Taste of Home
Pinto Beans and Rice
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 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
Ingredients
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1 large onion, chopped
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2 tablespoons vegetable oil
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3/4 cup ketchup
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2 to 4 tablespoons brown sugar
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1 teaspoon prepared mustard
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1 teaspoon Liquid Smoke, optional
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1 teaspoon salt
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1/4 teaspoon pepper
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3 cups cooked long grain rice
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2 cans (15 ounces each) pinto beans, rinsed and drained
Directions
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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.
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2.
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.
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