4 Ingredient Delicious Beans and Rice
Delicious, simple pinto beans cooked to perfection and served over rice. Add Your favorite toppings for a super inexpensive, filling beans and rice dinner!
- 46 oz Canned Pinto Beans
- 1 Cup Chicken Stock
- 1 tsp Cumin
- 1/2 Cup Salsa
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 Cups White Rice
- Cheddar Cheese
- Sour Cream
Drain the pinto beans and rinse them off. Add to a large soup pot.
Add chicken stock, cumin, salsa, salt and pepper to the pot. Turn heat to medium/high, cover with a lid, and bring to a slow simmer.
Meanwhile, cook rice in a rice cooker or pot according to package directions. I like Jasmine rice for this recipe but any rice will work.
Simmer the beans until heated through and flavors come out, about 20 minutes. Add additional seasonings if desired.
Serve beans over rice and add favorite toppings such as salsa, cheese, sour cream, cilantro and avocado.
You can also use rehydrated dry beans for this recipe! Simply rehydrate the beans per package instructions and swap them out with the canned beans. Make sure to drain the water you cook them in and rinse them off before adding them to the recipe.
I love Jasmine rice in this recipe, but any rice will do!
I use Better Than Bouillon in the Chicken flavor and add 1 tsp to a cup of hot water to make my chicken stock. It's delicious! Any bouillon or chicken stock will work for this recipe.