Mexican Rice and Beans

By mjensen

Side dish

Ingredients

• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 small green or red pepper, chopped
• 1/2 tsp. ground cumin
• 1 tsp. dried oregano
• 2 tsp. paprika
• 1 cup brown rice, uncooked
• 2 tbsp. no-salt tomato paste
• 2 cups low-sodium chicken stock
• 1 can no-salt black or pinto beans (14 oz/398 ml), drained and rinsed
• 1/4 cup low-sodium natural salsa

Details

Servings 3
Preparation time 15mins
Cooking time 45mins
Adapted from cbc.ca

Preparation

Step 1

1. Add a splash of water or low-sodium chicken stock in a saucepan. Add onion, garlic, green pepper, cumin, oregano and paprika and saute until tender. Add rice and stir until properly coated.

2. Add tomato paste, chicken stock, beans and salsa and stir until fully combined.

3. Cover pot, bring to a boil, then simmer until all water has been absorbed. Serve with Pico de Gallo (my recipe).