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Ingredients
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2 tablespoons olive oil
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1 small onion, diced
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1 small poblano pepper, diced
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1 clove garlic, chopped
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1 cup basmati rice
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2 teaspoons paprika
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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salt and ground black pepper to taste
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2 tablespoons tomato paste
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2 cups vegetable broth
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1 (14 ounce) can pinto beans, rinsed and drained
Directions
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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.
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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.
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Remove the pot from the heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
Recipe Tip
You can use green bell pepper instead of poblano and chicken broth instead of vegetable broth.
Nutrition Facts (per serving)
| 348 | Calories |
| 9g | Fat |
| 59g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 348 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 1g | 7% |
| Sodium 624mg | 27% |
| Total Carbohydrate 59g | 22% |
| Dietary Fiber 7g | 25% |
| Total Sugars 4g | |
| Protein 10g | 20% |
| Vitamin C 12mg | 14% |
| Calcium 78mg | 6% |
| Iron 3mg | 17% |
| Potassium 413mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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