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Pinto Bean and Wild Rice Stew

Easy Cooking, Great Results

Print Recipe

INGREDIENTS

  • 1 Cup Della Basmati White Rice
  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 celery sticks
  • 1 carrot
  • 1 tbsp balsamic vinegar
  • 1 tsp sweet smoked Spanish paprika
  • 1/2 tsp ground cumin
  • 1 cans pinto beans
  • 2-3 cups vegetable broth
  • 1 bay leaf
  • pinch sea salt
  • dash black pepper
  • fresh parsley

Step 1

  • First, get the vegetables ready by chopping them up. Make sure to drain and rinse the pinto beans from the can.

Step 2

  • Now, put a pot on the stove and set the heat to medium. Pour in some oil. When the pot is hot, add the vegetables and stir them around for about 4 minutes until they’re a bit cooked.
  • Next, add balsamic vinegar, sweet smoked Spanish paprika, cumin, salt, and pepper to the pot. Mix everything together well. Then add the rinsed pinto beans, vegetable broth, and a bay leaf. Turn the heat up high.

Step 3

  • Before you add the rice, make sure to rinse it. Once the broth starts boiling, add the rice and give it a good stir to mix everything together. Cover the pot with a lid and turn the heat down to low-medium. Let it cook for about 15 minutes or until the rice is all cooked through.

Step 4

  • Now, scoop it into a bowl and sprinkle some fresh parsley on top. Time to enjoy your meal!