New Orleans Pinto Beans and Rice Recipe: Two Easy Methods Explained

This Pinto beans and rice recipe is considered the perfect side for your Mexican meal. Mexican rice has the best and unique ingredient that makes it taste as if it came from a restaurant, and the pinto beans can be ready in just ten minutes. It’s a fact that people love to try different foods.

Moreover, these dry pinto beans are usually cooked with spicy smoked sausage ham bone, and even ham hock, along with garlic, tomatoes, and seasonings. You can serve these savory pinto beans with very hot boiled rice or the best savory grits for a very simple and satisfying meal.

Furthermore, pinto beans are soaked overnight, so you have to plan to start this recipe the night before. You can also follow the package directions for a quick soak. These tasty beans and rice are on the menu every time for the beans lover! Oceanrecipies has 2 authentic Mexican pinto beans and rice recipes for you.

What type of Beans Should I Use?

Rice and beans recipe usually consists of dried red kidney or pinto beans because both of these have very similar nutritional and flavor profiles. However, kidney beans are a little larger and redder in color than the common pinto beans. 

How Many Cups Does One Pound of the Dried Beans Yield?

Just one cup of dried pinto or kidney beans yields about six cups of cooked beans case if you’ve got a large group to feed, this Southern food is very cheap.

Southern Seasonings:

Most of the Southern rice and bean recipes call for some kind of added fat, usually, pork: bacon, smoked ham hock, or even ham. It gives the beans a unique flavor and binds the seasonings and spices to the beans while flavoring the broth.

What type of Beans should I use?

Yellow rice and pinto beans recipes usually consist of dried red kidney or pinto beans because both of these have very similar nutritional and flavor profiles. However, Kidney beans are a little larger and redder in color than pinto beans while dried beans are commonly found in bags-not cans-and.

Below are the Top Two Methods of Pinto Beans and Rice;

Ingredients of Yellow Rice and Pinto Beans:

For Rice:

• 1 cup long-grain white rice
• 1 tablespoon olive oil
• Eight oz can of the tomato sauce
• One red bell pepper cored, fully seeded, and quartered
• One and a half cups of chicken stock or vegetable broth
• 3/4 teaspoon of the kosher salt
• One teaspoon of the garlic powder
• 1/4 teaspoon of the chili powder
• 1/4 teaspoon of cumin
• Half a cup of diced tomatoes
• Two tablespoons of chopped cilantro for garnish

For the Beans:

• Fifteen ounces can of pinto beans fully drained and rinsed
• Half a cup of chicken stock or vegetable broth
• One tablespoon of tomato paste
• 3/4 teaspoon of common salt
• 3/4 teaspoon of the chili powder
• Half cup pico de gallo for garnish

Method #1:

Step #1

For the cooking of rice, you have to heat the olive oil in a two-quart pot over medium heat. Add the rice and stir it constantly until the rice is coated in the oil. Cook it for about five minutes or until the rice is best toasted and lightly browned.

Step #2

In this step, add all of your remaining ingredients. Oceanrecipes recommends doing this process off the heat to avoid any type of splattering.

Step #3

Furthermore, return the pot to your burner, and bring all of these contents to a boil. Cover your pot and turn the heat to low; cook it for seventeen minutes.

Step #4

Now you have to take the pot off the heat and let it stand for some time, covered for five minutes. Then, remove and discard the bell peppers. Stir it very well. Garnish it with tomatoes and green onions if desired.

Step #5

To make beans, you have to put all of your ingredients in a common pan over medium-high heat, and then bring to a simmer. Cook it for ten minutes until the sauce has very thickened.

Taste it and add more quantity of salt or chili powder if required. You can also add a bit more chicken stock if your sauce gets too thick for your liking. In the end, garnish this dish with pico de gallo if desired.

Ingredients of Spanish Rice and Pinto Beans:

• One large onion, chopped
• Two tablespoons of vegetable oil
• 3/4 cup of the ketchup
• Two to four tablespoons of brown sugar
• one teaspoon of prepared mustard
• one teaspoon of Liquid Smoke, optional
• 1 teaspoon salt
• 1/4 teaspoon of common pepper
• Three cups of cooked long-grain rice
• Two cans (fifteen ounces each) of pinto beans, rinsed and fully drained

Mexican Meal Method #2:

Step #1

Take a large skillet, and then saute onion in oil until tender. Remove it from the heat; stir in your ketchup, brown sugar, mustard, liquid smoke if required, salt, and some pepper. Stir in your rice and beans.

Step #2

And then, transfer it to a greased one and half-qt. baking dish. Bake it, uncovered, at almost 350° for half an hour. Then remove it from heat, and your dish is ready to serve.