{"id":191882,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pinto-beans-and-rice\/"},"modified":"2024-05-31T10:46:22","modified_gmt":"2024-05-31T15:46:22","slug":"pinto-beans-and-rice","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pinto-beans-and-rice\/","title":{"rendered":"Pinto Beans and Rice"},"content":{"rendered":"<p>Using only two pantry staples, this popular potluck dish and quick weeknight side is the easiest pinto beans and rice recipe you\u2019ll ever make. Thirty minutes of baking follows 10 minutes of prep and bam, it\u2019s done.<\/p>\n<p>Think pinto beans are blah? Think again! These beans are high in fiber and a good source of protein. There are so many ways to dress up pinto beans and rice! Switching out seasonings and infusing a little bit of Latin love in them to serve with tacos or maybe go Italian with oregano, rosemary and thyme.<\/p>\n<p>This pinto beans and rice recipe is one of our favorite recipes using pinto beans. You\u2019ll be surprised how simple it is to throw together!<\/p>\n<h2>Ingredients for Pinto Beans and Rice<\/h2>\n<ul>\n<li><strong>Onion:<\/strong> Yellow onions are common and accessible. Also, its texture and flavor don\u2019t wither under high heat.<\/li>\n<li><strong>Vegetable Oil:<\/strong> This type of oil is best because it can withstand high heat, up to 450\u00b0F.<\/li>\n<li><strong>Ketchup:<\/strong> Yes, the same kind of ketchup you dip fries in.<\/li>\n<li><strong>Brown Sugar:<\/strong> Adding just a little bit of brown sugar mellows out the savory flavors in our pinto beans and rice recipe without it getting too sweet.<\/li>\n<li><strong>Mustard:<\/strong> You can use French (yellow) or Dijon mustard, although Dijon&#8217;s spicy flavor is preferred.<\/li>\n<li><strong>Liquid Smoke:<\/strong> Sold in a jar at grocery retailers, this water-soluble liquid flavoring adds a wood-smoke accent.<\/li>\n<li><strong>Long Grain Rice:<\/strong> Skip short-grain rice in favor of this drier-style rice that is less sticky.<\/li>\n<li><strong>Pinto Beans:<\/strong> These tan-colored beans are higher in carbs, fiber and calories than black beans.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Preheat the oven.<\/h3>\n<p>Your oven should be preheated to 350\u00b0F.<\/p>\n<p><strong>Step 2: Chop and saut\u00e9 the onion. <\/strong><\/p>\n<p>Chop a large onion into small pieces. Do not mince them, but cut them into 1\/2-inch pieces. Then in a large skillet add 1 tablespoon of vegetable oil and the chopped onions. Saut\u00e9 until the onion is tender, remove the skillet from the heat and set aside.<\/p>\n<h3>Step 3: Add the other ingredients.<\/h3>\n<p>Stir the ketchup, brown sugar, mustard, salt and pepper into the skillet. Mix well and only add liquid smoke if desired. It is an optional ingredient.<\/p>\n<h3>Step 4: Rinse and drain beans and combine<\/h3>\n<p>Use cold water to rinse the beans lightly. Add the uncooked rice and beans to other ingredients already in the skillet.<\/p>\n<p><em>Editor\u2019s Tip: <\/em>Use a stainless-steel colander to drain the beans. The openings are only slightly smaller than the beans and nearly all the water drains out easily.<\/p>\n<h3>Step 5: Transfer to a baking dish and bake<\/h3>\n<p>Move the mixed ingredients to a greased 1-1\/2 quart baking dish. Bake the beans and rice uncovered for 30 to 35 minutes or until the pinto beans and rice are heated through.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> If you can, use a glass baking dish. Metal, when removed from the oven, cools down faster than glass and if you plan to serve this dish right away you&#8217;ll want to keep it warm, of course!<\/p>\n<h2>Pinto Beans and Rice Variations<\/h2>\n<ul>\n<li><strong>Add South-of-the-border accents: <\/strong>Cumin and chili powder make pinto beans and rice more Mexican-inspired and are the perfect side to tacos or another Mexican entr\u00e9e.<\/li>\n<li><strong>Make these Italian: <\/strong>Adding oregano and garlic gives you an Italian rice dish to pair with chicken or another meat.