My Mexican Beans & Rice

My Mexican Beans & Rice Recipe

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Albert Reynolds


We like Pinto Beans. And, we like Rice-a-Roni. One day, we wanted Mexican food, so, we combined Spanish Style Rice-a-Roni with Pinto Beans.
We put the Rice-a-Roni in the bottom of a bowl & covered them with beans. And of course, plenty of juice. The rest is history.

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2 to 4
1 Hr 30 Min
1 Hr 30 Min
Stove Top


2 c
dry pinto beans
1 pkg
spanish style rice-a-roni
1 to 2 Tbsp
chili powder, optional


1First, and most importantly, CLEAN YOUR BEANS. You don't want rocks & dirt in your beans. You cooks who are experienced, already know this.
I know someone who didn't know, until my wife told them recently.
2Once the beans are cleaned, put them on to soak with enough water to cover them over an inch or so.
Let them soak for 1 1/2 hours. At this time, baking soda can be added to the water to reduce the gas that develops after eating them. (So some people claim.) I don't know how much as I've never used it. Beans are the "Musical Fruit". Why not make music?
3After soaking, rinse them, in a colender, under cold water, to remove the excess starch. Put them back in the pot & cover again with 1 or 2 inches of cold water.
4Bring to a hard boil. Then reduce to a slow simmer for 1 1/2 hours. Keep a check on the water so it doesn't boil away.
5After 1 hour, start checking the beans for tenderness. At some altitudes, beans cook faster than at others.
6Once you start finding tender beans, you can start the Spanish Style Rice-a-Roni cooking on another burner.
7When the beans are ready, add the chili powder & let simmer a few more minutes to let the flavor mingle.
8Serve in a bowl with the rice on the bottom, the bean juice soaking through it, & everything covered in beans. Mix well & enjoy.

About My Mexican Beans & Rice

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Mexican
Dietary Needs: Vegetarian