Ingredients
2 T. extra virgin olive oil
1 c. long-grain brown rice
1 8-oz. can organic tomato sauce
1 red bell pepper, diced
2 c. organic vegetable stock, divided
2 t. kosher salt
1 t. garlic powder
½ t. chili powder
1 t. ground cumin
1 15-oz. can pinto beans, drained and rinsed
1 T. tomato paste
Salt, to taste
Garnish:
½ c. diced tomatoes (optional)
2 T. fresh cilantro, chopped (optional)
Directions
- Heat olive oil in a 2-quart pot over medium heat. Add the rice and stir until rice is coated in the oil. Cook for 5 minutes or until rice is lightly browned, stirring constantly.
- Add the tomato sauce, red bell pepper, 1½ cup vegetable stock, salt, garlic powder, chili powder, and ground cumin to pot and stir to combine.
- Bring to a boil over high heat. Cover the pot and turn the heat to low; cook for approximately16–18 minutes.
- Add the pinto beans, remaining vegetable stock, tomato paste, and salt to a different pan over medium heat, and bring to a simmer. Cook for 7-10 minutes or until thickened.
- Taste and add additional salt or cumin powder, if needed.
- Combine the rice and the beans together. Stir well. Garnish with the diced tomatoes and chopped cilantro, if desired.
Makes 6 servings.
