Mexican-Inspired Pinto Beans and Rice

25 Min.
25 Min.
8
Ingredients
2
cups long-grain white rice, rinsed using a mesh strainer (set aside)
2 cups long-grain white rice, rinsed using a mesh strainer (set aside)
1
tablespoon Better Than Bouillon® Reduced Sodium Roasted Chicken Base
1 tablespoon Better Than Bouillon® Reduced Sodium Roasted Chicken Base
3
tablespoons tomato paste
3 tablespoons tomato paste
1
teaspoon ground coriander seeds
1 teaspoon ground coriander seeds
1
teaspoon salt
1 teaspoon salt
½
teaspoon garlic powder
½ teaspoon garlic powder
¼
teaspoon pepper
¼ teaspoon pepper
cups water
3½ cups water
1
red bell pepper, stemmed, seeded and diced
1 red bell pepper, stemmed, seeded and diced
¼
cup finely chopped red onion
¼ cup finely chopped red onion
1
jalapeño, stemmed, seeded and finely diced
1 jalapeño, stemmed, seeded and finely diced
2
tablespoons finely chopped cilantro
2 tablespoons finely chopped cilantro
1
(15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
Directions
  1. To a pot, add Chicken Base, tomato paste, coriander, salt, garlic powder and pepper; whisk to combine.
  2. Gradually whisk in water, add rice and stir to combine. Place pot over medium-high heat and bring to a boil, stirring occasionally.
  3. Reduce heat to medium-low, cover. Continue to cook until liquid has been absorbed, stirring occasionally, about 12-15 minutes. Remove from heat and let stand covered for a few minutes.
  4. Place rice in a large bowl and add bell pepper, onion, jalapeno and cilantro; stir to combine.
  5. Gently stir in beans and serve.
Prepare this healthy, colorful side dish and serve with your favorite Mexican meal.

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