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Mexican Rice and Black Beans - A hearty and healthy rice and bean dish that is easy to make and ready to serve in less than 30 minutes!

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!
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4
Author: Holly Gray

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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