Rice & Beans

Pinto Bean And Rice

Name: Pinto Bean And Rice
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Ingredients: 1 lb (450g) dried pinto beans; 2 cups uncooked white rice; 1 large onion, diced; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp chili powder; 1 tsp salt; 1/2 tsp black pepper; 4 cups vegetable broth; 2 tbsp olive oil; 1 can (14.5 oz) diced tomatoes

By Rhys Yarrow · June 19, 2026 · Rice & Beans

Prep30 min

Cook60 min

Total90 min

Serves6

Warm, comforting bowl of Pinto Bean And Rice

I still remember the smell of my abuela's kitchen, filled with the aroma of simmering pinto beans and freshly cooked rice. It was a staple in our household, a comfort food that brought us all together. As a child, I would watch her carefully prepare each ingredient, from sorting the beans to toasting the spices. She would always say, 'La clave es la paciencia,' - patience is key. And it's true, the longer you cook the beans, the creamier they become, and the more flavorful the rice is.

Today, I'm excited to share my abuela's recipe with you. It's a traditional Mexican dish that's easy to make and perfect for any day of the week. The combination of pinto beans, rice, and spices is a match made in heaven, and I know you'll love it just as much as I do.

One of the things I love about this recipe is that it's a great way to use up leftover vegetables and spices. You can add diced onions, bell peppers, or even cooked chicken to make it a more substantial meal. And the best part is, it's a one-pot wonder, making cleanup a breeze.

In this recipe, we'll be using dried pinto beans, which are a staple in Mexican cuisine. They're packed with protein, fiber, and nutrients, making them a great addition to a healthy diet. We'll also be using a combination of spices, including cumin, oregano, and chili powder, to give the dish a deep, rich flavor.

So, let's get started! With a little patience and some love, you'll be enjoying a delicious, authentic Mexican Pinto Bean And Rice dish in no time.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's a great way to use up leftover vegetables and spices
The combination of pinto beans and rice is a match made in heaven
It's a one-pot wonder, making cleanup a breeze
It's a traditional Mexican dish that's perfect for any day of the week
It's packed with protein, fiber, and nutrients, making it a great addition to a healthy diet

Why This Recipe Works

The key to this recipe is the combination of flavors and textures. The pinto beans are cooked with a blend of spices, including cumin, oregano, and chili powder, which gives them a deep, rich flavor. The rice is cooked with onion, garlic, and a touch of cumin, which adds a nice aroma and texture.

The toasting of the spices is also an important step, as it brings out their natural oils and flavors. This is a traditional Mexican technique that's used in many dishes, and it makes all the difference in the world.

Another important aspect of this recipe is the use of broth instead of water. This adds a richness and depth to the dish that you just can't get with plain water. And, of course, the acidity from the tomatoes helps to balance out the flavors and adds a nice brightness to the dish.

Ingredients You’ll Need

When it comes to ingredients, it's all about using the freshest and best quality you can find. For this recipe, you'll need dried pinto beans, uncooked white rice, onion, garlic, cumin, oregano, chili powder, salt, pepper, and vegetable broth. You can find these ingredients at most grocery stores, and they're relatively inexpensive.

One thing to note is that you'll want to use dried pinto beans for this recipe. They have a better texture and flavor than canned beans, and they're also lower in sodium. If you can't find dried pinto beans, you can substitute with canned beans, but be sure to drain and rinse them first.

