Mexican-Spiced Rice with Pinto Beans
Mexican-Spiced Rice with Pinto Beans
Ingredients
For the Mexican Rice and Beans
- 1/4 cup olive oil
- 1 white onion, small, finely diced
- 3 cloves garlic, minced
- 1/2 jalapeño, seeded and minced (optional, for heat)
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 3 cups chicken or vegetable broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can pinto beans, 15 ounce, rinsed and drained
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/4 cup sour cream or Mexican crema, as needed
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced white onion and cook until softened and translucent, about 5 minutes.
⏱️ 5 min
- 2
Add the minced garlic and jalapeño (if using) to the pot. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 3
Stir in the rinsed long-grain white rice. Cook, stirring frequently, for 3-5 minutes until the edges of the rice grains start to look translucent and lightly toasted.
⏱️ 4 min
- 4
Add the chicken or vegetable broth, undrained diced tomatoes, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Stir well to combine all ingredients.
⏱️ 2 min
- 5
Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 18 minutes without lifting the lid.
⏱️ 20 min
- 6
After 18 minutes, remove the pot from the heat. Stir in the rinsed and drained pinto beans. Re-cover the pot and let it rest for another 5 minutes. This allows the steam to finish cooking the rice and the flavors to meld.
⏱️ 5 min
- 7
Remove the lid and gently fluff the rice and beans with a fork. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped cilantro, lime wedges, and a dollop of sour cream or Mexican crema, as desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican-Spiced Rice with Pinto Beans
Ingredients
For the Mexican Rice and Beans
- 1/4 cup olive oil
- 1 white onion, small, finely diced
- 3 cloves garlic, minced
- 1/2 jalapeño, seeded and minced (optional, for heat)
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 3 cups chicken or vegetable broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can pinto beans, 15 ounce, rinsed and drained
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/4 cup sour cream or Mexican crema, as needed
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced white onion and cook until softened and translucent, about 5 minutes.
⏱️ 5 min - 2
Add the minced garlic and jalapeño (if using) to the pot. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the rinsed long-grain white rice. Cook, stirring frequently, for 3-5 minutes until the edges of the rice grains start to look translucent and lightly toasted.
⏱️ 4 min - 4
Add the chicken or vegetable broth, undrained diced tomatoes, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Stir well to combine all ingredients.
⏱️ 2 min - 5
Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 18 minutes without lifting the lid.
⏱️ 20 min - 6
After 18 minutes, remove the pot from the heat. Stir in the rinsed and drained pinto beans. Re-cover the pot and let it rest for another 5 minutes. This allows the steam to finish cooking the rice and the flavors to meld.
⏱️ 5 min - 7
Remove the lid and gently fluff the rice and beans with a fork. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped cilantro, lime wedges, and a dollop of sour cream or Mexican crema, as desired.
⏱️ 3 min