Rosemary Orrichio Recipe

Spanish Rice & Pinto Beans

By Rosemary Orrichio StellaRosa

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:

Rosemary's Story

I started making this as a side dish, but my son also loves it for lunch. He is such a picky eater, so I thought other people might like it too!!


1/2 tsp
minced garlic
1 Tbsp
olive oil, extra virgin
8oz can(s)
tomato sauce
15 oz can(s)
pinto beans undrained
1/2 tsp
1 tsp
1 tsp
cocoa powder
1 Tbsp
chile powder
2 1/2 c
1 c
white rice

Directions Step-By-Step

Brown garlic in oil in a medium saucepan.
Stir remaining ingredients into saucepan and bring to a boil.
Reduce heat. Cover and simmer for 30 minutes.

About this Recipe

Course/Dish: Rice Sides
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

  • Comments

  • 1-1 of 1
  • user
    Bonnie Hawkins Jesusforus - Apr 28, 2013
    This was pretty darn good. My husband and I made it for dinner. We actually sprinkled cilantro and lime juice on top and ended up eating the whole pot! Very easy and very cheap...just like we like it! Thanks.