Mexican Inspired Pinto Beans And Rice Food

MEXICAN RICE AND BEANS

Steps:

• Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
• Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
• Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

SIMPLE MEXICAN RICE AND BEAN BAKE

Steps:

• Preheat oven to 350°F.
• Grease an 8in square baking dish.
• Mix rice, egg, 1/2 cup of salsa, 1/2 cup of cheese and chili powder, press into bottom of dish.
• Mix beans and remaining salsa.
• Spoon over rice mixture.
• Sprinkle with remaining cheese.
• Bake 30 minutes.