This quick & easy beans and rice recipe uses pinto beans and long grain white rice for a delicious one-pot meal both vegetarian and meat-eaters will love! Ready in 30 minutes on the stovetop, it works equally well as a hearty entree or Tex-Mex side dish.

Overhead image of an enameled cast iron pot with cooked onions, beans, and rice. The pot is flanked by bowls with: guacamole, sour cream, pickled jalapeños, lime wedges, salsa, and shredded cheese.

5 star review

“I made this exactly as written. It’s PERFECT. Thank you so much for a simple, quick, tasty, cheap dinner. It’s in permanent rotation now.”

– Christina
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The Simple Perfection of One-Pot Rice & Beans

Don’t you love a dish that can be served in so many different ways, is easy to make, and everyone loves? Me too! That’s why I created this one-pot pinto beans and rice recipe. Canned pinto beans and long-grain white rice combine with the earthy flavor of chili powder, bright flavor from tomato paste, a few other pantry ingredients and a fresh finish of lime juice.

The result is a hearty and delicious meal that only takes 30-minutes of mostly hand-off work. Plus it keeps extremely well in the fridge, making it a great meal prep or easy vegetarian dinner, lunch or even a side dish throughout the week. This simple recipe takes humble beans and rice to the next level – I know you’re going to want to make it on repeat. Pssst, want a version with meat? Try my 30-minute chicken & rice.

Welcome to My Kitchen! Let’s Make Pinto Beans & Rice

Jump to Recipe Instructions
Overhead of the following ingredients: red onion, garlic, tomato paste, chicken broth, oil, lime, pinto beans, rice, spices, and salt.
Gather ingredients.
Overhead image of an enameled cast iron pot with cooked red onions.
Cook onions until softened.
Overhead image of an enameled cast iron pot with cooked red onions, garlic, tomato paste, and spices.
Add spices, garlic, and tomato paste.
Overhead image of an enameled cast iron pot with cooked red onions, garlic, tomato paste, and spices. Chicken broth is being poured into the pot.
Add stock and boil.
Overhead image of an enameled cast iron pot with a broth mixture, beans, and rice.
Mix in the rice and beans.
Overhead image of an enameled cast iron pot with cooked onions, beans, and rice.
Cover and simmer until rice is cooked.
Overhead image of an enameled cast iron pot with rice and pinto beans and a small bowl on the side with lime wedges.
Add lime juice and stir.
Overhead shot of a white bowl with rice and pinto beans topped with guacamole, sour cream, salsa, shredded cheese and cilantro.
Serve with desired toppings.
Overhead image of an enameled cast iron pot with cooked onions, beans, and rice. The pot is flanked by bowls with: guacamole, sour cream, pickled jalapeños, lime wedges, salsa, and shredded cheese.

A Few “Goes-With” Ideas for Ya

This one’s truly good as is, but I also love it with:

Turn It Into A Vegetarian Burrito Bowl

You can easily turn this dish into an easy vegetarian burrito bowl! To a serving of the beans and rice, add shredded lettuce, easy guacamole, fresh tomato salsa, shredded cheese, cilantro, sour cream, or any of your favorite burrito toppings.

Overhead image of an enameled cast iron pot with pinto beans and rice surrounded by bowls with guacamole, shredded cheese, lime wedges, and a striped kitchen towel.

This Recipe Is…

Overhead image of an enameled cast iron pot with cooked onions, beans, and rice. The pot is flanked by bowls with: guacamole, sour cream, pickled jalapeños, lime wedges, salsa, and shredded cheese.
4.92 stars (24 ratings)

Quick Pinto Beans & Rice (One-Pot!)

by Robyn Conley Downs
Servings: 6 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
This quick & easy beans and rice recipe uses pinto beans and long grain white rice for a delicious one-pot meal both vegetarian and meat-eaters will love! Ready in 30 minutes on the stovetop, it works equally well as a hearty entree or Tex-Mex side dish.
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Ingredients

  • 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 (15-ounce) cans pinto beans, drained and rinsed
  • 1 cup long-grain white rice (not instant rice)

To Add at the End

  • 1 tablespoon fresh lime juice

Equipment

Instructions 

  • 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.
  • Add the garlic, tomato paste, chili powder, and oregano. Cook until fragrant, about 1 minute, stirring constantly.
  • Add the stock and bring to a rapid boil. Add the beans, rice and remaining 1 ½ teaspoons of salt, stirring to combine.
  • Cover, reduce to a low simmer, and cook for 15-18 minutes, or until the rice is just tender. 
  • 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.
  • Serve with optional toppings, if desired.

Notes

  • Note: Make sure to use a large, heavy-bottomed pot with tight-fitting lid for best results.
  • I love topping this with my shortcut guacamole, fresh salsa, fresh cilantro, sour cream, and shredded cheese.
Course: dinner, Side Dish
Cuisine: Mexican

Nutrition Information:

Serving: 1 (of 6), Calories: 174kcal, Carbohydrates: 29g, Protein: 8g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 509mg, Potassium: 112mg, Fiber: 1g, Sugar: 2g, Vitamin A: 147IU, Vitamin C: 3mg, Calcium: 25mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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