MEXICAN PINTO BEANS AND RICE RECIPES

MEXICAN RICE AND BEANS RECIPE | ALLRECIPES

Mexican Rice and Beans Recipe | Allrecipes image

Spicy, delicious Mexican rice and beans.

Provided by Afzal Najam

Categories Main Dishes Rice Beans and Rice Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 small onion, diced
1 small poblano pepper, diced
1 clove garlic, chopped
1 cup basmati rice
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 (14 ounce) can pinto beans, rinsed and drained

Steps:

Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and 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 from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 347.7 calories, CarbohydrateContent 59.2 g, FatContent 8.8 g, FiberContent 6.9 g, ProteinContent 9.8 g, SaturatedFatContent 1.3 g, SodiumContent 624.3 mg, SugarContent 3.9 g

FIESTA MEXICAN RICE AND PINTO BEANS RECIPE - PILLSBURY.COM

Fiesta Mexican Rice and Pinto Beans Recipe - Pillsbury.com image

rice and beans come together in this spicy side dish. Prefect if you love Mexican cuisine.

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1 tablespoon margarine or butter
2 garlic cloves, chopped
1 poblano chile, seeded, chopped
3/4 cup uncooked regular long-grain white rice
1 (14 1/2-oz.) can ready-to-serve chicken broth
1/4 cup water
1 (15.5-oz.) can pinto beans, drained
1/2 cup frozen corn
1/2 cup chili sauce

Steps:

Melt margarine in large skillet over medium heat. Add garlic and chile; cook and stir 1 to 2 minutes or until tender. Add rice; cook and stir 1 minute.
Slowly stir in broth and water. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes.
Add beans and corn; mix well. Cook an additional 5 to 10 minutes or until rice is tender and liquid is absorbed. Stir in chili sauce. Cook until thoroughly heated.

Nutrition Facts : Calories 150 , CarbohydrateContent 28 g, CholesterolContent 0 mg, FiberContent 3 g, ProteinContent 5 g, SaturatedFatContent 0 g, ServingSize 1/2 Cup, SodiumContent 480 mg, SugarContent 4 g

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