Mexican Brown Rice with Pinto Beans
From the book Feeding the Whole Family by Cynthia Lair
| Serves | 4 |
| Total Time | 45 minutes |
Ingredients
| 1 | Tbsp. extra-virgin olive oil or butter | |
| 1 | tsp. ground cumin | |
| 1 | tsp. chili powder | |
| ½ | onion, diced fine | |
| ½ | tsp. sea salt | |
| 1 | cup long-grain brown rice, rinsed and drained | |
| 1¾ to 2 | cups water | |
| 1 | Tbsp. tomato paste or sauce | |
| 3 | cups cooked pinto beans |
Steps
- Heat oil in a 2-quart pot. Add cumin and chili powder and sauté for a few seconds. Add onion and salt and continue cooking until onion is soft. Add rice and stir well to coat. Add water and tomato paste and bring to a boil. Lower heat and simmer, covered, until all of the water is absorbed (about 40 minutes).
- Serve warm, alongside the cooked pinto beans.
Notes
Garnish this dish with salsa, cheese, avocado, cilantro, and lime. Serve with warmed tortillas if you like.
This content is from the book Feeding the Whole Family by Cynthia Lair.
Copyright @ 2008 Sasquatch Books