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Pinto Beans and Rice

Name: Pinto Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings.
Cuisine: North America, Mexican
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

7 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 30 min.

Makes

6 servings

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

Pinto Beans and Rice Recipe photo by Taste of Home

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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

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.
Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts

1-1/2 cups: 263 calories, 5g fat (1g saturated fat), 0 cholesterol, 856mg sodium, 48g carbohydrate (11g sugars, 4g fiber), 6g protein.

Pinto Beans and Rice

Total Time

Makes

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