Pinto Beans And Rice Food

PINTO BEANS AND RICE

Steps:

• In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

MEXICAN-INSPIRED PINTO BEANS AND RICE

Steps:

• To a pot, add Chicken Base, tomato paste, coriander, salt, garlic powder and pepper; whisk to combine.
• Gradually whisk in water, add rice and stir to combine. Place pot over medium-high heat and bring to a boil, stirring occasionally.
• 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.
• Place rice in a large bowl and add bell pepper, onion, jalapeno and cilantro; stir to combine.
• Gently stir in beans and serve.

GALLO PINTO (COSTA RICAN BEANS AND RICE)

Steps:

• Place the oil in a large skillet over medium heat.
• Add the chopped onion, the garlic, the red pepper, and the chopped cilantro. Cook, stirring often, until vegetables are soft and fragrant.
• Add the cumin and salsa lizano (or Worcestershire sauce) and cook for 2 to 3 more minutes.
• Add the beans and their liquid, and cook for 1 minute.
• Add the rice and stir until rice is well mixed with the beans and there are no clumps of rice.
• Cover skillet, lower heat, and let mixture simmer for 1 to 2 minutes, until rice is heated through.
• Season with salt and pepper to taste, adding more salsa lizano or Worcestershire sauce to taste.
• Garnish with fresh cilantro before serving.

PINTO BEANS AND RICE

Steps:

• In a medium skillet cook bacon over medium heat until crisp. Remove and drain on paper towels. Remove all but 2 Tblsps. bacon drippings.
• Add onion and cilantro to remaining drippings in skillet, cook until onion is tender.
• Transfer onion and cilantro to 3 quart casserole, add crumbled bacon and remaining ingredients, except cheese. Mix well.
• Sprinkle shredded cheese on top and bake in 375* oven for 30-35 minutes or until hot.
• Serve over hot cooked rice.

CROCK POT PINTO BEANS AND RICE

Steps:

• Rinse pinto beans in a colander.
• Put beans in crock pot and add water to cover about 2".
• Add salt, pepper, garlic powder, cumin, oregano, bay leaves, garlic and picante sauce.
• Cook on high about 4 hours or until beans are tender. Crock Pots vary greatly, 4 hours is the minimum - your crock pot may take longer!
• Serve over rice.

INSTANT POT PINTO BEANS AND RICE

Steps:

• In Instant Pot, add ingredients in the following order (do not change): onion, brown rice, pinto beans, water, cumin, garlic powder, chili powder, salt, and diced tomatoes. Do not stir.
• Close the lid, turn the pressure vent to Sealed, and press Pressure Cook at high temperature for 22 minutes.
• After Instant Pot has finished cooking, relieve pressure using the Quick Release method by turning the valve to Venting and open the lid.
• Add coriander and stir gently. If the rice and beans are a little liquid or crispy, close the lid and let them sit for another 10 minutes.
• If desired, serve hot with hot sauce and our favorite addition: cucumber and tomato salad. We love the combination of hearty rice and beans with fresh and healthy vegetable salad.

GALLO PINTO (RED BEANS AND RICE)

Steps:

• Combine water and beans in a large pan; bring to a boil. Add rice. Cover and cook until rice is completely soft, about 15 minutes. Season with salt and pepper.