Easy Mexican Pinto Beans and Rice
This easy recipe utilizes canned beans. This is a great side with any mexican dish.
|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 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||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.