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Mexican Rice

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Peggy
a white bowl filled with rice and beans on top of a blue checkered table cloth
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40min · 4 servings 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 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 a
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