Pinto Bean and Brown Rice Pilaf

Ingredients

Brown rice

1 cup

Pinto beans

1 can (15 ounces), drained and rinsed

Vegetable broth

2 cups

Onion

1 medium, diced

Garlic

3 cloves, minced

Lime

1, juiced

Fresh cilantro

1/4 cup, chopped

Salt

to taste

Pepper

to taste

Paprika

1 teaspoon

Cumin

1 teaspoon

Olive oil

2 tablespoons

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
3. Stir in the brown rice, making sure to coat it well with the onion and garlic mixture.
4. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 30 minutes, or until the rice is tender and the liquid is absorbed.
5. Gently fold in the drained and rinsed pinto beans, cumin, paprika, salt, and pepper. Heat through for an additional 5 minutes.
6. Remove from heat and stir in the chopped cilantro and lime juice for a fresh burst of flavor.
7. Serve hot, garnished with extra cilantro or lime wedges if desired.