Rice & Beans Recipe

EXTRáS

1. 1

   Prepare the Mexican Red Rice

   In a medium pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Add Garlic and Spices

   Stir in the minced garlic, cumin powder, and chili powder, and sauté for an additional minute until fragrant.

3. 3

   Cook the Rice

   Add the Mexican red rice to the pot and stir well to coat the rice with the oil and spices. Cook for about 2 minutes.

4. 4

   Add Tomato and Broth

   Stir in the diced tomato and then pour in the vegetable broth. Bring the mixture to a boil.

5. 5

   Simmer the Rice

   Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is tender and the liquid has absorbed.

6. 6

   Prepare the Pinto Beans

   While the rice is cooking, heat the cooked pinto beans in a separate saucepan over low heat. Season with salt and black pepper to taste.

7. 7

   Serve

   Once the rice is cooked, fluff it with a fork. Serve the Mexican red rice alongside the heated pinto beans. Garnish with fresh cilantro as desired.