These Easy Mexican 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.
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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.
Course Side Dish
Cuisine Mexican
Keyword cantina beans, mexican beans, mexican rice
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 188kcal
Author Sara Welch

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.

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

Calories: 188kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Cholesterol: 2mg | Sodium: 680mg | Potassium: 378mg | Fiber: 2g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 30.4mg | Calcium: 22mg | Iron: 1.3mg