Smoky Pinto Bean Stew With Cilantro Rice

1. 1

   Rinse rice in a fine-mesh sieve until water runs clear. Place rice in a small saucepan, along with water and 1/2 teaspoon salt and bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 17 minutes.

2. 2

   Meanwhile, halve bell pepper, remove stem and seeds, and cut into 1/2-inch pieces. Finely chop cilantro leaves and stems.

3. 3

   In a large saucepan, heat oil over medium flame until shimmering. Add paprika. Cook, stirring frequently, for 30 seconds. Add chopped bell pepper, 1/2 teaspoon salt, and a dash of pepper. Cover and cook, stirring occasionally, until peppers are soft, 4-5 minutes.

4. 4

   Rinse then add beans plus 1/4 cup water to the saucepan. Partially cover and cook over medium-high until beans are tender and liquid has thickened, about 10 minutes.

5. 5

   Add 1 tablespoon of cilantro mixture to rice, and separately to beans. Season to taste with salt and pepper. Serve rice topped with bean stew.

* Per serving · 4 servings · Values may vary.

No additional tips available.