Ingredients
1 long grain rice, uncooked
1 tbsp olive oil, divided
1 medium yellow onion, roughly 8 oz, diced & divided
2 cloves garlic, roughly diced
15 oz fresh tomatoes, diced
1 can green chilies, roughly 4 oz, diced
15 oz pinto beans, drained and rinsed
1 chicken broth
1 corn
2 tsp ground cumin
1 tbsp smoked paprika
½ tsp dried oregano
Salt & ground black pepper, to taste
Fresh cilantro & sour cream
Preparation
In a hot dry skilletl, toast the rice until golden.
Add the oil & half of the onions. Saute briefly
Transfer your rice/onion mixture into a greased inner pot of your rice cooker.
Add the oregano, chicken broth, half of the paprika, & green chilis. Combine all these ingredients & cook your rice according to package directions. Set aside
While waiting, saute your corn in the remaining onions, garlic, & oil until translucent.
Add the tomatoes & pinto beans. Saute briefly, until any liquid from the tomatoes have reduced to ¼ its original content
Add the cumin & remaining paprika. Saute briefly
Transfer your cooked rice into a bowl, add the sauteed mixed vegetables.
Mix until all ingredients are evenly incorporated. Season to taste with salt & pepper. Adjust accordingly
Serve with fresh cilantro and sour cream.
