Pinto Beans & Rice

This quick and comforting dish combines the earthy richness of pinto beans with nutty brown rice for a hearty, fiber-packed meal. Brightened by fresh tomatoes, crisp red bell peppers, and savory onions, it offers a vibrant balance of textures and flavors. A generous sprinkle of fresh cilantro adds a fragrant finish that ties everything together. Perfect for busy weeknights, this recipe comes together in minutes using simple pantry staples. It&# 226;ÂÂs naturally vegan and vegetarian, making it an inclusive option for any gathering. Serve it as a standalone main or wrap it in warm tortillas for a delicious burrito-style lunch.

Cooking Method: Microwave

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 641.0

Dietary: Gluten-free, Vegetarian

Description

This quick and comforting dish combines the earthy richness of pinto beans with nutty brown rice for a hearty, fiber-packed meal. Brightened by fresh tomatoes, crisp red bell peppers, and savory onions, it offers a vibrant balance of textures and flavors. A generous sprinkle of fresh cilantro adds a fragrant finish that ties everything together. Perfect for busy weeknights, this recipe comes together in minutes using simple pantry staples. It&# 226;ÂÂs naturally vegan and vegetarian, making it an inclusive option for any gathering. Serve it as a standalone main or wrap it in warm tortillas for a delicious burrito-style lunch.

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
Stem, seed, and coarsely chop the red bell pepper.
2
Chop the onion and cilantro leaves.
3
In a 2-3 quart microwave-safe bowl, mix the cooked 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
Cover the bowl and microwave on full power for 3 minutes.
5
Stir the mixture, cover again, and microwave for 1 to 2 minutes longer, or until hot throughout.
6
Stir in the remaining vegetables (lettuce, tomato, bell pepper, onion, and cilantro).
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

While the recipe suggests serving in bowls, you can also wrap the mixture in flour tortillas for a delicious burrito-style meal.

Ensure the pinto beans are drained and rinsed before adding to the bowl to remove excess sodium and starch.

For a creamier texture, you can add a splash of vegetable broth or water to the bowl before microwaving to prevent the rice from drying out.

Keywords: pinto beans, brown rice, mexican food, vegan dinner, vegetarian meal, quick recipe, microwave meal, healthy lunch, bean and rice, easy dinner, plant based, high fiber

Read it online: https://www.chefs-mate.com/recipe/pinto-beans-rice/