Best Spanish Rice Pinto Beans Recipes
FIESTA MEXICAN RICE AND PINTO BEANS
Need a side that's easy to prepare alongside your main dish? Try this Mexican rice and beans recipe! Pinto beans and long-grain white rice come together nicely in this spicy side dish, perfect for fans of Mexican cuisine.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Melt margarine in large skillet over medium heat. Add garlic and chile; cook and stir 1 to 2 minutes or until tender. Add rice; cook and stir 1 minute.
- Slowly stir in broth and water. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes.
- Add beans and corn; mix well. Cook an additional 5 to 10 minutes or until rice is tender and liquid is absorbed. Stir in chili sauce. Cook until thoroughly heated.
Nutrition Facts : Calories 150, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 480 mg, Sugar 4 g
PINTO BEANS AND RICE
I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.-Linda Romano, Mt. Airy, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 263 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 856mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 6g protein.
PINTO BEANS WITH MEXICAN-STYLE SEASONINGS
Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.
Provided by Lyndsay
Categories Side Dish Beans and Peas
Time 12h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
- Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
- Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.
Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g
FLAVORFUL SPANISH RICE AND BEANS
Very flavorful, quick, and simple rice and beans with a Mexican twist.
Provided by Alicia
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water, rice, and olive oil to a boil in a saucepan over high heat. Mix in onion, sazon seasoning, adobo seasoning, garlic, and black pepper. Reduce heat to medium-low; cover and cook for 10 minutes. Add beans and olives and cook until liquid has been absorbed, about 10 minutes. Mix before serving.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 57.1 g, Fat 6.2 g, Fiber 6.7 g, Protein 9 g, SaturatedFat 0.8 g, Sodium 2175.8 mg, Sugar 3.4 g
MY MEXICAN BEANS & RICE
We like Pinto Beans. And, we like Rice-a-Roni. One day, we wanted Mexican food, so, we combined Spanish Style Rice-a-Roni with Pinto Beans. We put the Rice-a-Roni in the bottom of a bowl & covered them with beans. And of course, plenty of juice. The rest is history.
Provided by Albert Reynolds @Facestuffer
Categories Other Main Dishes
Number Of Ingredients 3
Steps:
- First, and most importantly, CLEAN YOUR BEANS. You don't want rocks & dirt in your beans. You cooks who are experienced, already know this. I know someone who didn't know, until my wife told them recently.
- Once the beans are cleaned, put them on to soak with enough water to cover them over an inch or so. Let them soak for 1 1/2 hours. At this time, baking soda can be added to the water to reduce the gas that develops after eating them. (So some people claim.) I don't know how much as I've never used it. Beans are the "Musical Fruit". Why not make music?
- After soaking, rinse them, in a colender, under cold water, to remove the excess starch. Put them back in the pot & cover again with 1 or 2 inches of cold water.
- Bring to a hard boil. Then reduce to a slow simmer for 1 1/2 hours. Keep a check on the water so it doesn't boil away.
- After 1 hour, start checking the beans for tenderness. At some altitudes, beans cook faster than at others.
- Once you start finding tender beans, you can start the Spanish Style Rice-a-Roni cooking on another burner.
- When the beans are ready, add the chili powder & let simmer a few more minutes to let the flavor mingle.
- Serve in a bowl with the rice on the bottom, the bean juice soaking through it, & everything covered in beans. Mix well & enjoy.
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