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Authentic Mexican Pinto Beans And Rice Recipe

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instantpotmexicanpintobeansfeatured Sarah's Bites
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Description

This authentic Mexican pinto beans and rice recipe is a delicious and healthy dish that is perfect for any occasion. Pinto beans and rice are staple foods in Mexican cuisine, and this recipe combines them together in a flavorful and satisfying way.

Prep Time

The prep time for this recipe is around 10 minutes.

Cook Time

The cook time for this recipe is around 45 minutes.

Ingredients

  • 1 cup of dried pinto beans
  • 2 cups of water
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of chili powder
  • 1 teaspoon of dried oregano
  • 1 teaspoon of salt
  • 1 cup of white rice
  • 2 cups of water or chicken broth
  • 1/4 cup of chopped cilantro (optional)

Equipment

  • A large pot
  • A medium pot
  • A wooden spoon
  • A strainer

Method

  1. Begin by soaking the pinto beans in water overnight or for at least 8 hours. Drain and rinse.
  2. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 3-4 minutes or until softened.
  3. Add the minced garlic and sauté for 1-2 more minutes, stirring frequently.
  4. Add the soaked pinto beans, 2 cups of water, ground cumin, chili powder, dried oregano, and salt to the pot. Stir well to combine.
  5. Bring the mixture to a boil, then reduce the heat to low and simmer for 45-50 minutes or until the beans are tender.
  6. While the beans are cooking, rinse the rice in a fine-mesh strainer until the water runs clear.
  7. In a medium pot, bring 2 cups of water or chicken broth to a boil.
  8. Add the rinsed rice to the pot, stir well, then reduce the heat to low and cover with a tight-fitting lid.
  9. Simmer the rice for 18-20 minutes or until the water has been absorbed and the rice is tender.
  10. Fluff the rice with a fork, then serve alongside the cooked pinto beans.
  11. Garnish with chopped cilantro, if desired.

Notes

This recipe can easily be doubled or tripled to feed a larger crowd. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition Info

  • Calories: 310
  • Protein: 12g
  • Carbohydrates: 57g
  • Fiber: 8g
  • Fat: 4g
  • Sodium: 650mg

Recipe Tips

  • For a creamier texture, you can add a dollop of sour cream or Greek yogurt to the cooked pinto beans.
  • If you prefer a spicier dish, you can add more chili powder or a diced jalapeño pepper to the onion and garlic mixture.
  • For a vegetarian option, you can use vegetable broth instead of chicken broth in the rice.

Enjoy this delicious and authentic Mexican pinto beans and rice recipe! It's a perfect dish for any occasion and is sure to become a family favorite.


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