Need a side that's easy to prepare alongside your main dish? Try this Mexican rice and beans recipe! Pinto beans and long-grain white rice come together nicely in this spicy side dish, perfect for fans of Mexican cuisine.
Fiesta Mexican Rice and Pinto Beans
- Prep Time 35 min
- Total 35 min
- Ingredients 9
- Servings 8
Ingredients
- 1 tablespoon margarine or butter
- 2 garlic cloves, chopped
- 1 poblano chile, seeded, chopped
- 3/4 cup uncooked regular long-grain white rice
- 1 (14 1/2-oz.) can ready-to-serve chicken broth
- 1/4 cup water
- 1 (15.5-oz.) can pinto beans, drained
- 1/2 cup frozen corn
- 1/2 cup chili sauce
Instructions
-
Step1Melt margarine in large skillet over medium heat. Add garlic and chile; cook and stir 1 to 2 minutes or until tender. Add rice; cook and stir 1 minute.
-
Step2Slowly stir in broth and water. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes.
-
Step3Add beans and corn; mix well. Cook an additional 5 to 10 minutes or until rice is tender and liquid is absorbed. Stir in chili sauce. Cook until thoroughly heated.
Nutrition
150
Calories
2g
Total Fat
5g
Protein
28g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1/2 Cup
- Calories
- 150
- Calories from Fat
- 20
- Total Fat
- 2g
- 3%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 480mg
- 20%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 4g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 10%
- 10%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 2 Other Carbohydrate;Tips from the
Pillsbury Kitchens
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