I made this as a side dish for Saturday’s boozy pork dish, but this is really a solid main dish perfect for Meatless Mondays. I would probably make this a couple of days in advance and reheat. I had it left over for lunch on the following Monday and found that the flavors had really developed into something special.
Mexican Beans and Rice
Adapted from Stefano Faita at CBC’s In The Kitchen
- 2 tbsp. olive oil
- 1 small yellow onion, diced
- 1 small poblano pepper, seeded and diced
- 1 garlic clove, chopped
- 1 packet Goya Sazon with saffron
- 1 cup basmati rice
- Freshly ground black pepper
- 2 tbsp. tomato paste
- 14 oz. can pinto beans, rinsed and drained
- 2 cups chicken stock or vegetable stock
Heat olive oil in a large saucepan over medium-high heat. When it shimmers, at the onion, poblano and garlic. Saute 3 minutes, or until the onion is soft. Stir in the rice, coating it in oil, and cooking until the rice gives off a nutty aroma. Add the sazon and black pepper.
Add the tomato paste and cook 2 minutes. Add stock and beans, then bring to a boil. Reduce heat to low, cover and simmer 20 minutes. Remove from heat and let stand covered for five minutes.