This is a recipe I simply came up with.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
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
Instructions
- 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.
- If desired, you can use green bell pepper instead of poblano and chicken broth instead of vegetable broth.
Reviews
Yum!! My only variation was an added jalapeño.
I made it with black beans instead of pinto. Otherwise made it exactly as instructed. Came out perfect and I’ll be making it again. Next time I’ll probably add cayenne pepper for some heat.
It was okay just not as good as I hoped.
I thought this was delicious. I used ingredient amounts specified in the recipe. I didn’t have quite 2 tablespoons of olive oil (running low), but everything worked out fine. Don’t know that my times were exactly as in the recipe. I loaded my dishwasher while the dish was cooking and it definitely sat a bit longer than the 5 minutes off the heat, but the dish turned out perfectly..
By far the best rice and beans I’ve tried! For everyone who ended up needing more cooking time I suspect you didn’t fry your rice long enough before adding the broth. Definitely use more oil though, you’ll need to add some more after you saute your veggies and garlic (and DON’T LIFT THE LID UNTIL AFTER THE 10-15 min OFF HEAT, so so important). I’ve made so many variations of rice and beans and this one was THE family favorite!
Followed to the letter. After15 minutes at gentle simmer, 2 cups of vegetable broth had gone dry and rice was still crunchy. Might want to think about using more liquid. Just okay.
I make it easy… I substitute 25% of water with salsa I sauté the rice in butter, when it starts to color I add the water/salsa mix cover and get the rest of the meal ready
4 stars for flavor. I roasted my poblano first and removed the skin. I did not use a non stick pot and the bottom burned. I think I needed much more oil.
Needs a lot more liquid and a lot more time to cook 🙁
We loved this recipe! It was slightly sticky maybe because I only had tomato sauce instead of paste. But the favor was fabulous. It will become a staple in this house.
Had green pepper and red onion already finely chopped, so used that. Added 1/2 tsp chipotle chili powder to make up for lack of heat. Bloomed all the seasonings in the pan before sautéing veggies. Only had a can of black beans instead of pinto. Let a slight “crust” form on the bottom. Topped with a dollop of sour cream. Absolutely delicious and quick weekday dinner!
Love it and my family loved it too. Keeper.
Flavor turned out amazing! I just put a little bit of salsa in mine and some green chilis. I’ve already made it twice!
Great flavor, perfect pairing for a quick weeknight taco dinner. I used roasted hatch chilis in it, but I think whatever peppers you have on hand would work great as well. I love that this used common pantry ingredients, it’s nice to be able to put together a tasty dish without buying special ingredients!
So Good, thanks for the recipe. I had no idea of the ingredients involved. The Vegetable broth and tomato paste were great to work with.
Happy Cinco de Mayo!! I made this for lunch today with the following substitutions: 1 – I used red onion, 2 – I only had white rice, 3 – I did not have any tomato paste, I used a mix of Sriracha, Hoisin Sauce, Tabasco Sauce, and olive oil, 4 – I did not have Poblano peppers, I only had serrano or jalapeno peppers. so I used two Serrano peppers, several tines spicier. 5 – To the spice blend I added a dash of cayenne and chili pepper powder and used No Salt (salt substitute), 6 – I prepared fresh dried pinto beans instead of canned. 7 – When complete I topped with fresh chopped Parsley and Cilantro. It came out good, spicy as well.
I found this to be quite bland. Added cayenne, doubled the tomato paste, extra salt and chili powder and it was still just okay. Also needed to increase the vegetable broth and the cooking time. Maybe I missed something?
This was very good. I made as written except using chicken stock and regular long grain rice.
I made it with black beans and we enjoyed it. I may have not simmered it long enough because the rice seem a bit under cooked. We will definitely have this again. It is great reheated for left overs.
Turned out great! The only thing I didn’t like was that the rice was very sticky and stayed clumped together, but the flavor outweighed that fact. I doubled the recipe and it made a LOT! I served it with a roasted pork shoulder & it was a great pairing!
This was an excellent and easy to follow recipe that gave some really great and flavorful rice in the end. I’ll be making this again and again for sure. I did combine it in a bowl with Chef John’s “Chicken a la Crema” (here on AllRecipes) and I do recommend the combination. The chicken dish has a broth that mixes wonderfully with this rice and it’s a very hearty combo.