Pinto Beans and Rice Recipe

Pinto Beans and Rice Recipe

How To Make Pinto Beans and Rice

Put together a Mexican side with these pinto beans cooked in tomato paste and broth. It’s served over spiced rice tossed with bell peppers and tomatoes.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



For the Rice:

  • 1cuplong grain white rice
  • 1tbspolive oil
  • 8oztomato sauce,(1 can)
  • 1red bell pepper,cored, seeded and quartered
  • cupschicken stock or vegetable broth
  • ¾tspkosher salt
  • 1tspgarlic powder
  • ¼tspchili powder
  • ¼tspcumin
  • ½cuptomatoes,diced and 2 tbsp chopped cilantro for garnish, optional

For the Beans:

  • 15ozpinto beans,(1 can) drained and rinsed
  • ½cupchicken stock or vegetable broth
  • 1tbsptomato paste
  • ¾tspsalt
  • ¾tspchili powder
  • ½cuppico de gallo,for garnish, optional



  1. 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.

  2. Add all of the remaining ingredients. Do this off the heat to avoid splattering.

  3. Return the pot to the burner, bring the contents to a boil.

  4. Cover the pot and turn the heat to low; cook for 17 minutes.

  5. 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.


  1. Put all of the ingredients in a pan over medium-high heat, bring to a simmer. Cook for 7 to 10 minutes until the sauce has thickened.

  2. Taste and add more salt or chili powder if needed. Add a bit more chicken stock if the sauce gets too thick for liking. Garnish with pico de gallo if desired.


  • Calories: 324.30kcal
  • Fat: 4.38g
  • Saturated Fat: 0.77g
  • Monounsaturated Fat: 2.32g
  • Polyunsaturated Fat: 0.81g
  • Carbohydrates: 54.01g
  • Fiber: 12.44g
  • Sugar: 6.97g
  • Protein: 18.24g
  • Cholesterol: 2.40mg
  • Sodium: 577.33mg
  • Calcium: 94.19mg
  • Potassium: 1298.44mg
  • Iron: 4.50mg
  • Vitamin A: 54.23µg
  • Vitamin C: 35.71mg
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