<\/li>\n<li><strong>Create a soup: <\/strong>Keeping this recipe as-is but adding four cups of vegetable broth turns this into a fiber-rich soup.<\/li>\n<\/ul>\n<h2>How to Store Pinto Beans and Rice<\/h2>\n<p>While we think your household will chow down on this recipe, you may have leftovers. Simply cover and place them in the fridge, in a separate container or the baking dish itself. Cooked beans last in the fridge between three and five days.<\/p>\n<h2>Can you Freeze Pinto Beans and Rice?<\/h2>\n<p>It\u2019s totally fine to freeze leftover cooked rice and beans and there\u2019s not much you need to do to prep. Frozen rice lasts for up to a month if stored in an airtight container or reusable freezer bag. When you\u2019re ready to enjoy, remove the rice from its container or bag, place it in a microwave-safe dish and reheat.<\/p>\n<h2>Pinto Beans and Rice Tips<\/h2>\n<h3>Do I really need to rinse the pinto beans?<\/h3>\n<p>You don\u2019t want to skip this step! Rinsing the beans removes up to 41% of sodium and makes this dish healthier. according to The Bean Institute. Thankfully, the flavor profile does not change.<\/p>\n<h3>Can I make the pinto beans and rice recipe ahead of time?<\/h3>\n<p>This is a great recipe to make the day prior.\u00a0 Let it cool in the baking dish before you store it in an airtight container in the fridge. When it\u2019s time to eat, simply microwave and enjoy. Avoid the temptation of breaking the dish in the oven as you want to keep the rice as fluffy as possible. Cooking it twice at oven temperature can make it hard.<\/p>\n<h3>What does liquid smoke add to the recipe?<\/h3>\n<p>This shortcut adds the flavor of wood-smoked beans to the recipe minus the time it would take to smoke them on a grill.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I&#8217;ve since served it at many potlucks and have been asked for the recipe every time.\u2014Linda Romano, Mt. Airy, North Carolina<\/p>\n","protected":false},"author":8038,"featured_media":2049475,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306879,304328,305271,304993,304338,304515,304988,304368,306848,304268,305383,305374,306901,324623,307579,307559,304243,304313,304560,304150,305028,305031,307594],"categories-v2":[309854,308984,309216,308940,308992,308880,308935,308745,309603,259483,309391,309381,309882,309177,310563,310541,309586,308313,308915,309434,308974,308975,339211],"coauthors":[305],"recommended_recipes":[{"post_title":"Rice and Bean Enchiladas","post_link":"\/recipes\/black-bean-and-rice-enchiladas\/","post_image":"\/wp-content\/uploads\/2018\/01\/Black-Bean-and-Rice-Enchiladas_EXPS_THMARBZ24_27448_DR_11_16_3b-a.jpg"},{"post_title":"Pinto Bean Chili","post_link":"\/recipes\/pinto-bean-chili\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pinto-Bean-Chili_EXPS_GBBZ22_20330_E10_15_2b_1.jpg"},{"post_title":"Black 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Rice","datePublished":"2018-01-01","dateModified":"2024-05-31","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_18194_EricKleinberg_8.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.&mdash;Linda Romano, Mt. Airy, North Carolina","recipeIngredient":["1 large onion, chopped","2 tablespoons vegetable oil","3\/4 cup ketchup","2 to 4 tablespoons brown sugar","1 teaspoon prepared mustard","1 teaspoon Liquid Smoke, optional","1 teaspoon salt","1\/4 teaspoon pepper","3 cups cooked long grain rice","2 cans (15 ounces each) pinto beans, rinsed and drained"],"recipeInstructions":[{"@type":"HowToStep","name":"Preheat the oven.","text":"Your oven should be preheated to 350\u00b0F. Step 2: Chop and saut\u00e9 the onion. Chop a large onion into small pieces. Do not mince them, but cut them into 1\/2-inch pieces. Then in a large skillet add 1 tablespoon of vegetable oil and the chopped onions. Saut\u00e9 until the onion is tender, remove the skillet from the heat and set aside."},{"@type":"HowToStep","name":"Add the other ingredients.","text":"Stir the ketchup, brown sugar, mustard, salt and pepper into the skillet. Mix well and only add liquid smoke if desired. It is an optional ingredient."