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Close up of rice and pinto beans in a gray pot with a spoonful of rice and beans in a wooden ladle resting in the center.
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5 from 1 vote

Pinto Beans and Rice

White rice and canned pinto beans combine with enchilada sauce and a few other pantry staples in this easy one pot recipe.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dishes
Cuisine: Mexican
Diet: Vegan
Servings: 4 servings
Calories: 426kcal
Author: Cassidy Reeser, MS, RD

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

  1. 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.
  2. Enchilada sauce: I love Siete Foods enchilada sauce, but any brand works. Green enchilada sauce can be used in place of red, if desired.
  3. 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.

Nutrition

Calories: 426kcal | Carbohydrates: 83g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 670mg | Potassium: 405mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1409IU | Vitamin C: 50mg | Calcium: 80mg | Iron: 3mg
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