Easy Mexican Pinto Beans and Rice

Serves: 6

This easy recipe utilizes canned beans. This is a great side with any mexican dish.

Prep Time:
Cook Time:
Total Time:


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)


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

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