Mexican Brown Rice and Pinto Beans

One of my new favorite cookbooks is Feeding the Whole Family by Cynthia Lair. This is a great book because it includes recipes that both children and adults will like. The recipes are natural and nutritionally sound. Ms. Lair has a way of putting together all of the ingredients that I like to use in one recipe. This makes it nice for me as I have most of the ingredients in my kitchen already. This rice recipe is similar to one that I made this past winter as a casserole for a friend who is a vegetarian. I really like this recipe and kids like it too. If you want to add a little heat to your aown adult plate, add your favorite hot sauce.

Check out Cynthia's website to purchase her book. This is a must buy if you have children or if you are planning to have a family. My son Max picks up her book now and says, "Mom let's go cook." He knows it's the good one. Purchase the book.

Directions

1. Heat oil in a 2-quart pot.
2. Add cumin and chili powder and sauté for a few seconds.
3. Add onion and salt and continue cooking until onion is soft.
4. Add rice and stir well to coat.
5. Add water and tomato paste and bring to a boil.
6. Lower heat and simmer, covered, until all of the water is absorbed (about 40 minutes).
7. Serve warm, alongside the cooked pinto beans.

Ingredients

• 1 Tbsp. extra-virgin olive oil or butter
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 onion, diced fine
• 1/2 tsp. sea salt
• 1 cup long-grain brown rice, rinsed and drained
• 1 3/4 to 2 cups water
• 1 Tbsp. tomato paste or sauce
• 3 cups cooked pinto beans

Notes

Garnish this dish with salsa, cheese, avocado, cilantro, and lime. Serve with warmed tortillas if you like.