Ranchero Rice and Beans
Authentic South of the border flavor in an easy-to-make one-pot dinner!
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Servings: 4
Calories: 228kcal
Ingredients
- 1 tablespoon olive oil
- 1/4 cup white onion
- 1/2 cup red bell pepper diced
- 1 jalapeno pepper seeded and finely diced
- 1 cup long-grain white rice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 8 ounces tomato sauce
- 1 cup vegan chicken-style broth
- 2 15-ounce cans pinto beans, rinsed and drained
- 2 tablespoons cilantro chopped
Instructions
- In a large saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion, bell pepper, and jalapeno. Saute for 2 minutes, or until vegetables are softened.
- Add the rice, cumin, paprika, black pepper, and salt. Saute for an additional 1 minute to lightly toast the rice.
- Stir in the tomato sauce and chicken-style broth. Bring to a boil then reduce heat to low, cover, and simmer for 20 minutes or until the rice is fully cooked. Remove from heat and fluff with a fork.
- Gently stir in the beans and adjust seasoning to taste. Sprinkle with cilantro and serve hot.
Nutrition
Calories: 228kcal | Carbohydrates: 43g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 800mg | Potassium: 296mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1029IU | Vitamin C: 34mg | Calcium: 29mg | Iron: 1mg
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