Ready in just over 30 minutes and made in one pot, this recipe for Pinto Beans and Rice is sure to be a staple! It uses enchilada sauce for an instant flavor boost, and is fantastic on its own or as the base for burrito bowls.
Like many vegetarians, rice and beans is a staple in my diet! I love my Brown Rice and Black Beans recipe, but sometimes I just want to make rice and beans with white rice.
To switch things up, we're using pinto beans and cooking them in one pot with sautéed onions, peppers, and enchilada sauce. This recipe comes together in a little over 30 minutes using mostly pantry staples.
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Ingredients
- White rice: I tested this with medium grain white rice and long grain white rice and both work well. I imagine short grain white rice would also work.
- Pinto beans: Good for more than just refried beans, pinto beans are a relatively tender bean that's a good alternative to black beans.
- Enchilada sauce: This is my trick to add a lot of flavor with minimal effort. Siete Foods makes my favorite enchilada sauce, so if you can grab that one you should! If it's not available, just choose any variety of enchilada sauce that looks good.
- Pepper and onion: I add diced red bell pepper and red onion. For a kick of spice, add a diced jalapeno or poblano pepper.
- Vegetable broth: For the best flavor to price ratio I like to use Better than Bouillon vegetable base. For this recipe, I add it straight to the pot instead of dissolving it like the instructions say.
Step-by-step instructions
Equipment note: This recipe works best in a 4-quart or similarly sized pot.
- Heat a 4-quart pot over medium heat. Drizzle with oil. Once hot, add the diced onion, pepper, and salt. Sauté until softened and golden, about 6 to 8 minutes.
- Stir in the minced garlic and minced jalapeno, if using. Cook until golden, about 1-2 minutes. Stir in the spices, toasting while stirring constantly for just 30 seconds.
- Stir in the vegetable bouillon and water (or vegetable broth) and enchilada sauce. Bring to a boil. Stir in the well-rinsed rice, then cover and reduce to a gentle simmer.
- Simmer the rice until cooked through, about 20 minutes. Don't stir until the rice is completely cooked through. Stir in lime juice and cilantro, if using. Enjoy!
How to use brown rice
Brown rice is not a direct swap, but it is an easy swap!
To use an equal amount of brown rice in place of white rice:
- Use a total 2 ½ cups of vegetable broth. If the rice is drying out but not fully cooked, add an additional ¼-1/2 cup of vegetable broth.
- Increase covered cooking time to 40-50 minutes.
Storage tips
- Pinto beans and rice are best within 3-4 days. To speed up the cooling process, transfer leftovers to a shallow container before refrigerating.
- I have not tried freezing this recipe, but based on previous experience freezing rice and beans, I think that it would work.
More ways to make rice and beans
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Pinto Beans and Rice
Equipment
- 1 4 quart sauce pot
Ingredients
- 1 ½ cups long-grain white rice see note #1
- 1 tablespoon olive oil or other cooking oil
- ½ large red onion diced
- 1 medium red bell pepper diced
- 1 teaspoon Diamond Crystal kosher salt
- 3 cloves garlic minced
- 1 small jalapeño minced; optional
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dry oregano
- 15 ounce can pinto beans drained and rinsed
- 1 ½ cups vegetable broth or 1 cup water + 1 teaspoon Better than Bouillon vegetable base
- ½ cup red enchilada sauce see note #2
- 1 small lime
- ¼ cup fresh chopped cilantro
Instructions
- Rinse the rice well in a fine-mesh sieve until the water runs clear. Set aside.
- Heat a 4-quart (or similarly sized) pot over medium heat. Drizzle with oil. Once hot, add the diced onion, pepper, and salt. Sauté until softened and golden, about 6 to 8 minutes.
- Stir in the minced garlic and jalapeño, if using. Cook until the garlic is golden, about 1-2 minutes. Stir in the cumin, chili powder, and oregano, toasting while stirring constantly for just 30 seconds.
- Stir in the drained and rinsed pinto beans, vegetable broth (or vegetable bouillon and water) and enchilada sauce. Bring to a boil. Stir in the rinsed rice, then cover and reduce to a gentle simmer.
- Simmer the rice until cooked through, about 20 minutes. Don't stir until the rice is completely cooked through. Before serving, stir in juice from the lime and the chopped cilantro, if using. Enjoy!
Notes
- Rice: Medium or long-grain work. It should work with short-grain white rice as well, but I didn't test it so can't say for sure.
- Enchilada sauce: I love Siete Foods enchilada sauce, but any brand works. Green enchilada sauce can be used in place of red, if desired.
- Leftovers: Transfer to a shallow dish before refrigerating to allow the rice to cool more rapidly. Keep for 3-4 days. Reheats well in the microwave.
Rachel says
Made this tonight and hubs and I almost devoured it all - so good! Very easy with simple ingredients, but great flavor. My rice cooked in only 12 minutes, then I let it rest still covered off heat for 5 more minutes - it was perfect. Served with a little shredded cheese, sliced green onions, and avocado. Thanks Cassidy for another great meal!
Cassidy Reeser, MS, RD says
So happy to hear it was a hit! And perfect topping choices. Thanks for leaving a review 🙂