Quick Pinto Beans & Rice (One-Pot!)
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.
Equipment
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
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.
Nutrition
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
