Mexican Pinto Beans and Rice Recipe
This easy canned pinto beans and rice recipe is hearty enough to serve as a main dish but also works well as a side dish to your favorite Tex-Mex entree. You can also make it using dried beans in a slow cooker. It's satisfying, healthy, and budget-friendly, making it an excellent choice for weeknights.
Servings: 4 main entree servings
Calories: 256kcal
Ingredients
- 1 cup brown rice
- 2 cups low-sodium vegetable broth
- 2 Tablespoons extra-virgin olive oil
- ½ medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 Tablespoon chili powder
- 2 teaspoons oregano
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 1 red bell pepper, finely chopped
- 1 cup diced tomatoes
- 1 (15-ounce can) pinto beans, drained and rinsed
- 1 Tablespoon fresh lime juice (½ of a lime)
- 1 jalapeño, chopped (optional)
- ½ teaspoon red pepper flakes (optional)
- ½ cup fresh cilantro, chopped (optional garnish)
Instructions
- Add brown rice and vegetable broth to a medium saucepan and cook according to package instructions.
- Meanwhile, in a large skillet, heat olive oil over medium-high heat until it begins to shimmer. Add the onion, lower the heat to medium, and cook until soft and translucent, around 5 minutes. Add the garlic and cook for an additional minute. *See below for slow cooker instructions using dried beans.
- Next, add the chili powder, oregano, cumin, paprika, and salt. Give it a good stir and cook for 1 minute. Add the red pepper and cook for 2 minutes, until crisp-tender.
- Pour in the diced tomatoes and pinto beans, lower the heat to low, and stir to combine. Cook for 5 minutes. Add fresh lime juice and serve over cooked brown rice. Garnish with your favorite toppings, like cilantro and jalapeños, and add red pepper flakes, if using.
Notes
- Storage: Place in an airtight container and store in the refrigerator for up to 5 days.
- How to reheat: Place bean and rice mixture into a medium skillet over medium-low heat, and add 1-2 tablespoons of water (this will help to re-hydrate it). Reheat for 10 minutes, or until heated through.
- Make beans in a slow cooker. Cook the rice as instructed. Next, saute your onion and garlic in a large skillet and transfer to a slow cooker, adding in the remaining ingredients, along with 1 cup of dried beans and 4 cups of vegetable broth or water. Cover and cook on high for 6-8 hours, until beans are tender. Serve over rice.
- Use low-sodium vegetable broth. If using "regular" vegetable broth, cut back on the amount of salt used by half.
Nutrition
Calories: 256kcal | Carbohydrates: 48g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 711mg | Potassium: 444mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1991IU | Vitamin C: 52mg | Calcium: 77mg | Iron: 3mg
