Spicy Pintos and Rice
Bold, flavorful, and satisfying, Spicy Pintos and Rice is the ultimate one-skillet comfort food that’s packed with zest and nutrition! This plant-based recipe features tender pinto beans simmered in a rich tomato-and-vegetable broth infused with smoky paprika, earthy cumin, and a kick of jalapeño heat. Paired with fluffy long-grain white rice and garnished with fresh cilantro and lime wedges, this dish is a vibrant, wholesome meal perfect for weeknight dinners or meal prep. Whether you use canned beans for convenience or dried beans for an authentic touch, this easy recipe is as versatile as it is delicious. Ready in under an hour, this spicy vegetarian delight is a go-to option for lovers of bold flavors and budget-friendly ingredients.
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Recipe Information
Ingredients
- 2 cups pinto beans (dried or canned)
- 1.5 cups long-grain white rice
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 medium jalapeño, finely chopped
- 14.5 ounces canned diced tomatoes (with juice)
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh cilantro (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
If using dried pinto beans, soak them overnight in water. Drain and rinse before cooking. Cooking dried beans will require an additional 60–90 minutes, but canned beans can be used as a time-saving alternative.
Cook the rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15–20 minutes, or until rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion, jalapeño, and a pinch of salt. Sauté for 3–4 minutes, or until the onion is softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Toast the spices for 30 seconds to release their flavors.
Add the canned diced tomatoes (with their juice) and vegetable broth to the skillet. Stir to combine, then bring the mixture to a gentle simmer.
Add the pinto beans (drained and rinsed, if using canned). Simmer uncovered for 20 minutes, stirring occasionally, until the liquid reduces slightly and thickens.
Taste and adjust seasoning if needed, adding more salt, pepper, or spices to taste.
To serve, spoon the spicy pinto beans over the cooked rice. Garnish with fresh cilantro and serve with lime wedges, if desired.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6130 mg | 267% | |
| Total Carbohydrate | 331.5 g | 121% | |
| Dietary Fiber | 76.4 g | 273% | |
| Total Sugars | 27.4 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 5475 mg | 116% | |
*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.
