Tex-Mex Pinto Beans & Brown Rice Recipe


Tex-Mex Pinto Beans & Brown Rice

Tex-Mex Pinto Beans & Brown Rice

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  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Yield: Serves: 4


  • 1 green or yellow bell pepper, diced
  • 1/2 cup chopped sweet onion
  • 1/2 cup matchstick-cut or thinly sliced carrots
  • 3 cloves garlic, minced
  • 1 (14.5 oz.) can fire roasted diced tomatoes, undrained
  • 1 (16 oz.) can pinto or red beans, rinsed, drained
  • 2 cups hot cooked brown rice *
  • 1 cup (4 oz.) Sargento® Shredded Reduced Fat Cheddar Jack
  • 1/2 cup chopped cilantro or thinly sliced green onions


  • 1

    Cook bell pepper, onion, carrots and garlic in a large saucepan coated with cooking spray over medium heat 8 minutes.

  • 2

    Add tomatoes; return to a boil. Reduce heat; simmer 5 minutes or until vegetables are tender. Stir in beans; heat through, about 5 minutes.

  • 3

    Serve mixture over hot cooked rice topped with cheese and cilantro.


  • *Timesaving Tip: Use pouches of fully cooked brown rice. An 8.8 oz. package will yield 2 cups rice.


Nutrition Facts

Serves: 4

Amount Per Serving

Calories 540

Total Fat 8.9g

Saturated Fat 4.1g

Trans Fat 1.7g

Polyunsaturated Fat 1.1g

Cholesterol 17mg

Sodium 913mg

Carbohydrates 94g

Protein 20g

Dietary Fiber 8g

Vitamin A 396RE

Vitamin C 43mg

Calcium 304mg

Iron 5mg

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