One-Pot Mexican Rice with Pinto Beans

Ingredients

• 1 cup Long-grain white rice
• 1 cup Pinto beans (cooked, drained)
• 1 small Onion
• 2 cloves Garlic
• 1/2 cup Tomato sauce
• 2 cups Vegetable broth (or water)
• 1 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 1/2 tsp Dried oregano
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 1 tbsp Lime juice(optional)
• 2 tbsp Cilantro (chopped)(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the onion and mince the garlic. Measure spices and rinse/drain the pinto beans if needed.

2. 2

   In a 2–3 quart pot, heat the olive oil over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.

3. 3

   Add tomato sauce, broth, cumin, chili powder, oregano, salt, and black pepper. Bring to a simmer.

4. 4

   Stir in the rice, cover, and reduce heat to low. Cook 18–20 minutes, until the rice is tender and liquid is mostly absorbed.

5. 5

   Stir in the pinto beans and cook uncovered 3–5 minutes to warm through and thicken. Turn off heat and stir in lime juice if using.

6. 6

   Taste and adjust seasoning. Serve hot, topped with cilantro if using.