Mexican Rice and Beans

Tender rice with hearty, rich pinto beans simmered in a pot of broth and aromatic spices makes this Mexican rice and beans with corn recipe an excellent main course or side dish!

📝 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. 1Heat olive oil in skillet over medium-high heat until shimmering.
2. 2Saute garlic, onion, poblano pepper, and green bell pepper for 1-2 minutes.
3. 3Add in rinsed and drained rice. Sauté, stirring occasionally, until rice is lightly browned.
4. 4Sprinkle with 1 1/2 tablespoons of the Mexican seasoning and stir together.
5. 5Stir 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. 6Add in tomatoes, remaining 1 1/2 tablespoons of Mexican seasoning, cilantro, pinto beans, and corn. Stir together and heat through.