Arroz e feijão refogados fáceis

Ingredientes

• 1-2 tablespoons olive oil, divided
• 1/2 medium sized onion, diced (you can use whatever color you like)
• 1 small red bell pepper, diced
• 1 small green pepper, diced
• 2-3 cloves garlic, minced
• 1-2 tablespoons chopped jalapeno, I used pickled jalapeños
• 2-3 cups cooked rice, white or brown
• 1 (15 oz) can pinto beans, drained and rinsed
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1/2 teaspoon smoked paprika
• 1 teaspoon granulated garlic
• 1/2 teaspoon dried oregano
• 1 teaspoon salt, or more if desired
• 1/2 teaspoon black pepper
• Optional toppings: avocado, cilantro, cheese, sour cream, guacamole, tomato, salsa, hot sauce

Modo de preparo

1. 1

   Heat a large pan over medium heat and add about 2 teaspoons olive oil. Once hot, add in the diced onion, green pepper and red pepper. Mix together and cook until vegetables are softened, 2-3 minutes, and then add in the garlic and jalapeños. Cook for another 1-2 minutes.

2. 2

   Next, add in the cooked rice, pinto beans, all of the spices and about 1 more tablespoon of oil. You can use less if you like. Mix everything together until completely combined and use the back of a spatula to press the rice and bean mixture down. Let cook for a minute or two and then flip rice, press down again and cook another 2-3 minutes. It’s nice if you can brown the rice a little bit.

3. 3

   Remove rice from the heat and add in a small handful of chopped cilantro and a squeeze of fresh lime juice. Add extra salt and pepper if desired and mix together well. Serve in a bowl with your favorite toppings with a side of tortilla chips, if desired. You can also use for a taco or burrito filling. Enjoy!