Mexican Pinto Beans with Red Rice and Roasted Salsa

Ingredients

• 1 lb Pinto beans (Dried; sort for stones and debris)
• About 12 cups Water (For soaking and cooking beans, and rice)
• 4 cloves Garlic cloves (2 for beans, 2 for salsa)
• 1 medium Onion (Divided: part for beans, part for rice, part for salsa)
• 1 leaf Bay leaf (Optional, for beans)
• 2 tsp Salt (Divided, to taste for beans, rice, and salsa)
• 6 small Tomatillos (Husked and halved)
• 1 medium Roma tomato (Halved)
• 1 whole Jalapeño (Halved, seeds/veins removed for less heat (optional))
• 1 tsp Avocado oil (For roasting salsa vegetables)
• 1 cup Long grain white rice (Uncooked)
• 2 tbsp Cooking oil (For toasting rice)
• 1 can (14 oz) Chicken broth (Or 2 cups; low sodium preferred)
• 1 heaping tbsp Tomato paste (Can use frozen tomato paste)
• 1 tbsp Tomato-flavored chicken bouillon powder (For rice; skip added salt if using)
• 1/2 tsp Cumin seeds, ground (For rice)
• 1/4 tsp Black peppercorns, ground (For rice)
• 1/2 tsp Garlic powder (For rice, optional)
• 4 oz Queso fresco (For serving, crumbled)
• 1 whole Avocado (Sliced, for serving)

Instructions

1. Sort and Rinse Beans

   Pick through 1 lb dried pinto beans, removing stones and broken beans. Rinse thoroughly under running water.

   Time: PT5M

2. Quick Soak Beans

   Place beans in a large pot and cover with about 6 cups water. Bring to a boil over high heat. Boil for 10 minutes, then turn off heat and let soak for 1 hour.

   Time: PT1H10M

   Temperature: Boiling

3. Drain and Rinse Beans

   Drain beans and discard soaking water. Rinse beans under cool water using a colander.

   Time: PT3M

4. Cook Beans

   Return beans to the pot. Add 6 cups fresh water, 2 garlic cloves (peeled), a chunk of onion, and bay leaf (optional). Bring to a boil, then reduce to a simmer. Skim off any floating skins or debris. Simmer uncovered for about 1 hour, adding 1 tsp salt after 30 minutes.

   Time: PT1H

   Temperature: Simmering

5. Prepare Salsa Vegetables

   Halve 6 small tomatillos and 1 Roma tomato. Place in a baking dish with 2 garlic cloves (skin on), 1 jalapeño (halved), and a few onion chunks. Spray or drizzle with 1 tsp avocado oil.

   Time: PT5M

6. Roast Salsa Vegetables

   Roast vegetables in an air fryer at 200°C (400°F) for 10 minutes until charred and softened. Alternatively, use a broiler or oven.

   Time: PT10M

   Temperature: 200°C

7. Make Red Rice Base

   Heat 2 tbsp oil in a large skillet over medium heat. Add 1 cup uncooked rice and toast, stirring frequently, until golden (about 5 minutes). Add 1/4 diced onion and sauté 2 more minutes.

   Time: PT7M

   Temperature: Medium heat

8. Season and Simmer Rice

   Add 1/2 tsp ground cumin, 1/4 tsp ground black pepper, and sauté 1 minute. Stir in 1 heaping tbsp tomato paste, cook 1 minute. Add 1 can (2 cups) chicken broth, 1 tbsp tomato-flavored chicken bouillon powder, 1/2 tsp garlic powder (or fresh), and 2 oz water (to total 2 cups liquid). Stir well.

   Time: PT3M

9. Cook Red Rice

   Bring rice mixture to a gentle boil, cover, reduce heat to low, and simmer for 18-20 minutes. Do not lift lid during cooking.

   Time: PT20M

   Temperature: Low heat

10. Rest and Fluff Rice

    Turn off heat and let rice rest, covered, for 10 minutes. Then uncover and fluff with a fork.

    Time: PT10M

11. Finish Beans

    Taste beans and add more salt if needed. Remove onion, garlic, and bay leaf. Beans should be tender and flavorful.

    Time: PT2M

12. Blend Salsa

    Peel garlic. Add roasted tomatillos, tomato, jalapeño, onion, and garlic to a food processor. Add 1/2 tsp salt and 1/2 tsp chicken bouillon powder (optional). Pulse until smooth or desired texture.

    Time: PT5M

13. Prepare Garnishes

    Slice avocado and crumble queso fresco for serving.

    Time: PT3M

14. Serve

    Spoon red rice onto plates, top with beans, drizzle with salsa, and garnish with avocado slices and queso fresco.

    Time: PT2M

15. Cleanup

    Wash all pots, pans, utensils, food processor, and cutting board. Wipe down counters and stove.

    Time: PT20M

Nutrition Facts

Calories

420

Protein

14g

Carbohydrates

68g

Fat

10g

Fiber

12g

Ingredient Substitutions

• Instead of Pinto beans: Black beans, Navy beans
• Instead of Garlic cloves: Garlic powder
• Instead of Onion: Shallot
• Instead of Tomatillos: Green tomatoes
• Instead of Roma tomato: Any ripe tomato
• Instead of Jalapeño: Serrano pepper, Poblano (milder)
• Instead of Avocado oil: Olive oil, Vegetable oil
• Instead of Long grain white rice: Jasmine rice, Basmati rice
• Instead of Cooking oil: Canola oil, Avocado oil
• Instead of Chicken broth: Vegetable broth, Water
• Instead of Tomato paste: Tomato sauce, Fresh tomato purée
• Instead of Tomato-flavored chicken bouillon powder: Regular chicken bouillon, Vegetable bouillon
• Instead of Cumin seeds, ground: Ground cumin
• Instead of Black peppercorns, ground: Ground black pepper
• Instead of Garlic powder: Fresh garlic
• Instead of Queso fresco: Feta cheese, Cotija

Equipment Needed

• Large pot
• Colander
• Medium pot with lid
• Large skillet or sauté pan with lid
• Baking dish or tray
• Air fryer (optional)
• Food processor or blender
• Cutting board
• Chef's knife
• Measuring spoons
• Measuring cups
• Mixing spoon

Critical Steps — Do Not Skip

• Sort and rinse beans thoroughly to avoid grit or stones.
• Add salt to beans after they have softened to prevent tough skins.
• Toast rice evenly and don't burn it for fluffy, flavorful rice.
• Do not lift the lid while rice is cooking to ensure proper steaming.

Chef Tips from the Video

• Freeze leftover tomato paste in 1-tbsp portions for future use.
• Add a squeeze of lime to salsa for brightness.
• Top with chopped cilantro for extra flavor.
• Use leftover beans for tacos or soups.

Troubleshooting

Storage

Refrigerator: Store beans, rice, and salsa separately in airtight containers for up to 4 days.

Freezer: Beans and rice can be frozen in airtight containers for up to 2 months. Salsa can be frozen but may lose texture.

Room temperature: Keep leftovers out for no more than 2 hours.

Make-Ahead Tips

• Beans and rice can be made up to 2 days ahead and reheated.
• Salsa keeps well refrigerated for 3 days.
• Freeze extra beans or rice for quick meals.