},{"@type":"HowToStep","name":"Rinse and drain beans and combine","text":"Use cold water to rinse the beans lightly. Add the uncooked rice and beans to other ingredients already in the skillet. Editor\u2019s Tip: Use a stainless-steel colander to drain the beans. The openings are only slightly smaller than the beans and nearly all the water drains out easily."},{"@type":"HowToStep","name":"Transfer to a baking dish and bake","text":"Move the mixed ingredients to a greased 1-1\/2 quart baking dish. Bake the beans and rice uncovered for 30 to 35 minutes or until the pinto beans and rice are heated through. Editor\u2019s Tip: If you can, use a glass baking dish. Metal, when removed from the oven, cools down faster than glass and if you plan to serve this dish right away you'll want to keep it warm, of course!"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 263 calories","fatContent":"5g fat (1g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"856mg sodium","carbohydrateContent":"48g carbohydrate (11g sugars","fiberContent":"4g fiber)","proteinContent":"6g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.111111,"reviewCount":9,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dori357"},"reviewBody":"<p>This was good. I added chopped red peppers for color and flavor. I sauteed them with the onions and seasoned both with salt, pepper and garlic powder. I added 1 cup of chicken broth to my rice as it had dried out a little. I did not use liquid smoke. I needed a 3qt pan for it all to fit. (Not sure how it could ever fit in 1-1\/2qt.) It makes a tasty \"no meat\" meal. Serve with salad or veggies on the side.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mike813"},"reviewBody":"If you have a palette of a two year old this recipe is for you.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"watermelonmuffin"},"reviewBody":"I made this for an elderly man that I cook for to bring to a potluck he was going to, and when he saw it he said, \"Wow that looks good! I'll try to be first in line so I can get some.\" When I tried it it tasted very good and I think I'll make it at our house too. :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MonicaEastham"},"reviewBody":"This recipe was easy and really tasty!   I added the optional Liquid Smoke, ditched the salt and used 2 tablespoons of brown sugar which was plenty.  If you make this add 2 tablespoons of brown sugar and do a taste test of the sauce before adding more.   I also used brown medium grain rice and added spot shrimp for more protein.    It was perfect for a side dish and could be a main dish with added shrimp or meat.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"darbri"},"reviewBody":"Eliminated brown sugar and after baking topped with shredded cheese ....back in oven til melted!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"keverwann"},"reviewBody":"This was good for a baked bean dish, but I only put in 1 can of beans (that was plenty for us!).  It was pretty sweet with only 2 Tbsp brown sugar and turned out kind of dry being cooked uncovered.  I'd cover it next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Donalee2"},"reviewBody":"I MADETHIS RECIPE AND WE REALLY LIKED IT. I COOKED MY OWN PINTO BEANS BECAUSE THEY DON'T HAVE ALL THAT SODIUM IN THEM. I TOO WOULD COVER IT THE NEXT TIME OR PUT A LITTLE MORE LIQUID IN THEM. I DIDN'T THINK IT WAS TOO SWEET. I WILL DEFINITELY MAKE THIS AGAIN. I HAD SOME COOKED RICE I NEEDED TO USE TOO.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"katecrid47"},"reviewBody":"This was good and easy. I only had 2 cups of rice so just used that. For us it was enough. My husband is not a pinto bean man but really enjoyed this. I will make again maybe change it up a bit but still a great base recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jcgillis"},"reviewBody":"Good and easy, I'll definitely make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"18194","romance_copy_dek":"I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.&mdash;Linda Romano, Mt. 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