Microwave Tex-Mex Pinto Bean & Tomato Bowl
5min
10min
4
395
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Chef's Note
This recipe is incredibly flexible! If you prefer more heat, add a pinch of cayenne pepper or a few dashes of hot sauce when serving. For extra richness, top with a dollop of sour cream or a sprinkle of shredded cheese—both are budget-friendly additions that transform this simple bowl into something special.
Tags
Ingredients
2 cups uncooked instant white rice
30 ounces canned pinto beans
20 ounces canned diced tomatoes with green chiles
10 ounces frozen corn kernels
1 tablespoon chili powder
Instructions
- 1
In a large microwave-safe bowl, combine 2 cups of uncooked instant white rice and 2 cups of water. Cover with a microwave-safe plate and microwave on high for 5 minutes. Let it rest, covered, for 2 minutes to finish steaming, then fluff with a fork and set aside.
- 2
Open, drain, and rinse 30 ounces (two 15-ounce cans) of canned pinto beans thoroughly under cold running water.
- 3
In a large microwave-safe bowl, combine the drained pinto beans, 20 ounces (two 10-ounce cans) of canned diced tomatoes with green chiles (undrained), 10 ounces of frozen corn kernels, and 1 tablespoon of chili powder. Stir the mixture thoroughly to combine.
- 4
Cover the bean mixture bowl with a vented microwave-safe lid or plate and microwave on high for 5 minutes, stirring halfway through, until the corn is tender and the mixture is bubbling and heated through.
- 5
Divide the warm rice among 4 serving bowls, top each with a generous portion of the hot pinto bean and tomato mixture, and serve immediately.
Nutrition Information (per serving)
395
15g
78g
3g
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