This dish hails from the Mexican state of Michoacán, specifically the city of Apatzingán, about 250 miles from the Pacific coast. There are many iterations of this dish, but the simplest one is a combination of rice and beans with red salsa and cheese. We made a simple red sauce out of tomatoes, onions, and serrano peppers to top the rice and beans. We liked the tanginess of queso fresco as our garnishing cheese, but you could also use any easy-melting variety if you would prefer. Served with a side of tortilla chips, this dish is a delicious and filling vegetarian meal. 


  • Servings: 4
  • Difficulty: 2 hours and 15 minutes
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  • 1 small, yellow onion
  • 2 cloves garlic
  • 1 serrano or jalapeno pepper, stemmed and seeded
  • 1 tbsp chili powder
  • 1 tbsp vegetable oil
  • 2 (14.5 oz) cans pinto beans, drained and rinsed
  • ½ cup vegetable broth
  • 1 cup white rice
  • 4 roma tomatoes
  • ¼ cup queso fresco, crumbled
  • 2 tbsp fresh cilantro leaves


Peel and finely chop onion. Mince garlic and serrano pepper. Reserve ¼ cup onion and 1 tsp minced serrano in a small bowl; set aside. Combine remaining onion, garlic, serrano, chili powder, 1 tsp salt, and vegetable oil in a Suvie pan. Broil for 10 minutes, stirring halfway through cooking.

Drain and rinse beans. Add beans and vegetable broth to pan with the broiled onion. Insert the pan into one of the 2 top zones of your Suvie.  

Place rice in a starch pan, insert into your Suvie. Input settings and cook. 

My Cook > Slow Cook Settings

HIGH, 30 minutes

Starch: 15 minutes

While the rice cooks, roughly chop the tomatoes and season with ½ tsp salt. Place tomatoes in a fine mesh strainer and set over a bowl. Allow to drain for 30 minutes. Discard tomato liquid.

Transfer tomatoes, reserved onion and serrano to a blender. Blend on high until smooth. Alternatively, chop tomatoes, onions and serrano pepper as finely as possible. Season to taste with salt and pepper.

Remove pans from Suvie.

Divide rice between plates. Top rice with beans and then with tomato sauce. Garnish each serving with queso fresco and cilantro leaves.


Nutritional Information per serving (4 servings per recipe): Calories 425, Total Fat 6g, Total Carbohydrates 78g, Total Sodium 315mg, Total Protein 17g

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