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Pinto Beans And Rice

Pinto Beans and Rice recipe image
This vibrant pinto bean and rice bowl is the ultimate quick dinner solution, delivering hearty comfort in under ten minutes. By microwaving cooked brown rice with canned pinto beans, fresh tomatoes, crisp red bell peppers, and savory onions, you create a dish that is both nutritious and deeply satisfying. The addition of fresh cilantro brightens the flavor profile, while the option to serve with salsa or yogurt adds a creamy or tangy finish depending on your preference. Perfect for busy weeknights or a light lunch, this recipe maximizes flavor with minimal effort. It is naturally vegan and vegetarian, making it an inclusive choice for any table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 641.0
Dietary: Gluten-free, Vegetarian
Description
This vibrant pinto bean and rice bowl is the ultimate quick dinner solution, delivering hearty comfort in under ten minutes. By microwaving cooked brown rice with canned pinto beans, fresh tomatoes, crisp red bell peppers, and savory onions, you create a dish that is both nutritious and deeply satisfying. The addition of fresh cilantro brightens the flavor profile, while the option to serve with salsa or yogurt adds a creamy or tangy finish depending on your preference. Perfect for busy weeknights or a light lunch, this recipe maximizes flavor with minimal effort. It is naturally vegan and vegetarian, making it an inclusive choice for any table.
Ingredients
  • 1 cup Cooked long grain brown rice
  • 15 ounce Can pinto beans
  • 1 cup Shredded iceberg lettuce
  • 1 cup Coarsely chopped tomato
  • 1 md Red bell pepper
  • 1 small Onion
  • 1/4 cup Cilantro, chopped
Directions
  1. 1
    Stem, seed, and coarsely chop the red bell pepper.
  2. 2
    Finely chop the onion and cilantro leaves.
  3. 3
    In a 2-3 quart microwave-safe bowl, combine the cooked brown rice, pinto beans, 1/2 cup of shredded lettuce, 1/2 cup of chopped tomato, half of the chopped bell pepper, half of the chopped onion, and half of the chopped cilantro.
  4. 4
    Cover the bowl and microwave on full power for 3 minutes.
  5. 5
    Stir the mixture thoroughly, cover again, and microwave for 1 to 2 minutes longer, or until heated throughout.
  6. 6
    Stir in the remaining vegetables, including the rest of the lettuce, tomato, bell pepper, onion, and cilantro.
  7. 7
    Spoon into individual bowls and garnish with salsa, unflavored yogurt, and salt to taste.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 641.0kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 32.8mg2%
Total Carbohydrate 123.2g42%
Dietary Fiber 37.4g150%
Sugars 8.1g
Protein 37.2g75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serving Suggestion: While this dish is great in bowls, it works wonderfully wrapped in warm flour tortillas like a burrito.

Ingredient Prep: Ensure the pinto beans are drained and rinsed before adding to the bowl to remove excess sodium and improve texture.

Customization: Feel free to adjust the spice level by adding jalape&# 195;±os or hot sauce to the salsa garnish.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave.

Keywords: pinto beans, rice bowl, microwave meal, vegan dinner, vegetarian main, quick recipe, brown rice, mexican food, healthy lunch, bean salad, easy weeknight, plant based, fiber rich, no cook, simple meal, family dinner, fresh veggies, comfort food, budget friendly, gluten free
Read it online: https://www.chefs-mate.com/recipe/pinto-beans-and-rice/