Pinto Beans & Rice

This vegetarian rice and beans bowl is fast, fresh, and loaded with vegetables. Cooked brown rice and canned pinto beans get heated with half the vegetables in the microwave, then the rest of the raw veggies get stirred in at the end for crunch and freshness.

That half-cooked, half-raw approach is the smartest part of this recipe. The heated vegetables soften and meld with the warm rice and beans, while the raw tomato, lettuce, bell pepper, and cilantro added at the end keep their snap and bright flavor. You get two textures in every bowl.

Yogurt instead of sour cream keeps this light and adds a cool tang that pairs with the salsa. It’s a burrito bowl in spirit but without the tortilla, the cheese, or the guilt.

Kitchen Tips

• Use pre-cooked brown rice or leftover rice. This recipe comes together in minutes because nothing needs to cook from scratch.
• Stir halfway through microwaving to distribute the heat evenly. Microwaves create hot and cold spots.
• Add the raw vegetables right before serving. Letting them sit in the hot mixture wilts the lettuce and makes the tomatoes mushy.
• Season with salt at the table, not during cooking. The canned beans and salsa both carry sodium already.

Variations

• Use black beans instead of pinto for a different flavor and deeper color.
• Add sliced avocado or a squeeze of lime juice on top for extra richness and acidity.
• Toss in leftover grilled chicken or a fried egg for added protein.