Pinto Beans and Rice in a Crock Pot or on Stove Top
Warm, hearty, and packed with flavor, this Pinto Beans and Rice recipe is the ultimate comfort food—perfect for a slow cooker or stovetop preparation! Featuring earthy dried pinto beans, aromatic spices like cumin and oregano, and vibrant veggies like bell peppers and tomatoes, this dish is a wholesome, protein-rich meal that’s budget-friendly and easy to customize. The recipe allows you to choose between white or brown rice, and optional toppings like fresh cilantro and lime add a zesty finishing touch. Whether you’re meal-prepping for the week or seeking a satisfying one-pot dish, this vegan and gluten-free delight is both nutritious and irresistibly delicious. Perfect for cozy dinners, this classic Southern-inspired favorite pairs beautifully with just 15 minutes of prep time and a hands-off cooking process.
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Recipe Information
Ingredients
- 1 cup dried pinto beans
- 1 cup white or brown rice
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium bell pepper, diced (any color)
- 1 can (14.5 oz) canned diced tomatoes
- 4 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- optional toppings: chopped cilantro, sliced green onions, lime wedges
Instructions
If using dried pinto beans, rinse and soak them overnight in water. Drain and rinse the beans before cooking.
In a large skillet over medium heat, warm the olive oil. Add the diced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes, until the vegetables are softened.
If cooking in a Crock Pot, transfer the sautéed vegetables to the Crock Pot. Add the soaked beans, vegetable broth or water, canned diced tomatoes (with their juices), cumin, paprika, oregano, bay leaf, salt, and black pepper. Stir to combine.
Cover the Crock Pot and cook on High for 4-5 hours or on Low for 7-8 hours, until the pinto beans are tender.
About 30 minutes before the beans are done, prepare the rice according to package instructions on the stove top.
If cooking on the stovetop, follow the same steps in a large soup pot or Dutch oven. After adding all the ingredients, bring the mixture to a boil, reduce the heat to low, cover, and simmer for 1.5-2 hours, stirring occasionally, until the beans are tender.
Once the beans are cooked, taste and adjust seasoning as needed. Remove the bay leaf before serving.
Serve the pinto beans hot over a bed of prepared rice. Garnish with optional toppings such as chopped cilantro, sliced green onions, or a squeeze of lime for added flavor.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7090 mg | 308% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 27.5 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3033 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
