Crockpot Pinto Beans and Rice

Let me tell you, Crockpot Pinto Beans and Rice is one of those simple, feel-good meals that brings everyone to the table. It’s warm, hearty, and full of flavor—plus, it’s a budget-friendly dish that stretches to feed a crowd (or your family with leftovers for tomorrow!). I love how easy it is to toss everything in the crockpot and let it work its magic. It’s perfect for busy weeknights, cozy weekends, or anytime you want a no-fuss meal. Your house will smell amazing, and the best part? It’s super kid-friendly!

What You’ll Need

For the Beans:

• 1 pound dried pinto beans, rinsed and sorted
• 6 cups water
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (adjust to taste later)
• 1/4 teaspoon black pepper
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel)

For the Rice:

• 1 1/2 cups long-grain white rice
• 3 cups chicken or vegetable broth
• 1 tablespoon olive oil or butter

Toppings (optional):

• Fresh cilantro
• Diced tomatoes
• Lime wedges
• Hot sauce

Pro Tips

1. Soak the Beans (Optional): If you have time, soak the beans overnight in water. This can help them cook faster and make them easier to digest.
2. Add Salt at the End: Beans can get tough if you salt them too early, so wait until the end of cooking to adjust seasoning.
3. Keep the Rice Fluffy: Use a fork to fluff the rice after cooking—it makes it light and airy.
4. Kid-Friendly Serving: Let your kids customize their bowls with fun toppings like shredded cheese or a dollop of sour cream.
5. Batch Cook: Make a double batch of beans to freeze for quick meals later.

Tools You’ll Need

• 6-quart crockpot
• Medium saucepan with lid (for the rice)
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula

Substitutions and Variations

• Beans: Swap pinto beans for black beans or kidney beans.
• Rice: Use brown rice or quinoa for a whole-grain option (adjust cook time).
• Broth: Use water instead of broth, but you may need to add more seasoning.
• Spices: Adjust the spice level to your family’s preference—add a pinch of cayenne if you like it spicy!
• Add-ins: Stir in cooked sausage or shredded chicken for extra protein.

Make-Ahead Tips

• Prep the Beans: Rinse and soak the beans the night before. You can also dice the onion and garlic ahead of time and store them in the fridge.
• Cook the Rice: Make the rice ahead of time and reheat it when ready to serve.

How to Make Crockpot Pinto Beans and Rice

1. Prep the Beans

Rinse and sort the dried pinto beans, removing any debris.

2. Add Ingredients to Crockpot

Place the beans, water, onion, garlic, cumin, chili powder, smoked paprika, salt, pepper, and diced tomatoes (with their juices) into the crockpot. Stir to combine.

3. Cook the Beans

Set the crockpot to high and cook for 6–7 hours, or low for 8–10 hours, until the beans are tender. Stir occasionally if possible.

4. Make the Rice

About 30 minutes before the beans are done, cook the rice. In a medium saucepan, heat olive oil over medium heat. Add the rice and stir for 1–2 minutes to toast it slightly. Add the broth, bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes. Let it sit covered for another 5 minutes, then fluff with a fork.

5. Serve and Enjoy!

Spoon the rice into bowls and top with the cooked pinto beans and their broth. Add any toppings you like—cilantro, diced tomatoes, lime wedges, or hot sauce—and enjoy!

Leftovers and Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze the beans in a freezer-safe container for up to 3 months. Rice is best fresh but can also be frozen separately.
• Reheat: Warm beans and rice on the stovetop or in the microwave with a splash of water or broth to keep them moist.

Conclusion

Crockpot Pinto Beans and Rice is a comforting, no-fail recipe that’s perfect for busy families or anyone craving a cozy, homemade meal. I hope you give it a try—your family will love it! When you do, let me know how it turned out in the comments below. Did you add any fun toppings or twists? I’d love to hear your ideas!