Have You Tried Making Mexican Rice And Beans, Here's How.

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Ingredients

SERVINGS:

2 tablespoons olive oil

1 onions (small, diced)

1 small, or green pepper, diced

1 garlic cloves (chopped)

1 teaspoon cumin

1 teaspoon dried oregano

2 teaspoons paprika

1 cup basmati rice

2 tablespoons tomato paste

14 ounces of 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, peppers and garlic, stir 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.