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Spanish rice with Pinto Beans

Author: Pavani
Print Pin
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Cuisine: spanish
Servings: 46 serving

Ingredients

  • 1 cup pinto beans Dried (or 1 can)
  • 1 cup Brown rice
  • 2 Bay leaves
  • 1 Onion – large, chopped fine
  • 2 peppers Green – medium (you can use any color )
  • 3 cloves garlic , minced
  • 2 Tomatoes – medium
  • 1 tsp Tomato paste
  • 1 tbsp Lemon juice
  • 1 tsp Cumin powder
  • 1 tsp Chili powder
  • to taste Salt pepper and

Instructions

  • Sort through the beans, soak overnight. Rinse and cook along with brown rice in a pressure cooker with bay leaves. (Beans cook faster in pressure cooker. If you don’t have a pressure cooker, then cook rice and beans separately. Pinto beans take almost 1 – 1½ hours to cook.)
  • Heat 1 tbsp olive oil in a large pan; sauté minced garlic and onions till onions turn transparent and pink, about 6-8 minutes.
  • Add peppers, jalapeños; cover and cook till veggies are tender.
  • Add tomato puree and chopped tomatoes, cumin, chili powder, salt and pepper; cover and cook for 5 minutes.(If using canned pinto beans, add rinsed and drained beans to the veggie mixture at this stage, let them heat through, then rice to this mixture.)
  • Add the cooked rice and beans to this mixture. Squeeze lemon juice; mix well. Taste and adjust seasoning.
  • Garnish with green onions and serve hot with guacamole, cheese (cheddar, Monterey jack or pepper jack cheeses would taste awesome) and sour cream.

Notes

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