Pinto Beans and Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mexican-style rice and pinto beans served as complementary sides. The rice is flavorful with tomato sauce and broth, while the beans are quickly seasoned with chili powder and cumin.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup long grain white rice
- 1 tablespoon olive oil
- 8 oz can of tomato sauce
- 1 red bell pepper (cored, seeded and quartered)
- 1 1/2 cups chicken stock or vegetable broth
- 3/4 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 cup diced tomatoes and 2 tablespoons chopped cilantro for garnish (optional)
- 15 ounce can pinto beans (drained and rinsed)
- 1/2 cup chicken stock or vegetable broth
- 1 tablespoon tomato paste
- 3/4 teaspoon salt
- 3/4 teaspoon chili powder
- 1/2 cup pico de gallo for garnish (optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 970mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 480mg
- Calcium
- 60mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 970MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.