No wonder Spanish Rice is served with so many Mexican style meals. It is the perfect side dish along with being colorful and tasty.
Spanish Rice is served with so many Mexican style meals. It is the perfect side dish along with being colorful and tasty. Now it’s time for Fiesta!
No wonder Spanish Rice is served with so many Mexican style meals. It is the perfect side dish along with being colorful and tasty. A nice little addition is that you can make it as spicy as you want. Simply add more hot sauce or salsa.
We use brown rice instead of white rice and serve it along side our Gringo Enchiladas or a specialty burrito, taquitos, fajitas – there are so many good dishes. The only thing to think of now is … Fiesta!
Spanish Rice with Pinto Beans
No wonder Spanish Rice is served with so many Mexican style meals. It is the perfect side dish along with being colorful and tasty.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 Servings
Calories 229kcal
Ingredients
- 4 cups cooked brown rice
- 1 tablespoon coconut oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 tablespoon vegetable bouillon from a jar
- 1 teaspoon tumeric
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 15 ounces diced tomatoes
- 15 ounces pinto beans - drained
- 2 cloves garlic, minced or finely chopped
Instructions
- Have your rice cooked to measure 4 cups.
- Heat oil in a large skillet. Saute the onion and bell peppers until the onion is translucent, about 15 minutes
- Add garlic and cook 3 more minutes.
- To the skillet add the diced tomatoes, vegetable bouillon, tumeric, salt and pepper.
- Add the beans and rice to heat through.
Notes
IF FREEZING: Let cool to room temperature.
Package in rigid sided freezer container. TO PREPARE AFTER FREEZING: Remove from the freezer and put in the refrigerator for 6 to 8 hours.
The night of serving -
Put all in a large saucepan and heat through. They also can be heated in the microwave if you prefer.
Package in rigid sided freezer container. TO PREPARE AFTER FREEZING: Remove from the freezer and put in the refrigerator for 6 to 8 hours.
The night of serving -
Put all in a large saucepan and heat through. They also can be heated in the microwave if you prefer.
Nutrition
Nutrition Facts
Spanish Rice with Pinto Beans
Amount Per Serving (1 Serving)
Calories 229 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Sodium 613mg 26%
Potassium 492mg 14%
Total Carbohydrates 42g 14%
Dietary Fiber 7g 28%
Sugars 3g
Protein 8g 16%
Vitamin A 11.7%
Vitamin C 45.3%
Calcium 5.5%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.
Bailey says
I’ve made this more than once and I’m finally getting back to tell you how much we enjoy this. I never would have thought to add pinto beans to Spanish rice but it’s perfect.
Ginny McMeans says
That is just great! Yes, kidney beans would be good too and they will freeze really well too.
Janice says
Made this last night and it was sooooo yummy. My husband and kids all loved it. Used red beans instead of pinto and didn’t have no tumeric. Didn’t miss it either. Came out delicious. Gonna have some more tonight and I’m planning on freezing the rest. Thanks for this recipe.
Ginny McMeans says
Thank you so much! I am so glad you enjoy my web site and blog. It is supporters like you that make my life very happy. 🙂