Pinto Beans and Rice

Pinto beans and rice make the perfect side dish for practically any Mexican-inspired meal, and this recipe is the only one you'll ever need for them. It elevates the classic combo with a kick of sweet paprika, aromatic thyme, the subtle warmth of bay leaves, and the perfect balance of black pepper salt. It's delicious, and super quick and easy to make, too!

The Best Pinto Beans and Rice

As far as beans and rice recipes go, this one honestly might be my new favorite!

The recipe takes dried pinto beans, soaks them, and then boils them in a flavorful broth until they're super tender and flavorful. Then, they're mixed with savory sautéed onions and a balance of spices before being baked and served with perfectly cooked rice.

 Sounds pretty darn tasty, right?!

Well, let me tell ya, this beans and rice recipe has a balance of flavors and textures unlike any beans and rice recipe you've had before. It's so good, and I'm almost positive that you'll fall in love with it after you take just one bite.

Also, for what it's worth, it's just a super versatile that goes perfectly with just about any meal. With that said, though, I recommend serving it with things like this Mexican ground beef casserole or this Jiffy jalapeno cornbread for the ultimate Mexican feast!

Why This Recipe Works

Foolproof. The steps to make this pinto beans and rice recipe may look complicated at first, but I guarantee they're surprisingly simple. Just follow the steps, and you'll end up with perfectly cooked beans every time!

Simple ingredients. You'll only need 10 ingredients to make this recipe, and most of them are simple household seasonings. If you have a bag of dried beans, you're well on your way to making this delicious dish!

Versatile. This delicious rice pinto beans dish can be a meal all by itself, or you can serve it with things like this King Ranch chicken casserole or this Southwest Chicken Casserole for a hearty meal fit for a crowd.

Authentic flavor. Nothing beats making beans from scratch, and this pinto beans recipe is guaranteed to satisfy everyone you share it with!

Ingredients

As I just mentioned, the ingredient list for these delicious beans is super simple.

Anyway, here's everything you'll need to make pinto beans with rice:

• 1 cup dried pinto beans
• 2 medium onion, sliced
• 1 cup uncooked rice
• ½ cup sunflower oil
• 2 tbsp. sweet paprika
• 2 bay leaves
• 1 tsp. black pepper
• 1 tsp. thyme
• 1 chicken cube
• Salt to taste

By the way, if you end up with any leftover dried pinto beans, you can use them to make my copycat Chipotle pinto beans recipe. It's another one of my favorite recipes with dried pinto beans, and I highly recommend giving it a shot.

How To Make Pinto Beans and Rice

1. Prepare the beans: Rinse the beans in a colander, making sure to remove any small pebbles, rocks, or debris that may have come in the bag with them. Then, place the beans in a large bowl and add enough water to cover the beans by 2 inches. Let the dried beans soak for at least 8 hours like this.

2. Cook the beans: Drain and rinse the pinto beans, then place them in a medium pot with a heavy bottom. Add 4 cups of cold water and bring the beans to a boil for 5 minutes. You'll want to avoid using too much water, but you'll want to use enough that the beans are fully submerged.

3. Add seasoning: Once the beans start boiling, add the bay leaves and chicken bouillon. Then, reduce the heat and cook them until they become soft.

4. Prep work: Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with nonstick cooking spray.

5. Cook the onions: In a large skillet, add a little oil, then add the sliced onions and fry them until they become tender and slightly translucent. Then, remove the onions from the heat and transfer them to the prepared baking dish. Next, add the sweet paprika, thyme, salt, and pepper to the onions and mix until combined.

6. Bake the beans: Mix together the softened onions and cooked beans, then bake the beans for about 1½ -2 hours. While the beans are cooking, cook the rice according to the package instructions.

7. Serve: Serve the pinto beans with the cooked rice. You can serve the pinto beans warm or cold as a delicious side dish for any meal. Enjoy!

My Tips For Making The Best Recipe

• Use canned pinto beans or any type of canned beans, like kidney beans, black beans, or red beans, to make a more convenient side dish.
• Soak the beans overnight to save time.
• Use brown rice, jasmine rice, long grain white rice, or any long grain rice you want.
• Experiment with adding ingredients to the beans, like chili powder, red pepper flakes, garlic powder, or onion powder to switch up the flavor.
• Add veggies to cook with the onions, like diced tomatoes, green bell peppers, corn, or even spinach, to make a healthier recipe.
• Swap the chicken bouillon cube for vegetable broth or chicken broth if you don't have any on hand.
• Add meat, like smoked sausage, ground beef, or shredded chicken for a heartier dish.
• Make the rice in a rice cooker for more precise, perfectly cooked rice.
• Serve the beans with a drizzle of olive oil, sour cream, and fresh parsley for extra flavor.

How To Store Pinto Beans and Rice

In the fridge: Transfer your leftover pinto beans and rice to an airtight container and store them in the fridge for up to 3-4 days.

In the freezer: Allow the leftovers to cool completely, then transfer them to a freezer-safe container and freeze the leftover beans and rice for up to 3 months.

Reheating: Transfer your leftovers to a skillet set over medium heat and cook, stirring occasionally, until the beans and rice are fully reheated. I like to add a splash of vegetable broth to the beans as they're cooking.

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• Mexican pinto beans
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• Baked beans with ground beef