1 lb (450g) dried pinto beansDried pinto beans are a staple in Mexican cuisine and have a better texture and flavor than canned beans. They're also lower in sodium and can be found at most grocery stores.
2 cups uncooked white riceUncooked white rice is a great base for this dish and pairs well with the pinto beans. You can also use brown rice if you prefer, but it will change the flavor and texture slightly.
1 large onion, dicedOnion adds a nice flavor and texture to the dish. You can use any type of onion you like, but yellow or white onion works best.
3 cloves garlic, mincedGarlic is a fundamental ingredient in Mexican cuisine and adds a depth of flavor to the dish. You can use more or less garlic depending on your taste.
1 tsp ground cuminCumin is a staple spice in Mexican cuisine and adds a warm, earthy flavor to the dish. You can use more or less cumin depending on your taste.
1 tsp dried oreganoOregano is another staple spice in Mexican cuisine and adds a pungent, earthy flavor to the dish. You can use more or less oregano depending on your taste.
1/2 tsp chili powderChili powder adds a nice heat to the dish and pairs well with the pinto beans and rice. You can use more or less chili powder depending on your taste.
1 tsp saltSalt enhances the flavors of the dish and helps to bring out the natural sweetness of the pinto beans and rice.
1/2 tsp black pepperBlack pepper adds a nice depth of flavor to the dish and pairs well with the other spices.
4 cups vegetable brothVegetable broth adds a richness and depth to the dish that you just can't get with plain water. You can use low-sodium broth if you're watching your salt intake.
2 tbsp olive oilOlive oil is used to toast the spices and add a nice flavor to the dish. You can use any type of oil you like, but olive oil works best.
1 can (14.5 oz) diced tomatoesDiced tomatoes add a nice acidity to the dish and help to balance out the flavors. You can use fresh or canned tomatoes, but canned works best for this recipe.

Equipment You’ll Need

Large heavy pot or Dutch ovenColander or strainerCutting boardChef's knifeMeasuring cups and spoonsInstant-read thermometerWooden spoon or spatula

How to Make Pinto Bean And Rice

1
Rinse the dried pinto beans and pick out any debris or stones. Place the beans in a large bowl and cover them with water. Let them soak for at least 8 hours or overnight.
2
Drain and rinse the soaked pinto beans and place them in a large heavy pot or Dutch oven. Add 4 cups of vegetable broth, 1 tsp of salt, and 1/2 tsp of black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the beans are tender and creamy.
3
While the beans are cooking, heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add 1 large diced onion and cook until it's translucent and starting to caramelize, about 5-7 minutes.
4
Add 3 cloves of minced garlic to the skillet and cook for 1-2 minutes, or until fragrant.
5
Add 1 tsp of ground cumin, 1 tsp of dried oregano, and 1/2 tsp of chili powder to the skillet and cook for 1-2 minutes, or until the spices are fragrant.
6
Add the cooked onion and spice mixture to the pot with the pinto beans and stir to combine.
7
Add 2 cups of uncooked white rice to the pot and stir to combine. Cook for 2-3 minutes, or until the rice is coated in the spice mixture and starting to toast.
8
Add 1 can of diced tomatoes to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
9
Remove the pot from the heat and let it rest for 5-10 minutes, or until the rice has absorbed all of the liquid and the flavors have melded together.
10
Fluff the Pinto Bean And Rice mixture with a fork and season with salt and pepper to taste.
11
Serve the Pinto Bean And Rice hot, garnished with chopped fresh cilantro or scallions if desired.

Expert Tips

Use a large heavy pot or Dutch oven to cook the pinto beans and rice, as this will help to distribute the heat evenly and prevent the beans from burning.
Don't overcook the pinto beans, as they can become mushy and unappetizing. Cook them until they're tender and creamy, but still hold their shape.
Use a variety of spices to add depth and complexity to the dish. Cumin, oregano, and chili powder are all staples in Mexican cuisine and pair well with the pinto beans and rice.
Don't be afraid to experiment with different ingredients and spices to make the dish your own. You can add diced bell peppers, chopped fresh cilantro, or crumbled queso fresco to give it a unique flavor and texture.
Let the Pinto Bean And Rice rest for 5-10 minutes before serving, as this will allow the flavors to meld together and the rice to absorb all of the liquid.
Serve the Pinto Bean And Rice with a variety of toppings, such as diced avocado, sour cream, or salsa, to add extra flavor and texture.

Common Mistakes to Avoid

Not soaking the pinto beans long enough, which can result in them being undercooked or hard.
Overcooking the pinto beans, which can make them mushy and unappetizing.
Not using enough liquid to cook the pinto beans and rice, which can result in them being dry and unappetizing.
Not seasoning the dish enough, which can result in it being bland and unappetizing.
Not letting the Pinto Bean And Rice rest before serving, which can result in the flavors not melding together and the rice not absorbing all of the liquid.

