Cheesy Pinto Beans with Rice

20 mins
Serves 1
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Directions

  1. 1Cook jasmine rice as directed and set aside.
  2. 2Cook jasmine rice as directed and set aside.
  3. 3Cook jasmine rice as directed and set aside.
  4. 4Heat oil in a pot over medium heat.
  5. 5Heat oil in a pot over medium heat.
  6. 6Heat oil in a pot over medium heat.
  7. 7Add red pepper flakes and a little bit of garlic powder to the oil.
  8. 8Add red pepper flakes and a little bit of garlic powder to the oil.
  9. 9Add red pepper flakes and a little bit of garlic powder to the oil.
  10. 10Sauté the red pepper flakes and garlic powder until fragrant.
  11. 11Sauté the red pepper flakes and garlic powder until fragrant.
  12. 12Sauté the red pepper flakes and garlic powder until fragrant.
  13. 13Add a large can of pinto beans with their liquid to the pot.
  14. 14Add a large can of pinto beans with their liquid to the pot.
  15. 15Add a large can of pinto beans with their liquid to the pot.
  16. 16Heat the beans.
  17. 17Heat the beans.
  18. 18Heat the beans.
  19. 19Blend half of the beans using a hand blender (or mash them).
  20. 20Blend half of the beans using a hand blender (or mash them).
  21. 21Blend half of the beans using a hand blender (or mash them).
  22. 22Add paprika, cumin, and a little black pepper to the beans.
  23. 23Add paprika, cumin, and a little black pepper to the beans.
  24. 24Add paprika, cumin, and a little black pepper to the beans.
  25. 25Stir the spices into the beans.
  26. 26Stir the spices into the beans.
  27. 27Stir the spices into the beans.
  28. 28Once the beans are hot, add shredded cheddar cheese.
  29. 29Once the beans are hot, add shredded cheddar cheese.
  30. 30Once the beans are hot, add shredded cheddar cheese.
  31. 31Stir the cheese into the beans until melted and creamy.
  32. 32Stir the cheese into the beans until melted and creamy.
  33. 33Stir the cheese into the beans until melted and creamy.
  34. 34Serve the cheesy beans on top of the cooked rice.
  35. 35Serve the cheesy beans on top of the cooked rice.
  36. 36Serve the cheesy beans on top of the cooked rice.
  37. 37Garnish with more cheddar cheese, avocado, shredded cabbage, and diced onions.
  38. 38Garnish with more cheddar cheese, avocado, shredded cabbage, and diced onions.
  39. 39Garnish with more cheddar cheese, avocado, shredded cabbage, and diced onions.

Ingredients

  • 1 cup Jasmine rice
  • 1 cup Jasmine rice
  • 1 cup Jasmine rice
  • Oil
  • Oil
  • Oil
  • 0.25 tsp Red pepper flakes
  • 0.25 tsp Red pepper flakes
  • 0.25 tsp Red pepper flakes
  • 0.5 tsp Garlic powder
  • 0.5 tsp Garlic powder
  • 0.5 tsp Garlic powder
  • 2 cans Pinto beans
  • 2 cans Pinto beans
  • 2 cans Pinto beans
  • 1 tsp Ground cumin
  • 1 tsp Ground cumin
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Smoked paprika
  • 1 tsp Smoked paprika
  • 0.25 tsp Black pepper
  • 0.25 tsp Black pepper
  • 0.25 tsp Black pepper
  • 0.5 cup Shredded cheddar cheese
  • 0.5 cup Shredded cheddar cheese
  • 0.5 cup Shredded cheddar cheese
  • Avocado
  • Avocado
  • Avocado
  • Onions
  • Onions
  • Onions
  • Shredded cabbage
  • Shredded cabbage
  • Shredded cabbage

Equipment

PotHand blenderWooden spoonLadle

Tips

  • You can use any cheese you have on hand, such as pepper jack, for the cheesy beans.
  • If you don't have a hand blender, you can mash half of the beans with a potato masher, or blend half of the beans in a regular blender before adding them back to the pot.