Pinto Beans and Rice

Ingredients

• 1 cup long grain white rice
• 1 tablespoon olive oil
• 8 oz can of tomato sauce
• 1 red bell peppercored, seeded and quart ered
• 1 1/2 cup schicken stock or vegetable broth
• 3/4 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/2 cup diced tomatoes and 2 tablespoon schopped cilantro for garnishoptional
• 15 ounce can pint o beansdrained and rinsed
• 1/2 cup chicken stock or vegetable broth
• 1 tablespoon tomato paste
• 3/4 teaspoon salt
• 3/4 teaspoon chili powder
• 1/2 cup pico de gal lo for garnishoptional

Instructions

1. For the Rice:
2. Heat the olive oil in a 2 quart pot over medium heat. Add the rice and stir until the rice is coated in the oil. Cook for about 5 minutes or until the rice is toasted and lightly browned.
3. Add all of the remaining ingredients. I recommend doing this off the heat to avoid splattering.
4. Return the pot to the burner, bring the contents to a boil.
5. Cover the pot and turn the heat to low; cook for 17 minutes.
6. Take the pot off the heat and let it stand, covered for 5 minutes. Remove and discard bell peppers. Stir well. Garnish with tomatoes and green onions if desired.
7. For the Beans:
8. Put all of the ingredients in a pan over medium high heat, bring to a simmer. Cook for 7 10 minutes until sauce has thickened. Taste and add more salt or chili powder if needed. You can also add a bit more chicken stock if the sauce gets too thick for your liking. Garnish with pico de gallo if desired.