Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) pinto beans, drained and rinsed
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups vegetable broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne pepper
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for 5-7 minutes until translucent and softened. Stir in the minced garlic and cook for another 60 seconds.
  2. Add the uncooked white rice to the pot and stir for 2 minutes to lightly toast the grains. Stir in the cumin, smoked paprika, salt, black pepper, and cayenne pepper.
  3. Pour in the vegetable broth and fire-roasted diced tomatoes. Bring the mixture to a boil, then immediately reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes.
  4. Quickly lift the lid and fold in the rinsed pinto beans. Replace the lid and cook for another 5-10 minutes on low heat until beans are heated through.
  5. Remove the pot from the heat. Stir in the fresh lime juice and chopped cilantro. Let the dish rest, covered, for 5 minutes before fluffing with a fork.