Name: Cilantro Lime Pinto Bean Bowls (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp Olive Oil; 1 Onion-diced; 2 cloves Garlic-minced; 1 tsp Cumin; 1/2 tsp Chili Powder; 1/4 tsp Smoked Paprika; 2 cans (15 oz each) Pinto Beans-rinsed and drained; 1/4 cup Water; 1 tbsp Lime Juice; 1 cup White Rice; 2 cups Water; 1/2 cup Cilantro-chopped; 1 Avocado-diced; 1/4 cup Salsa; 1/4 cup Sour Cream

Recipe tier

A simple and flavorful bowl featuring seasoned pinto beans, rice, and fresh toppings.

Total 45 min

Serves 4

Steps 4

Ingredients 15

Soundtrack the cook

Soul kitchen · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Beans
1 tbsp 15 mL Olive Oil
1 1 Onion-diced
2 cloves 6 mL Garlic-minced
1 tsp 5 mL Cumin
tsp 2.5 mL Chili Powder
tsp 1.25 mL Smoked Paprika
2 cans (15 oz each) 425 g Pinto Beans-rinsed and drained
cup 60 mL Water
1 tbsp 15 mL Lime Juice
Rice
1 cup 195 g White Rice
2 cups 475 mL Water
Toppings
cup 60 g Cilantro-chopped
1 1 Avocado-diced
cup 60 mL Salsa
cup 60 mL Sour Cream

Equipment

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Instructions

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Cook Rice: Combine Rice and Water in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until water is absorbed. Fluff with a fork.
Prepare Beans: Heat Olive Oil in a large skillet over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic, Cumin, Chili Powder, and Smoked Paprika and cook for 1 minute more.
Add Pinto Beans and Water to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally. Stir in Lime Juice.
Assemble Bowls: Divide Rice among bowls. Top with seasoned Pinto Beans, Cilantro, Avocado, Salsa, and Sour Cream. Serve immediately.