Easy Mexican Pinto Beans and Rice
This easy recipe utilizes canned beans. This is a great side with any mexican dish.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| for the rice: | |
| 1 cup | long grain white rice |
| 1 tablespoon | olive oil |
| 1 (8-ounce) can | tomato sauce |
| 1 | red bell pepper, cored, seeded and quartered |
| 1 1/2 cups | chicken stock or vegetables broth |
| 3/4 teaspoon | kosher salt |
| 1 teaspoon | garlic powder |
| 1 tablespoon | chili powder |
| 1/2 teaspoon | cumin |
| 1/2 cup | diced tomatoes and 2 tablespoons chopped cilantro for garnish (optional) |
| for the beans: | |
| 1 can | of pinto beans, drained and rinsed |
| 1/2 cup | chicken stock or vegetable broth |
| 1 tablespoon | tomato paste |
| 3/4 teaspoon | salt |
| 3/4 teaspoon | chili powder |
| 1/2 cup | pico de gallo for garnish (optional) |
Directions:
For the Rice:
Heat the olive oil in a 2 quart pot over medium heat. Add the rice and stir until the rice is coated in the oil. Cook for about 5 minutes or until the rice is toasted and lightly browned.
Add all of the remaining ingredients. I recommend doing this off the heat to avoid splattering.
Return the pot to the burner, bring the contents to a boil.
Cover the pot and turn the heat to low; cook for 17 minutes.
Take the pot off the heat and let it stand, covered for 5 minutes. Remove and discard bell peppers. Stir well. Garnish with tomatoes and green onions if desired.
For the Beans:
Put all of the ingredients in a pan over medium-high heat, bring to a simmer. Cook for 7-10 minutes until sauce has thickened. Taste and add more salt or chili powder if needed. You can also add a bit more chicken stock if the sauce gets too thick for your liking. Garnish with pico de gallo if desired.
Source: dinneratthezoo.com
