One-Pot Mexican-Style Pinto Beans & Rice

Ingredients

• 3/4 cup uncooked long-grain white rice
• 1/2 cup dried pinto beans
• 2 1/4 cups water
• 1 cup canned diced tomatoes (with juice)
• 1/2 medium yellow onion
• 2 cloves garlic
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1

   Prep (10 minutes): Rinse the pinto beans and rice. Dice the onion and mince the garlic.

2. 2

   In a 2–3 quart pot, heat the olive oil over medium heat. Add onion and cook 3 minutes, then stir in garlic, cumin, chili powder, and smoked paprika for 30 seconds.

3. 3

   Add the rinsed pinto beans, rice, diced tomatoes (with juice), water, salt, and black pepper. Bring to a boil, then reduce to a low simmer.

4. 4

   Cover and cook 25–27 minutes, stirring once halfway, until the beans are tender and the rice is cooked. If the mixture looks dry before the beans are tender, add a splash of water and continue simmering a few minutes.

5. 5

   Rest 2 minutes off the heat, then serve hot.