Mexican Pinto Beans and Rice
Recipe Notes — Make Ahead: This rice is actually great reheated so it can be made a day in advance. It has enough moisture from the tomato sauce and chicken stock that it doesn't dry out in the fridge. Little Helpers: Let your kids measure the spices and help take apart the bell pepper.
⏱️ Prep: 5 min🍳 Cook: 25 min
Nutrition›
188
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| — | For the Rice: |
| — | 1 cup long grain white rice |
| — | 1 tablespoon olive oil |
| — | 8 oz can of tomato sauce |
| — | 1 red bell pepper cored, seeded and quartered |
| — | 1 1/2 cups of chicken stock or vegetable broth |
| — | 3/4 teaspoon kosher salt |
| — | 1 teaspoon garlic powder |
| — | 1/4 teaspoon chili powder |
| — | 1/4 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) |
Instructions
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 rice 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: 6. Put all of the bean 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.