Yields:

4 serving(s)

Total Time:

45 mins

Ingredients

• 2 tsp. olive oil
• 1 medium onion, chopped
• 2 small peppers (yellow and red), cut into 1/4 inch pieces
• Kosher salt
• 2 cloves garlic, finely chopped
• 2 Tbsp. double-concentrated tomato paste
• 3/4 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1 cup long-grain white rice, rinsed
• 1 15-ounce can black beans, rinsed
• 3 pepperoncini peppers, chopped
• 2 tsp. reduced-sodium vegetable bouillon base (we used Better than Bouillon)
• 1 oz. queso fresco, crumbled
• 1/4 cup cilantro, chopped
• 1 avocado, sliced

Directions

Step 1

Heat oil in large high-sided skillet on medium. Add onion, peppers, season with 1/2 teaspoon salt and cook, covered, stirring occasionally, until vegetables are slightly softened, 6 to 8 minutes.

Step 2

Add garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Stir in tomato paste, cumin, and oregano and cook, stirring often, until tomato paste deepens in color, about 2 minutes. 

Step 3

Add rice, beans, pepperoncini, bouillon base, and 1 3/4 cups water; bring to a simmer and reduce heat to medium-low, stirring to dissolve bouillon base. Cover and continue simmering until rice is just tender, 11 to 13 minutes.

Step 4

Remove from heat, sprinkle with queso fresco and cilantro and top with avocado.