Teresa's Recipes
Enhanced Pinto Bean and Rice Skillet
This vibrant Pinto Bean and Rice Skillet is a hearty, one-pot meal bursting with flavor and nutrition. With a perfect blend of spices, fresh vegetables, and creamy pinto beans, it's not just a dish—it's a celebration of comfort food that brings warmth to your kitchen. Traditionally cherished in Southwestern and Mexican cuisine, this dish reflects the rich culinary heritage where beans and rice are staples, providing sustenance and flavor for generations.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 medium, diced (any color) Bell pepper
- 2 cups, cooked or canned, drained and rinsed Pinto beans
- 1 can (14.5 oz) Diced tomatoes
- 2 cups Vegetable broth
- 1 cup, rinsed Long-grain rice
- 1 teaspoon Cumin
- 1 tablespoon Chili powder
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 1/4 cup, chopped (for garnish) Fresh cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 360
- Fat: 8g
- Carbs: 60g
- Protein: 15g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion, minced garlic, and diced bell pepper to the skillet. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Stir in the pinto beans, diced tomatoes (including juice), vegetable broth, and rinsed long-grain rice.
- Sprinkle in the chili powder, cumin, salt, and black pepper. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Once cooked, remove from heat and let the skillet sit, covered, for an additional 5 minutes to allow flavors to meld.
- Fluff the rice with a fork and sprinkle with freshly chopped cilantro before serving.