| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 tablespoons canola oil
- 2 cloves garlic, minced
- 2 green onions, greens and whites sliced
- 1 jalapeno, minced
- 2 cups long-grain rice
- 3 cups low-sodium chicken broth, plus more if needed
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon turmeric
- Two 16-ounce cans pinto beans, drained
- One 14.5-ounce can diced tomatoes
- One 10-ounce can diced tomatoes and green chiles, such as Rotel
- 3/4 cup grated Cheddar
- Chopped fresh cilantro, for serving
Instructions
- Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn’t burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 329 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 10 mg |
| Sodium | 520 mg |
| Serving Size | 1 of 10 servings |
| Calories | 329 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 10 mg |
| Sodium | 520 mg |
Reviews
I made this dish and me and my grandkids loved it!!!I will make this again today!!
I NEVER make refried beans or Mexican rice correctly so I was skeptical of this dish. I was dead wrong! So easy, flavorful and delicious! I opted to use some of the jalapeño seeds and it had just the right kick. Everyone loved this. Keeper!
I made the rice as directed and it came out perfect. Thank you for another awesome recipe, Ree!
Ok this tastes good but my rice was also crispy. I followed this recipe exactly. Had to double cook time.
Loved this exactly as written, a big hit with my family
Easy, tasty and just the right amount of spice. Followed the recipe exactly, and it turned out perfectly, especially the rice (definitely NOT crunchy). Maybe those who think it’s bland didn’t include the jalapeño seeds. Anyway, it’s the perfect accompaniment to fajitas.
Great recipe base. I added a couple of tablespoons of hot sauce, doubled the garlic and cumin and used beef broth as well as chicken broth. Love Ree’s recipes.
I don’t frequently leave reviews but I have to with this recipe. My family loved this yummy dish! My rice was cooked perfectly, not crunchy and under done at all. I worried because of some reviews. The flavors were delicious and just right. Not overly spicy but a great balance. Next week I’m making it again but this time it will be vegan. With the switch of vegetable broth instead of chicken. I’m confident it will be the same….delicious! Thank you Mrs. Drummond
This recipe meets all the criteria, especially during a time when the price of groceries is so inflated. Very inexpensive to make, one pot meal. Not only do I usually have everything I need on hand to make it, but it’s also easy and quick pretty foolproof if the instructions are followed exactly.
My rice cooked just fine: this recipe is very bland and I absolutely will not make it again. I like flavor…