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Ranchero Rice and Beans ~ Authentic South of the border flavor in an easy-to-make one-pot dinner!

Ranchero Rice and Beans

Authentic South of the border flavor in an easy-to-make one-pot dinner!
5 from 14 votes
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Course: Dinner, Side Dish
Cuisine: Mexican, Tex-Mex
Keyword: CInco de Mayo, rice, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 228kcal
Author: Holly Gray

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup white onion
  • 1/2 cup red bell pepper diced
  • 1 jalapeno pepper seeded and finely diced
  • 1 cup long-grain white rice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 8 ounces tomato sauce
  • 1 cup vegan chicken-style broth
  • 2 15-ounce cans pinto beans, rinsed and drained
  • 2 tablespoons cilantro chopped

Instructions

  • In a large saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion, bell pepper, and jalapeno. Saute for 2 minutes, or until vegetables are softened.
  • Add the rice, cumin, paprika, black pepper, and salt. Saute for an additional 1 minute to lightly toast the rice.
  • Stir in the tomato sauce and chicken-style broth. Bring to a boil then reduce heat to low, cover, and simmer for 20 minutes or until the rice is fully cooked. Remove from heat and fluff with a fork.
  • Gently stir in the beans and adjust seasoning to taste. Sprinkle with cilantro and serve hot.

Nutrition

Calories: 228kcal | Carbohydrates: 43g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 800mg | Potassium: 296mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1029IU | Vitamin C: 34mg | Calcium: 29mg | Iron: 1mg
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