Mexican Rice and Beans

Spicy, delicious Mexican rice and beans.

Step: 1

Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.

Step: 2

Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

Per Serving: 348 calories; protein 9.8g; carbohydrates 59.2g; fat 8.8g; sodium 624.3mg.

To much possesion yourself can lead to lot of eat , 2.00 AM snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much important to include some easy foods (or what one may perceive as unnecessary ). Meaning , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really wanted the junk food and should have just pleased it in the first place."

Because it comes to dinner , overeating or eating too much of the bad kinds of food will make lead to trouble on sleeping. On the flip side, a daylight food that is less than satiating not make leave you want more and resulting in reaching for an unhealthy late-night snack even closer to bedtime .