Smoky Pinto Bean Stew With Cilantro Rice

Smoked paprika is a master of illusion. Its deep flavor has the power to trick your brain (and your taste buds) into thinking that whatever dish it seasons—including this delicious pinto bean stew—must have smoked bacon in it. The upshot is that this vegetarian dish is hearty and flavorful enough to turn even the most fervent meat-eaters into vegetarians (for 1 night, at least). Calories 621kcal, Fat 8.2g, Proteins 17.4g, Carbs 116.0g

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup rice
• 2  cups water
• 2  tablespoons cilantro
• 2 (15 ounce) cans pinto beans
• 1  tablespoon olive oil
• 1  tablespoon  smoked paprika
• 1  red bell peppers or 1  yellow bell peppers or 1  orange bell pepper
• 1⁄2 teaspoon salt
• 1  dash pepper

Directions

1. Rinse rice in a fine-mesh sieve until water runs clear. Place rice in a small saucepan, along with water and ½ teaspoon salt and bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 17 minutes.
2. Meanwhile, halve bell pepper, remove stem and seeds, and cut into ½-inch pieces. Finely chop cilantro leaves and stems.
3. In a large saucepan, heat oil over medium flame until shimmering. Add paprika. Cook, stirring frequently, for 30 seconds. Add chopped bell pepper, ½ teaspoon salt, and a dash of pepper. Cover and cook, stirring occasionally, until peppers are soft, 4–5 minutes.
4. Rinse then add beans plus ¼ cup water to the saucepan. Partially cover and cook over medium-high until beans are tender and liquid has thickened, about 10 minutes.
5. Add 1 tablespoon of cilantro mixture to rice, and separately to beans. Season to taste with salt and pepper. Serve rice topped with bean stew.