Mexican Rice and Black Beans
A hearty and healthy rice and bean dish that is easy to make and ready to serve in 30 minutes!
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Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1/2 cup yellow onion diced
- 1 large poblano pepper diced
- 1 large clove garlic minced
- 1 cup medium grain white rice uncooked
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 2 cups vegan chicken-style broth
- 15 ounces canned black beans rinsed and drained
Instructions
- Into a medium-size saucepan over medium-high heat, add olive oil. When the oil is hot, add the onion. and poblano pepper. Saute 3 minutes, until softened.
- Add the garlic and continue sauteing an additional 1 minute.
- Add the rice, paprika, ground cumin, dried oregano, sea salt, and ground black pepper. Stir to combine and coat the rice with oil.
- Stir in the tomato paste. Continue cooking, stirring frequently, for 1 minute.
- Add the vegan chicken-style broth and black beans. Bring to a boil then reduce heat to low.
- Cover and simmer 20 minutes, until rice is tender.
- Fluff rice with a fork and serve hot.
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