Prep Time:
5 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
35 mins
Servings:
4
Ingredients
Directions
Heat olive oil in a medium pot over medium-high heat. Cook and stir onion, poblano pepper, and garlic in hot oil for 2 to 3 minutes. Add rice and cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and black pepper.
Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes.
Remove the pot from the heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
Recipe Tip
You can use green bell pepper instead of poblano and chicken broth instead of vegetable broth.
Nutrition Facts (per serving)
348
Calories
9g
Fat
59g
Carbs
10g
Protein
