Mexican Rice and Beans

Ingredients

• 2 Tablespoons olive oil
• 1 Tablespoon minced garlic
• 1/2 cup diced onion
• 1/4 cup diced poblano pepper
• 1/4 cup diced green bell pepper
• 1 cup long grain white rice (rinsed and drained)
• 3 Tablespoons Mexican seasoning (divided)
• 1 Tablespoon tomato paste
• 2 cups vegetable broth
• 14 ounces fire roasted diced tomatoes (undrained)
• 1/4 cup minced cilantro
• 14 ounces pinto beans (one can, drained and rinsed)
• 3/4 cup frozen corn (thawed)

Instructions

1. 1

   Heat olive oil in skillet over medium-high heat until shimmering.

2. 2

   Saute garlic, onion, poblano pepper, and green bell pepper for 1-2 minutes.

3. 3

   Add in rinsed and drained rice. Sauté, stirring occasionally, until rice is lightly browned.

4. 4

   Sprinkle with 1 1/2 tablespoons of the Mexican seasoning and stir together.

5. 5

   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.

6. 6

   Add in tomatoes, remaining 1 1/2 tablespoons of Mexican seasoning, cilantro, pinto beans, and corn. Stir together and heat through.