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Pinto Beans and Rice Recipe

Pinto Beans and Rice Recipe

I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.—Linda Romano, Mt. Airy, North Carolina
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:6 servings

Ingredients

  • 1 large onion, chopped
  • 2 tablespoons vegetable oil
  • 3/4 cup ketchup
  • 2 to 4 tablespoons brown sugar
  • 1 teaspoon prepared mustard
  • 1 teaspoon Liquid Smoke, optional
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cooked long grain rice
  • 2 cans (15 ounces each) pinto beans, rinsed and drained

Directions

  • 1. In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans.
  • 2. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.

Nutritional Facts

1 serving (1-1/2 cups) equals 263 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 856 mg sodium, 48 g carbohydrate, 4 g fiber, 6 g protein.

Reviews for Pinto Beans and Rice

Sort By :
MY REVIEW
Reviewed Jun. 10, 2014

"This was good and easy. I only had 2 cups of rice so just used that. For us it was enough. My husband is not a pinto bean man but really enjoyed this. I will make again maybe change it up a bit but still a great base recipe."

MY REVIEW
Reviewed Jul. 11, 2013

"We did not like this recipe at all. I think the

Ketchup & mustard ruined it. Just our opinion ."

MY REVIEW
Reviewed Feb. 25, 2013

"I made this for an elderly man that I cook for to bring to a potluck he was going to, and when he saw it he said, "Wow that looks good! I'll try to be first in line so I can get some." When I tried it it tasted very good and I think I'll make it at our house too. :)"

MY REVIEW
Reviewed Jun. 12, 2012

"Eliminated brown sugar and after baking topped with shredded cheese ....back in oven til melted!"

MY REVIEW
Reviewed Jul. 4, 2011

"I MADETHIS RECIPE AND WE REALLY LIKED IT. I COOKED MY OWN PINTO BEANS BECAUSE THEY DON'T HAVE ALL THAT SODIUM IN THEM. I TOO WOULD COVER IT THE NEXT TIME OR PUT A LITTLE MORE LIQUID IN THEM. I DIDN'T THINK IT WAS TOO SWEET. I WILL DEFINITELY MAKE THIS AGAIN. I HAD SOME COOKED RICE I NEEDED TO USE TOO."

MY REVIEW
Reviewed May. 6, 2011

"This was good for a baked bean dish, but I only put in 1 can of beans (that was plenty for us!). It was pretty sweet with only 2 Tbsp brown sugar and turned out kind of dry being cooked uncovered. I'd cover it next time."

MY REVIEW
Reviewed Apr. 26, 2009

"Good and easy, I'll definitely make this again."

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