Ingredients

• 2 tablespoon vegetable oil
• 1.5 cup long-grain white rice
• 1 yellow onion, diced
• 3 garlic, minced
• 1 ounce diced tomatoes with green chiles
• 2 cup vegetable broth
• 0.5 teaspoon ground cumin
• 0.25 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 tablespoon vegetable oil
• 2 ounce pinto beans, drained and rinsed
• 0.5 yellow onion, diced
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Steps

1. Dice the onion, mince the garlic, and measure out the rice, broth, spices, and cilantro. Open and drain the canned tomatoes and beans.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
3. Add the diced onion to the skillet and sauté for 3 minutes until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the rice to the skillet and stir constantly for 2 minutes to lightly toast the grains.
6. Pour in the drained diced tomatoes with green chiles and stir to combine with the rice.
7. Add the vegetable broth, cumin, smoked paprika, salt, and black pepper to the skillet and stir well.
8. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the skillet with a lid.
9. Simmer the rice covered for 18 minutes until the liquid is absorbed and the rice is tender.
10. Remove the skillet from heat and let it rest covered for 5 minutes.
11. While the rice rests, heat 3 tablespoons of vegetable oil in a medium saucepan over medium heat.
12. Add the diced onion to the saucepan and sauté for 3 minutes until softened.
13. Add the drained and rinsed pinto beans, cumin, salt, and black pepper to the saucepan and stir to combine.
14. Reduce heat to low and simmer the beans for 8 minutes, stirring occasionally, until they are heated through and beginning to break down slightly.
15. Stir in the fresh lime juice to the beans and adjust seasoning to taste.
16. Fluff the rice with a fork and stir in half of the fresh cilantro.
17. Transfer the Mexican rice to a serving dish and the refried beans to another dish or alongside the rice.
18. Garnish with the remaining fresh cilantro and serve warm.