Pinto Beans and Rice

Prep Time 15 min Cook Time 1 hr Serves 4     adjust servings

Anaheim peppers give this recipe a special flavor.


  • 2 cups chopped Anaheim peppers OR 2 jalapenos if you prefer
  • 4 cups chopped okra, stems removed
  • 1 can or 1 1/2 cups cooked pinto beans
  • 1 medium yellow onion, diced
  • 1 cup uncooked wild rice
  • 2 cups water
  • 1 T almond oil OR oil of choice
  • 1 tsp minced garlic
  • Sea salt to taste


  1. Preheat the oven to 400.
  2. Toss the onions, peppers, and okra in oil and place on a lined baking sheet. Cover the veggies and bake in the oven for 30 minutes
  3. Uncover the veggies and cook for another 30 minutes.
  4. As the veggies are cooking uncovered, bring the water to a boil and add the rice and cook until tender.
  5. Once the veggies and rice are cooked, add the minced garlic, rice, and veggies while hot and mix well.
  6. Add the pinto beans and mix together.
  7. Salt to taste and serve.


Recipe Notes

This should last about 5 days in the fridge. It should also freeze well for later.

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