Refried Beans Or Spanish Rice Recipe

Soak and Cook Dried Beans (if using canned, skip to Sauté)

Rinse 2 cups dried pinto beans and pick out any debris. Place beans in a large bowl and cover with at least 4 cups water; soak 6–8 hours or overnight. Drain, place beans in a pot, add 6 cups fresh water, bring to a simmer, skim foam, then reduce heat, cover, and simmer gently for 1 to 1¼ hours until beans are very tender. Alternatively, use a pressure cooker/Instant Pot: cook 2 cups dried beans with 4 cups water on high pressure 25–30 minutes and natural release. Reserve 1 cup of cooking liquid and drain remaining liquid. If using one 15-oz can per cup (about 3 cups canned), drain and reserve ¾ cup liquid for use in the recipe.

Sauté Aromatics

Heat 3 tablespoons vegetable oil or lard in a wide skillet or heavy-bottomed pot over medium heat. Add 1 cup finely chopped yellow onion and sauté 6–8 minutes until translucent and edges begin to brown. Add 3 teaspoons minced garlic and 1 teaspoon ground cumin; cook 30–45 seconds until fragrant.

Combine and Mash

Add the cooked or canned beans to the skillet along with up to 1 cup reserved cooking liquid or broth. Increase heat to medium-high briefly to bring the mixture to a simmer, then reduce to medium-low. Using a potato masher or the back of a large spoon, mash the beans to your preferred texture — smooth or slightly chunky. Add more cooking liquid or broth a tablespoon at a time if the beans are too thick; you want a creamy, spreadable consistency.

Season and Finish

Stir in 2 teaspoons salt (adjust to taste) and 1/2 teaspoon black pepper. Simmer gently, stirring frequently, for 5–8 minutes so flavors meld and excess moisture cooks off. Stir in 1 tablespoon lime juice if using, and taste for seasoning. Garnish with 2 tablespoons chopped cilantro if desired. Keep warm until serving.

Prepare Rice

Rinse 1.5 cups long-grain white rice under cold water until the water runs clear to remove surface starch; drain well. This helps keep the grains separate.

Blend Tomatoes (if using fresh)

If using fresh tomato, place the chopped tomato in a blender or food processor and pulse briefly until smooth (about 1 cup purée). If using canned crushed tomatoes, measure 1 cup and skip blending.

Toast Rice

Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add the drained rice and cook, stirring frequently, for 4–6 minutes until rice is light golden and fragrant but not burnt. This step gives the rice a nutty flavor and prevents mushiness.

Sauté Aromatics and Add Tomato

Push the toasted rice to the side of the pan or remove briefly. Add ½ cup finely chopped onion to the pan and sauté 3–4 minutes until softened. Add 2 teaspoons minced garlic and cook 30 seconds. Stir in 1 cup tomato purée (or 1 cup crushed tomatoes) and 1 tablespoon tomato paste; cook 2–3 minutes until the mixture darkens slightly and the raw tomato taste mellows.

Add Liquid and Simmer

Stir the toasted rice back (if set aside) into the tomato mixture. Add 2½ cups chicken or vegetable broth, 1 teaspoon ground cumin, 1 teaspoon paprika, 1¼ teaspoons salt, and 1 bay leaf if using. Stir once, bring to a gentle boil over medium-high heat.

Cook Covered

Once boiling, reduce heat to low, cover tightly with a lid, and simmer undisturbed for 15–18 minutes, until the liquid is absorbed and rice is tender. Avoid stirring during this time to keep rice fluffy.

Rest and Fluff

Remove from heat and let rice rest, covered, for 5–10 minutes. Discard the bay leaf. Fluff rice gently with a fork, taste and adjust salt if needed, and stir in 2 tablespoons chopped cilantro if desired. Serve warm.