Mexican Pinto Beans and Rice

Components

  • Mexican Pinto Beans
  • Mexican Rice

Directions

  • Make the rice
  • Make the beans
↓ This is a component-based recipe (fancy talk for making the dish in pieces, then assembling). ↓

Mexican Pinto Beans

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Ingredients

  • 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)

Steps

  • 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.

Mexican Rice

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Ingredients

  • 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)

Steps

  • 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.

Cuisine: Mexican

Tags: Mexican • Side