Description
A quick and easy rice and pinto bean skillet recipe with flavorful spices and fresh toppings.
Ingredients
Scale
- 1 tbsp olive oil
- 1 white onion (diced)
- 2 garlic cloves (minced)
- 1 tsp smoked paprika
- 0 tsp cumin
- 0 tsp chili powder
- 1 tsp dried oregano
- 0 tsp salt (to taste)
- 1 cup white rice (rinsed)
- 1 cup vegetable broth
- 1 cup tomato salsa
- 14 oz tinned pinto beans (drained and rinsed)
- ¼ cup fresh cilantro (chopped)
- 2 scallions (finely sliced)
Instructions
- Heat the oil in a pan with a tight fitting lid, and add the diced onion and minced garlic. Saute for 4-5 minutes, until the onions begin to soften and turn translucent.
- Add the seasonings and stir into the onions for a minute.
- Add the rice and let it toast in the onion/spice mixture for a minute or two.
- Pour in the vegetable broth, salsa, and pinto beans. Mix everything together and then place the lid on your pan and simmer on low heat for 12-15 minutes.
- When you remove the pan, the stock should be fully absorbed. Scatter over the fresh cilantro and sliced scallions and serve.
Notes
- This dish can be served as a main or a side.
- Feel free to add other vegetables or spices according to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg