Rice With Roasted Peppers And Beans

• 1 1/2 cups dried pinto beans, soaked in water overnight and drained
• 1 1/2 cups unconverted rice (like Canilla )
• 1 cup finely chopped fresh or well-drained canned tomatoes
• 2 tablespoons finely chopped onion
• 1 clove garlic, peeled
• 3 tablespoons vegetable oil
• 3 1/2 cups chicken broth, homemade or low-sodium canned
• 1 teaspoon salt, plus more to taste
• 6 poblano peppers, roasted, peeled, stemmed, seeded and cut into thin strips

1. Place beans in a large pot.
2. Cover with water.
3. Simmer until beans are tender, about 1 1/2 to 2 hours, adding water as needed to keep beans covered.
4. Drain.
5. Follow the directions for Mexican rice, adding the roasted peppers with the chicken broth and salt in Step 3.
6. When rice is cooked, stir in beans.
7. Serve hot.

pinto beans, rice, tomatoes, onion, clove garlic, vegetable oil, chicken broth, salt, peppers

Taken from cooking.nytimes.com/recipes/9941 (may not work)