Pinto Beans and Rice

Name: Pinto Beans and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 cups sauce, 6-8 serving(s)
Ingredients: 4 slices bacon, cooked and crumbled; 1/2 cup onion, chopped; 1 tablespoon cilantro or 1 tablespoon Italian parsley, chopped; 2 (15 ounce) cans pinto beans, drained; 1 (15 ounce) can stewed tomatoes, chopped; 1 (6 ounce) can tomato paste; 1 teaspoon Tabasco sauce (or to taste); 1/2 teaspoon salt; 1/2 teaspoon garlic powder (can use 1 clove garlic, crushed); 1 cup monterey jack cheese or 1 cup cheddar cheese; 4 cups hot cooked rice

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Recipe by CJAY8248

Saucy pinto beans served over cooked rice.

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READY IN: 40mins

SERVES: 6-8

YIELD: 6 cups sauce

UNITS: US

INGREDIENTS

Nutrition

4

slices bacon, cooked and crumbled
¹⁄₂

cup onion, chopped
1

tablespoon cilantro or 1 tablespoon Italian parsley, chopped
2

(15 ounce) cans pinto beans, drained
1

(15 ounce) can stewed tomatoes, chopped
1

(6 ounce) can tomato paste
1

teaspoon Tabasco sauce (or to taste)
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon garlic powder (can use 1 clove garlic, crushed)
1

cup monterey jack cheese or 1 cup cheddar cheese
4

cups hot cooked rice

DIRECTIONS

In a medium skillet cook bacon over medium heat until crisp. Remove and drain on paper towels. Remove all but 2 Tblsps. bacon drippings.
Add onion and cilantro to remaining drippings in skillet, cook until onion is tender.
Transfer onion and cilantro to 3 quart casserole, add crumbled bacon and remaining ingredients, except cheese. Mix well.
Sprinkle shredded cheese on top and bake in 375* oven for 30-35 minutes or until hot.
Serve over hot cooked rice.

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