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Mexican Rice and Black Beans Recipe

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4.8 from 13 reviews

A flavorful Mexican rice and black beans dish cooked with aromatic spices, poblano pepper, and tomato paste for a hearty and satisfying side or main course.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup yellow onion, diced
  • 1 large poblano pepper, diced
  • 1 teaspoon garlic, minced
  • 1 cup medium grain white rice, uncooked
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 2 cups chicken-style broth
  • 1 15-ounce can black beans, rinsed and drained

Instructions

  1. Heat oil and sauté vegetables: Set a medium saucepan over medium-high heat and add the olive oil. When the oil is hot, add the diced onion and poblano pepper, sautéing for about 3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds to release its flavor.
  2. Add rice and spices: Stir in the uncooked rice, paprika, ground cumin, dried oregano, salt, and black pepper, coating the rice evenly in the oil and spices. Mix in the tomato paste and cook for 1 minute, stirring frequently to combine all ingredients well.
  3. Combine broth and beans: Pour in the chicken-style broth and stir in the rinsed and drained black beans. Bring the mixture to a boil over medium-high heat.
  4. Simmer the rice: Reduce the heat to low, cover the saucepan with a lid, and let the mixture simmer for 20 minutes or until the rice is tender and has absorbed the liquid completely.
  5. Finish and serve: Remove the saucepan from heat. Fluff the rice with a fork to separate the grains and serve hot as a delicious side dish or main course.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • If you prefer a spicier dish, add chopped jalapeño or a pinch of cayenne pepper with the spices.
  • To make this dish gluten-free, ensure the broth and tomato paste are gluten-free certified.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of water and warm in a skillet or microwave to maintain moisture.

Find it online: https://cravedishes.com/mexican-rice-and-black-beans-recipe/