Variations and Substitutions

Add diced bell peppers or chopped fresh cilantro to the skillet with the onion and spices for extra flavor and texture.
Use brown rice instead of white rice for a nuttier and healthier option.
Add cooked chicken or ground beef to the pot with the pinto beans and rice for extra protein and flavor.
Use low-sodium broth or omit the salt for a lower-sodium option.
Add a squeeze of fresh lime juice to the Pinto Bean And Rice before serving for a burst of citrus flavor.
Top the Pinto Bean And Rice with diced avocado, sour cream, or salsa for extra creaminess and flavor.

What to Serve With Pinto Bean And Rice

The Pinto Bean And Rice is a versatile dish that can be served with a variety of toppings and sides. You can serve it with diced avocado, sour cream, or salsa for extra creaminess and flavor. You can also serve it with a side of warm tortillas, sliced radishes, or pickled onions for a nice contrast in texture and flavor.

Some other ideas for serving the Pinto Bean And Rice include using it as a filling for tacos or burritos, serving it as a side dish for grilled meats or vegetables, or using it as a base for a hearty and comforting bowl.

Serve with diced avocado, sour cream, or salsa for extra creaminess and flavorServe with a side of warm tortillas, sliced radishes, or pickled onions for a nice contrast in texture and flavorUse as a filling for tacos or burritosServe as a side dish for grilled meats or vegetablesUse as a base for a hearty and comforting bowl

Make-Ahead, Storage, Freezing and Reheating

The Pinto Bean And Rice can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To store it in the refrigerator, let it cool to room temperature, then transfer it to an airtight container and refrigerate. To freeze it, let it cool to room temperature, then transfer it to a freezer-safe bag or container and freeze.

To reheat the Pinto Bean And Rice, you can microwave it for 2-3 minutes, or until it's hot and steaming. You can also reheat it on the stovetop or in the oven, stirring occasionally, until it's hot and steaming.

Some tips for reheating the Pinto Bean And Rice include adding a splash of water or broth to the pot to prevent it from drying out, and stirring occasionally to prevent it from sticking to the bottom of the pot. You can also add some fresh cilantro or scallions to the pot for extra flavor and freshness.

Frequently Asked Questions

What type of beans should I use for this recipe?

You should use dried pinto beans for this recipe. They have a better texture and flavor than canned beans and are lower in sodium.

Can I use canned beans instead of dried beans?

Yes, you can use canned beans instead of dried beans. However, be sure to drain and rinse them first, and adjust the cooking time accordingly.

What type of rice should I use for this recipe?

You should use uncooked white rice for this recipe. You can also use brown rice if you prefer, but it will change the flavor and texture slightly.

Can I add other ingredients to the pot with the pinto beans and rice?

Yes, you can add other ingredients to the pot with the pinto beans and rice, such as diced bell peppers or chopped fresh cilantro. Just be sure to adjust the cooking time and seasoning accordingly.

How long can I store the Pinto Bean And Rice in the refrigerator or freezer?

You can store the Pinto Bean And Rice in the refrigerator for up to 3 days or frozen for up to 2 months. Be sure to let it cool to room temperature before storing it, and reheat it safely before serving.

Can I make the Pinto Bean And Rice ahead of time?

Yes, you can make the Pinto Bean And Rice ahead of time. Just cook it according to the recipe, then let it cool to room temperature. You can store it in the refrigerator or freezer, then reheat it when you're ready to serve.

What are some variations I can make to the Pinto Bean And Rice recipe?

Some variations you can make to the Pinto Bean And Rice recipe include adding diced bell peppers or chopped fresh cilantro to the skillet with the onion and spices, using brown rice instead of white rice, or adding cooked chicken or ground beef to the pot with the pinto beans and rice.

Can I serve the Pinto Bean And Rice as a main dish or side dish?

Yes, you can serve the Pinto Bean And Rice as a main dish or side dish. It's a versatile recipe that can be served with a variety of toppings and sides, such as diced avocado, sour cream, or salsa.

The Full Recipe

Recipe Card