Looking for a delicious and healthy meal that’s easy to make? These Mexican Pinto Bean Rice Bowls are a perfect choice. This recipe is a fantastic example of healthy beans recipes, offering a satisfying and flavorful dish that comes together quickly.
Key Ingredients & Substitutions:
- Pinto Beans: Canned pinto beans work well; you can also use black beans or kidney beans.
- Rice: Brown rice is recommended; white rice or quinoa are also good options.
- Salsa: Use your favorite mild or medium salsa.
- Avocado: Essential for creamy texture; guacamole can be substituted.
- Corn: Canned or frozen corn is fine.
Ingredients:
Main:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup cooked brown rice per bowl
- 1/2 cup corn (canned or frozen, thawed) per bowl
- 1 avocado, diced, per bowl
- Salsa, to taste
- Fresh cilantro, chopped, for garnish
Spices:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 450-500
- Tools Needed: Large skillet, measuring cups and spoons
Step-by-Step Instructions:
1. Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Combine Bean Mixture
Add the rinsed pinto beans, diced tomatoes (undrained), chili powder, ground cumin, and smoked paprika to the skillet. Stir everything together. Bring the mixture to a gentle simmer.
3. Simmer for Flavor
Reduce the heat to low, cover the skillet, and let the bean mixture simmer for 10-12 minutes. This allows the flavors to meld beautifully. Season with salt and pepper to your taste.
4. Assemble Your Bowls
Divide the cooked brown rice among four serving bowls. Spoon a generous amount of the warm pinto bean mixture over the rice in each bowl.
5. Add Toppings
Top each bowl with corn, diced avocado, and a dollop of your favorite salsa. Garnish with fresh cilantro. Enjoy your delicious and healthy beans recipes!
Variation Ideas:
- Add a squeeze of lime juice for extra zing.
- Include a sprinkle of shredded dairy-free cheese or nutritional yeast.
- Top with pickled jalapeños for a spicy kick.
- Stir in some chopped bell peppers with the onion for more vegetables.
- Serve with tortilla chips on the side for scooping.
Storage Instructions:
Store leftover Mexican Pinto Bean Rice Bowls in an airtight container in the refrigerator for up to 3-4 days. When reheating, you can microwave individual portions until warm. It’s best to add fresh avocado and cilantro after reheating.
Frequently Asked Questions (FAQ):
- Can you make this recipe ahead of time? Yes, you can prepare the bean mixture a day or two in advance and store it separately from the rice and toppings.
- What if you don’t have pinto beans? Black beans or kidney beans are excellent substitutes for this healthy beans recipe.
- Can you use fresh corn? Absolutely! Cut the kernels from a fresh ear of corn for a burst of sweetness.
- Is this recipe spicy? The spice level is mild with the recommended chili powder. You can add a pinch of cayenne pepper if you prefer more heat.
- How can you make this dish even healthier? Increase the amount of vegetables by adding sautéed bell peppers or spinach to the bean mixture.
- What kind of rice is best? Brown rice offers more fiber and nutrients, but white rice or quinoa will also work well.