Pinto Beans and Rice
User Reviews
4.8
Pinto Beans and Rice
Description
The rice is toasted briefly in olive oil to develop a slightly nutty flavor before incorporating the tomato sauce, chicken stock, and seasonings including garlic powder, chili powder, and cumin. Quartered red bell peppers cook with the rice and are removed before serving. The rice is covered and simmered until tender, then rested to finish cooking through steam.
The pinto beans are heated with chicken stock, tomato paste, and spices, simmering until the sauce thickens and the flavors concentrate. Optional garnishes such as diced tomatoes, cilantro for the rice, and pico de gallo for the beans can add fresh contrast.
This dish can be made ahead and reheated, as the rice retains moisture well from the tomato sauce and broth. It also provides an opportunity for children to participate by measuring spices and preparing vegetables, making it suitable for family cooking activities.
Ingredients
For the Rice:
- 1 cup long grain white rice
- 1 tablespoon olive oil
- 8 oz tomato sauce can
- 1 red bell pepper cored, seeded and quartered
- 1 1/2 cups 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 tomato optional, diced tomatoes and 2 tablespoons chopped, for garnish
- 1/2 cup cilantro optional, diced tomatoes and 2 tablespoons chopped, for garnish
For the Beans:
- 15 ounce can 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 optional, for garnish
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 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.
Notes
- This rice reheats well and can be made a day ahead without drying out.
- Allow kids to help by measuring spices and prepping bell pepper for an engaging cooking experience.
- Discard cooked bell peppers before serving but reserve their flavor in the rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 680mg | 28% |
| Potassium | 378mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 970IU | 19% |
| Vitamin C | 30.4mg | 34% |
| Calcium | 22mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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