Enhanced Pinto Bean and Rice Skillet

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Bell pepper

1 medium, diced (any color)

Pinto beans

2 cups, cooked or canned, drained and rinsed

Diced tomatoes

1 can (14.5 oz)

Vegetable broth

2 cups

Long-grain rice

1 cup, rinsed

Cumin

1 teaspoon

Chili powder

1 tablespoon

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion, minced garlic, and diced bell pepper to the skillet. Sauté until the vegetables are softened and fragrant, about 5 minutes.
3. Stir in the pinto beans, diced tomatoes (including juice), vegetable broth, and rinsed long-grain rice.
4. Sprinkle in the chili powder, cumin, salt, and black pepper. Stir well to combine all ingredients.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.
6. Once cooked, remove from heat and let the skillet sit, covered, for an additional 5 minutes to allow flavors to meld.
7. Fluff the rice with a fork and sprinkle with freshly chopped cilantro before serving.