PCC Spanish Rice

PCC Spanish Rice

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  • 1 tablespoon minced garlic
  • 3 green onions
  • 1/3 cup cilantro
  • 1/2 cup canned green chiles, drained
  • 1 cup crushed tomatoes, drained
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons olive oil
  • 1/2 pound yellow onions, diced into 1/4-inch pieces
  • 2 cups basmati rice
  • 3 cups water
  • 1 1/2 cups canned pinto beans, drained and rinsed
  • Salt and pepper, to taste


In a food processor, combine garlic, green onions, cilantro, chiles, tomatoes, cumin, paprika and oregano until the mixture is thick and vegetables and herbs are all coarsely chopped.

Warm oil in a sauté pan over medium-high heat, and add onions. Cook until soft, about 8 minutes.

Add rice and continue to cook for 2 more minutes, until rice becomes slightly browned. Add water, pinto beans and chopped vegetable mixture and stir well. Adjust heat to medium-low.

Cover and let simmer for 20 to 25 minutes, until rice is fully cooked. Season to taste with salt and pepper.

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