Mexican Rice and Beans

This Mexican staple is a quick and easy side for fajitas, tacos or Huevos Rancheros.


INGREDIENTS

2 tbsp. olive oil
1 small onion, diced
1 small poblano pepper or green pepper, diced
1 garlic clove, chopped
1 tsp. cumin
1 tsp. dried oregano
2 tsp. paprika
1 cup basmati rice
2 tbsp. tomato paste
1 (14-ounce) can pinto beans, rinsed and drained
2 cups chicken stock or vegetable stock


PREPARATION

In a medium saucepan, heat olive oil over medium high heat. Add onion, poblano pepper and garlic, sauté for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with cumin, oregano, paprika, and salt and pepper.

Add tomato paste, cook for 1 to 2 minutes. Add chicken stock and beans. Bring to a boil and reduce heat to low. Cover and simmer for 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with fork.



Yield: 4 servings.