Rice & Pinto Beans Recipe
Recipe information
Make Rice & Pinto Beans in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Grains
Legumes
Vegetables
Spices
Liquids
Garnish
Preparation
1. Prepare the Ingredients
Rinse the long-grain white rice under cold water until the water runs clear. Drain and set aside. If using canned pinto beans, drain and rinse them as well.
Cooking
3. Sauté the Vegetables
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add minced garlic and diced bell pepper, sauté for an additional 2-3 minutes.
4. Add Tomatoes and Spices
Add the diced tomato, cumin, chili powder, salt, and black pepper to the saucepan. Stir well and cook for another 2 minutes.
5. Cook the Rice
Stir in the rinsed rice, followed by the vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
6. Add Pinto Beans
Once the rice is cooked, gently fold in the pinto beans and let them warm through for about 2-3 minutes.
Serving
7. Serve the Dish
Remove from heat, fluff the rice and beans with a fork. Serve hot, garnished with fresh cilantro and lime wedges on the side.
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