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Pinto Beans and Rice

URL: https://www.dinneratthezoo.com/mexican-rice-and-cantina-beans/

Ingredients

The Rice

  • 1 cup long grain white rice
  • 1 tablespoon olive oil
  • 8 oz can of tomato sauce
  • 1 medium red bell pepper, cored, seeded and quartered
  • 1 ½ cups chicken stock or vegetable broth
  • ¾ teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • ½ cup diced tomatoes (optional)
  • 2 tablespoons chopped cilantro (optional)

The Beans

  • 15 oz can pinto beans, drained and rinsed
  • ½ cup chicken stock or vegetable broth
  • 1 tablespoon tomato paste
  • ¾ teaspoon salt
  • ¾ teaspoon chili powder
  • ½ cup pico de gallo (optional)

Instructions

  1. Heat olive oil in a pot over medium heat, add rice and stir until coated.
  2. Toast the rice for about 5 minutes until lightly browned.
  3. Add all remaining rice ingredients, bring to a boil, cover, and reduce heat to low for 17 minutes.
  4. Remove from heat and let sit covered for 5 minutes, then discard bell peppers and stir well.
  5. In a separate pan, combine all bean ingredients, bring to a simmer, and cook for 7-10 minutes until thickened.
  6. Taste and adjust seasoning if necessary, then garnish with pico de gallo if desired.

Nutrition Facts (estimated)

Servings
6
Calories
188
Total fat
3g
Total carbohydrates
33g
Total protein
5g
Sodium
680mg
Cholesterol
2mg

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