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Pinto Beans and Rice
These pinto beans and rice are the perfect sides for your Mexican meal. The mexican rice has a secret ingredient that makes it taste like it came from a restaurant, and the pinto beans are ready in just 10 minutes.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 188 kcal
Course:
Side Dish
Cuisine:
Mexican
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 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:
- 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 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 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.
Cup of Yum
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.
Nutrition Information
Calories
188kcal
(9%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
3g
(5%)
Cholesterol
2mg
(1%)
Sodium
680mg
(28%)
Potassium
378mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
970IU
(19%)
Vitamin C
30.4mg
(34%)
Calcium
22mg
(2%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 188
% 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.