Al Dente On The Side: Mexican Beans and Rice

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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.

 

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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

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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.

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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.

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