Skip to main content

Beans & Rice

Pinto Beans and Rice Photo

Ingredients for 6 servings:​

2 tablespoons extra virgin olive oil​

1 medium red onion small diced​

1 ¾ teaspoon kosher salt divided​

4 garlic cloves minced​

1 tablespoon tomato paste​

1 teaspoon chili powder​

1 teaspoon dried oregano​

2 cups vegetable stock or chicken stock if not vegetarian/vegan​

2 cans pinto beans drained and rinsed (if using dried beans, simmer beans in 3 cups of water for 1 ½ hours)​

1 cup long-grain white rice

Instructions:​

  1. In a large (5- or 6-quart) pot or Dutch oven, heat the olive oil over medium heat. Add the onion, sprinkle with ¼ teaspoon salt, and cook until softened, stirring occasionally, about 3-4 minutes.​

  2. Add the garlic, tomato paste, chili powder, and oregano. Cook until fragrant, about 1 minute, stirring constantly.​

  3. Add the stock and bring to a rapid boil. Add the beans, rice and remaining 1 ½ teaspoons of salt, stirring to combine.​

  4. Cover, reduce to a low simmer, and cook for 15-18 minutes, or until the rice is just tender. ​

  5. Remove the pot from the heat and allow it to sit for an additional 5 minutes. Uncover, add the lime juice, and fluff with a fork.​

  6. Serve with optional toppings (guacamole, salsa,fresh cilantro, sour cream, shredded cheese), if desired.