A nod to the far reaches of the expansive Louisiana Territory. Used by local Native Americans and Mexican ranchers, pintos have long been a staple food in Mexico and Texas.
Serving Suggestion: Make a yummy taco: Add a dollop of sour cream, a pinch of shredded cheddar, and fresh pico de gallo, and roll in a tortilla.
Ingredients: parboiled long grain rice, dehydrated pinto beans, salt, spices, sugar, garlic, onion, chili peppers, palm oil, mesquite smoke. (Packed in a facility that also uses wheat.)
Note: Cooking times may vary.