One-Pot Pinto Bean and Brown Rice Mexican Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A wholesome one-pot meal combining nutty brown rice and seasoned pinto beans with salsa and spices, perfect for a quick nutritious dinner. This Mexican-inspired one-pot recipe, ready in about 60 minutes, pairs brown rice, rinsed, canned pinto beans, drained and rinsed, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 50 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large saucepan over medium heat and sauté 3/4 cup diced yellow onion and 2 minced garlic cloves for 3-4 minutes until softened and translucent.
  2. Step 2: Stir in 1 cup rinsed brown rice, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute to toast the rice and spices.
  3. Step 3: Add 2 1/2 cups water, 1 cup tomato salsa, and 1 (15 oz) can drained pinto beans; stir to combine and bring to a boil.
  4. Step 4: Reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is absorbed.
  5. Step 5: Remove from heat and let stand covered for 5 minutes; fluff with a fork.
  6. Step 6: Serve topped with 2 tbsp chopped green onions, 1/2 sliced avocado, and lime wedges for squeezing over.

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