Rice and beans come together in this spicy Mexican dish.
Mexican-Inspired Pinto Beans and Rice
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Prep:
25 min. -
Cook:
20 min. -
Serves:
8
Recipes
Recipe tags: chicken base, easy difficulty, main, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 Tbsp | Better Than Bouillon® Reduced Sodium Roasted Chicken Base |
| 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 |
Directions
-
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.
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4
Place rice in a large bowl and add bell pepper, onion, jalapeno and cilantro; stir to combine.
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5
Gently stir in beans and serve.
Prepare this healthy, colorful side dish and serve with your favorite Mexican meal.