Hello there! Get ready to embark on a flavorful journey to Vietnam with this delicious and easy-to-make pinto bean rice recipe. A perfect blend of aromatic Vietnamese spices and fluffy rice combined with the protein-packed pinto beans create a fulfilling meal that will awaken your taste buds. This recipe is made even easier with the use of a rice cooker, making it perfect for a quick and hassle-free dinner option. So, put on your apron and let’s get cooking! We’ve made this vietnamese pinto bean rice recipe easy to follow 👨🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.
- 1 cup of pinto beans
- 2 cups of rice
- 3 cups of water
- 2 tbsp. of vegetable oil
- 1 onion, diced
- 4 garlic cloves, minced
- 3 tbsp. of fish sauce
- 2 tbsp. of soy sauce
- 1 tbsp. of sugar
- 1 tbsp. of black pepper
- 1/4 cup of green onions, sliced
- Lime wedges (optional)
- Rinse the pinto beans and soak them in water for at least 4 hours or overnight.
- Drain the beans and put them in a pot. Add enough water to the pot to cover the beans by about 1 inch. Bring the water to a boil, then turn the heat down and let it simmer until the beans are soft, about 1 hour.
- While the beans are cooking, wash the rice and place it in a pot with 3 cups of water. Bring the water to a boil, then turn the heat down and let it simmer until all the water is absorbed and the rice is cooked, about 20-30 minutes.
- Heat the vegetable oil in a skillet over medium-high heat. Add the diced onion and minced garlic and sauté until they are fragrant and slightly browned, about 3-4 minutes.
- Add the fish sauce, soy sauce, sugar, and black pepper to the skillet. Stir everything together and let it cook for about 2 minutes or until the sauce is slightly caramelized.
- When the beans and rice are both cooked, combine them in a large bowl. Add the sauce to the bowl and mix everything together until the rice and beans are well coated with the sauce.
- Serve the rice and beans hot, topped with sliced green onions and lime wedges (optional). Enjoy!
How long does vietnamese pinto bean rice last in the fridge?
Vietnamese pinto bean rice can be stored in the fridge after cooking for up to 4-5 days if properly stored. The best way to store leftover rice is to transfer it to an airtight container or a sealable plastic bag and place it in the refrigerator immediately after cooking. It’s important to let the rice cool down completely before storing it in the fridge to prevent bacterial growth. When reheating the rice, it’s best to add a splash of water or chicken broth and reheat it in the microwave or on the stovetop until heated through. By following these guidelines, you can safely enjoy your Vietnamese pinto bean rice leftovers for several days.
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Low calorie vietnamese pinto bean rice recipe substitutions
To make this Vietnamese Pinto Bean Rice recipe lower in calories, some substitutions could be made to reduce the amount of oil, sugar, and carbohydrates. Instead of 2 tablespoons of vegetable oil, 1 tablespoon of oil could be used or none at all. Instead of 1 tablespoon of sugar, a calorie-free sweetener like stevia or monk fruit could be used. Additionally, brown rice or cauliflower rice could be used in place of white rice to reduce carbohydrates and calories. Finally, reducing the portion sizes or serving the dish as a side instead of a main course could also help to decrease calories.
What to serve with a vietnamese pinto bean rice?
There are many delicious and nutritious side dishes that can be served with Vietnamese pinto bean rice. For a complete meal, try serving it with stir-fried vegetables like bok choy, carrots, and snow peas. You can also complement the dish with a fresh and tangy salad made with lettuce, cucumber, and herbs like mint and cilantro. If you want to add some protein, grilled chicken or tofu would work well. Finally, a spicy chili sauce or sweet chili sauce would be a fantastic condiment for additional flavor.
Whats the best sauce for a vietnamese pinto bean rice?
One of the best sauces that goes well with Vietnamese pinto bean rice is nuoc cham, a common Vietnamese dipping sauce made of fish sauce, lime juice, sugar, water, garlic, and chili peppers. This sauce has a perfect balance of savory, sweet, sour, and spicy flavors that complement the nutty taste of pinto beans and the subtle aroma of jasmine rice. Nuoc cham can be served on the side or mixed with the rice and beans for a more flavorful meal. It’s also a versatile sauce that works well with other Vietnamese dishes, such as spring rolls, grilled meats, and noodle bowls.
Vietnamese pinto bean rice health benefits
There are several health benefits associated with eating Vietnamese pinto bean rice. Pinto beans are an excellent source of protein, fiber, and essential nutrients like iron and potassium. Additionally, brown rice which is used to make Vietnamese pinto bean rice is rich in antioxidants and may help lower cholesterol levels and decrease the risk of heart disease and stroke. Vietnamese pinto bean rice is also low in fat and calories making it an ideal meal for those who are trying to maintain a healthy weight. However, if you are looking for an even healthier recipe, I recommend grilled salmon with asparagus and quinoa. Grilled salmon is an excellent source of omega-3 fatty acids which is beneficial for heart health. Asparagus is rich in vitamins and minerals, and quinoa is a protein-packed grain that is full of fiber and essential nutrients. Together, these ingredients make a healthy and delicious meal that is perfect for any occasion.
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