Mexican Rice and Beans

Servings: servings (4 cups total)

Calories: 460cal

Heat olive oil in skillet over medium-high heat until shimmering.
2 Tablespoons olive oil
Saute garlic, onion, poblano pepper, and green bell pepper for 1-2 minutes.
1 Tablespoon minced garlic, 1/2 cup diced onion, 1/4 cup diced poblano pepper, 1/4 cup diced green bell pepper
Add in rinsed and drained rice. Sauté, stirring occasionally, until rice is lightly browned.
1 cup long grain white rice
Sprinkle with 1 1/2 tablespoons of the Mexican seasoning and stir together.
Stir in tomato paste until combined, then add the broth. Cover and bring to a boil, then reduce to low and simmer for 20-25 minutes, or until most of the liquid absorbed.
1 Tablespoon tomato paste, 2 cups chicken broth
Add in tomatoes, remaining 1 1/2 tablespoons of Mexican seasoning, cilantro, pinto beans, and corn. Stir together and heat through.
14 ounces fire roasted diced tomatoes, 1/4 cup minced cilantro, 14 ounces pinto beans, 3/4 cup frozen corn

5 from 6 votes

Long grain white rice, such as the typical white rice or Basmati can be used. Be sure to rinse the rice until the water runs clear. Drain well. This is an important step to remove the excess surface starch, which helps prevent it from becoming gummy and clumping together.
Traditionally, pinto beans are used for this dish. They're creamy and provide excellent texture. You can use either pinto or black beans for this recipe. Black beans are heartier and more filling.
We used our homemade Mexican seasoning, which is a blend of paprika, garlic powder, oregano, cumin, onion powder, chili powder, and salt. You can also purchase premade Mexican seasoning at the grocery store.

Course: Sides

Cuisine: American, Mexican

Prep Time15

Cook Time25

Total Time40