Mexican-Style Pinto Beans and Cilantro Rice

Ingredients

• 3/4 cup dried pinto beans
• 3 cups water (for beans)
• 1 tbsp olive oil
• 1/2 medium yellow onion
• 2 cloves garlic
• 1 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 tbsp tomato paste
• 1/2 cup crushed tomatoes
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup long-grain white rice
• 1 cup water (for rice)
• 1 tbsp lime juice
• 1/4 cup fresh cilantro (chopped)
• 1 tsp lime zest(optional)
• 1/4 tsp salt (for rice)(optional)

Instructions

1. 1

   Rinse the pinto beans. In a pot, combine beans and 3 cups water; bring to a boil, then reduce to a simmer.

2. 2

   While beans simmer, heat olive oil in a small pan over medium heat. Add diced onion and cook 3 minutes, then add garlic and cook 30 seconds. Stir in cumin, chili powder, smoked paprika, tomato paste, and crushed tomatoes; cook 1 minute.

3. 3

   Stir the tomato-spice mixture into the simmering beans. Simmer uncovered until beans are tender and the sauce thickens, about 25–30 minutes. Season with salt and black pepper.

4. 4

   Meanwhile, cook the rice: bring 1 cup water to a boil, stir in rice (and optional salt), cover, and simmer until tender, about 15 minutes. Turn off heat and let stand 5 minutes.

5. 5

   Fluff rice and stir in lime juice, cilantro, and optional lime zest. Serve cilantro-lime rice with the pinto beans.