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–+ servings
Rice And Pinto Beans

Delicious Rice and Pinto Beans for Cozy Home Cooking

This Rice and Pinto Beans recipe is a satisfying classic, vegan, gluten-free, and budget-friendly.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 3 cloves Garlic minced
  • 1 Purple Onion chopped
For the Cooking Base
  • 2 tablespoons Olive Oil any vegetable oil can be used
  • 1 teaspoon Coarse Sea Salt adjust to taste
For the Spices
  • 1 tablespoon Smoky Chili Powder substitute with regular for less heat
  • 1 teaspoon Dried Mediterranean Oregano Italian seasoning is a good substitute
  • 1 teaspoon Ground Cumin omit if undesired
  • 1 teaspoon Smoked Paprika sweet paprika is a milder option
For the Dish
  • 2 tablespoons Concentrated Tomato Puree crushed tomatoes can be an alternative
  • 1 cup Long-Grain White Rice swap for brown rice and adjust cooking time
  • 1 can Pinto Beans rinsed, substitute with black or kidney beans
  • 2 cups Vegetable Broth chicken broth for non-vegetarians

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Rice And Pinto Beans
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and one chopped purple onion. Sauté for 3–4 minutes until the onion is translucent and fragrant.
  2. Add 1 teaspoon of coarse sea salt, 1 tablespoon of smoky chili powder, 1 teaspoon of dried Mediterranean oregano, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika to the pot. Toast for 1 minute.
  3. Stir in 2 tablespoons of concentrated tomato puree and 1 cup of long-grain white rice. Toast the rice for about 2 minutes until slightly translucent.
  4. Pour in 2 cups of vegetable broth, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
  5. Fold in 1 can of rinsed pinto beans. Cover again and let sit for 5 minutes.
  6. Remove from heat, fluff with a fork, and adjust seasoning if necessary. Serve warm, optionally topped with fresh cilantro or lime wedges.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 56gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 480mgPotassium: 500mgFiber: 10gSugar: 2gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 15mg

Notes

This dish is easily adaptable with toppings like avocado or fresh salsa, and is suitable for meal prep. Store in airtight containers for up to 4 days in the fridge or freeze for up to 3 months.

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