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Mexican Rice And Beans

Mexican Rice and Beans Recipe

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • 14.5 oz can diced tomatoes, with their juices
  • 15 oz can pinto beans, drained and rinsed
  • 1 ½ cups vegetable broth
  • 1 tsp fine sea salt
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro

Method
 

  1. Heat the oil in a large skillet over medium heat. Cook the onion until soft, about 5 minutes, then add the garlic and cook 30 seconds more.
  2. Stir in the rice and toast for 2 minutes, stirring often, until the grains turn opaque and smell toasty.
  3. Add the tomato paste, cumin, and chili powder. Stir for 1 minute, then pour in the diced tomatoes with their juices, the beans, broth, and salt. Bring to a boil, cover, and simmer on low for 20 minutes.
  4. Remove from heat and let sit, covered, for 5 minutes. Uncover, add the lime juice, and fluff with a fork while folding in the cilantro. Serve hot.

Notes

Canned beans and broth can vary a lot in saltiness, so taste the finished dish before adding any extra salt. For an even deeper tomato flavor, use fire-roasted diced tomatoes.