/01/2025 06:07:41 AM

This dish was absolutely delightful! I cooked the rice separately before adding it to the spices and other ingredients. To balance out the pinto beans, I increased the portion of rice and spices/paste by half. Since poblanos were unavailable at my local supermarket, I opted for padrón peppers instead. My friends were very impressed with the recipe, and I've already shared it with them. 😊

Barbara Harris

09/30/2025 09:22:14 PM

Happy Cinco de Mayo!! I made this dish for lunch today and made a few substitutions: 1 - I used red onion instead of white onion, 2 - I used white rice instead of the recommended rice type, 3 - Instead of tomato paste, I improvised with a mix of Sriracha, Hoisin Sauce, Tabasco Sauce, and olive oil, 4 - I didn't have Poblano peppers so I used Serrano and jalapeno peppers - making it spicier, 5 - I added a dash of cayenne and chili pepper powder to the spice blend and used No Salt instead of regular salt, 6 - I used freshly prepared dried pinto beans instead of canned beans, 7 - I topped it off with fresh chopped Parsley and Cilantro. The dish turned out well and quite spicy.

Joshua Flores

09/28/2025 08:02:41 PM

Great product! I modified the recipe a bit by incorporating my own Mexican rice recipe. I swapped poblano for green chiles and used diced tomatoes instead of tomato paste. By draining the tomatoes and combining their juice with chicken broth, I achieved a delicious base. I adjusted the seasonings slightly, opting for less paprika and a tad more cumin.

Margaret Evans

09/28/2025 11:39:16 AM

I absolutely adore this recipe! It has become my favorite choice for a hearty family lunch, and my whole family can't get enough of it. The flavors are incredible. I used to rely on a different rice and beans recipe, but one day when I couldn't find it, I stumbled upon this gem - and it's a game-changer! Not only is it tastier, but it's also healthier than my previous go-to. I sometimes toss in some canned green chiles for an extra kick, and I always finish it off with a sprinkle of Tajin, which takes the flavor up a notch. I enjoy using black beans instead of pinto beans and chicken bone broth instead of vegetable broth when I don't have it stocked. I highly recommend giving this recipe a try, it's fantastic!

Elizabeth Nelson

10/01/2025 10:42:48 PM

I decided to use a can of green chilies instead of a poblano pepper since I didn't have one. This has quickly become my top favorite recipe, and I will absolutely be making it again!

Angela Roberts

09/30/2025 02:35:19 PM

The Mexican rice is absolutely phenomenal! My husband couldn't stop praising it!

Rebecca Carter

09/30/2025 07:43:15 PM

I followed the recipe precisely the first time, and a week later I added a small twist for Cinco de Mayo. We absolutely loved it! This dish has earned a permanent spot in our regular rotation.

Carol Lopez

09/30/2025 08:17:24 AM

Requires additional liquid and was lacking in richness. For my next attempt, I plan to incorporate 2.5 cups of chicken broth and 3 tablespoons of butter. Adding MSG along with the liquid could also enhance the flavor.