Mexican Rice and Black Beans
A hearty and healthy rice and bean dish that is easy to make and ready in 30 minutes!
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Servings: 4
Calories: 264kcal
Ingredients
- 2 tablespoons olive oil
- 1/2 cup yellow onion diced
- 1 large poblano pepper diced
- 1 teaspoon garlic minced
- 1 cup medium grain white rice uncooked
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 2 cups chicken-style broth
- 1 15-ounce can black beans rinsed and drained
Instructions
- Set a medium saucepan over medium-high heat and add the olive oil. When the oil is hot, add onion and poblano pepper, sautéing for about 3 minutes until softened. Add garlic and cook for an additional 30 seconds.
- Stir in the rice, paprika, ground cumin, dried oregano, salt, and pepper, coating the rice evenly in oil and spices. Mix in the tomato paste and cook for 1 minute, stirring frequently.
- Pour in the chicken-style broth and stir in the black beans. Bring to a boil, then reduce the heat to low.
- Cover the saucepan and let the mixture simmer for 20 minutes or until the rice is tender and has absorbed the liquid.
- Remove from heat, fluff the rice with a fork, and serve hot.
Nutrition
Calories: 264kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 651mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 31mg | Calcium: 43mg | Iron: 1mg
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