Mexican Brown Rice & Pinto Beans Clean Eating Recipe
1 Tablespoon extra-virgin olive oil or coconut oil
1 teaspoon ground cumin
1 teaspoon chili powder
3 garlic cloves, minced
½ onion, diced fine
½ tsp. sea salt
1 cup long-grain brown rice, rinsed and drained
1¾ to 2 cups water
1 Tablespoons tomato paste or sauce
3 cups cooked pinto beans
If you like it spicy, add cayenne pepper to taste
Heat oil in a 2 quart pot.
Add cumin and chili powder and sauté for a few seconds.
Add onion, garlic 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, with the cooked pinto beans.