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Red Rice Pinto Beans Taco Bowl
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Chewy Red Rice and creamy pinto beans cooked with taco seasoning make for this delightful and healthy, vegetarian taco bowl. 

Course: dinner, lunch
Cuisine: Indian, Mexican
Keyword: pinto beans, red rice, salad, taco bowl
Servings: 2 people
Author: Swetha Sivakumar
Ingredients
Red Rice
  • 1 cup Cooked Red Rice
  • 2 tsp Chopped Jalapenos
  • Finely Chopped Cilantro (bunch)
  • Lemon Juice
  • Salt
  • 1 tbsp Oil
Pinto Beans
  • 1 cup Cooked Pinto Beans
  • 2 tbsp Taco Seasoning
  • 1 tbsp Oil
Other Ingredients
  • 2 tbsp Greek Yogurt
  • 1/4 cup Finely Chopped Cucumber
  • 1 tbsp Finely chopped onion (soaked in water)
  • 1/2 cup Chopped tomatoes
  • 1 Chopped Avocado
  • Lemon Juice
  • Salt
Instructions
  1. Heat Oil in pan. Saute jalapeno peppers, followed by rice for a few minutes. Add coriander leaves, lemon juice, salt and give it a stir. Switch off the heat.

  2. Heat Oil in pan. Add taco seasoning spice mix, stir for about 10-20 seconds. Add cooked pinto beans and let it come to a boil. Smash some of the pinto beans for extra creaminess. 

  3. Cut and chop veggies mentioned above. Sprinkle all with lemon juice and salt and let them 'pickle' for a few minutes.

  4. Add all components to a bowl. Add a scoop of greek yogurt (or sour cream) at the top. Serve!!

Recipe Notes
  1. The red rice I used is a hard Sri Lankan Red rice variety. I cooked it in Instant Pot for 20 minutes and stored it in the refrigerator. Yes, the hard red rice needs 20 minutes - not the standard 12 minute 'rice' setting.
  2. The taco seasoning I used has corn meal as its ingredients. So, it is a mild seasoning, yet it also thickens the beans. I get mine from Costco and highly recommend it. It is very tasty.