Mexican-Inspired Pinto Beans and Rice

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Rice and beans come together in this spicy Mexican dish.

Recipe tags: chicken base, easy difficulty, main, stovetop

1 Tbsp	Better Than Bouillon^® Roasted Chicken Base (Reduced Sodium)
3 Tbsp	tomato paste
1 tsp	ground coriander seeds
1 tsp	salt
½ tsp	garlic powder
¼ tsp	pepper
3½ cups	water
2 cups	long-grain white rice, rinsed using a mesh strainer (set aside)
1	red bell pepper, stemmed, seeded and diced
¼ cup	finely chopped red onion
1	jalapeño, stemmed, seeded and finely diced
2 Tbsp	finely chopped cilantro
1 can	(15-ounce) pinto beans, drained and rinsed

1

To a pot, add Chicken Base, tomato paste, coriander, salt, garlic powder and pepper; whisk to combine.
2

Gradually whisk in water, add rice and stir to combine. Place pot over medium-high heat and bring to a boil, stirring occasionally.
3

Reduce heat to medium-low, cover. Continue to cook until liquid has been absorbed, stirring occasionally, about 12-15 minutes. Remove from heat and let stand covered for a few minutes.
4

Place rice in a large bowl and add bell pepper, onion, jalapeno and cilantro; stir to combine.
5

Gently stir in beans and serve.

Prepare this healthy, colorful side dish and serve with your favorite Mexican meal.

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