Mexican Rice and Beans

Ingredients

• 1.5 cups long-grain rice
• 2 tbsp oil
• 1/4 onion, diced
• 2 cloves garlic
• 1/4 cup tomato sauce
• 3 cups chicken or vegetable broth
• 2 cans pinto beans
• 1 tsp cumin
• Salt, cilantro

Instructions

1. 1

   Fry the rice in oil until golden, about 5 minutes.

2. 2

   Add the onion and garlic and cook 2 minutes.

3. 3

   Stir in the tomato sauce and broth, bring to a boil, then cover and simmer 18 minutes.

4. 4

   Meanwhile simmer the beans with cumin, a little of their liquid and salt for 15 minutes.

5. 5

   Fluff the rice and serve both with cilantro.