EASY MEXICAN PINTO BEANS AND RICE

EASY MEXICAN PINTO BEANS AND RICE For the Rice: 1 cup long grain white rice 1 tablespoon olive oil 8 oz can of tomato sauce 1 red bell pepper cored, seeded and quartered 1 1/2 cups of chicken stock or vegetable broth 3/4 teaspoon kosher salt 1 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon cumin 1/2 cup diced tomatoes and 2 tablespoons chopped cilantro for garnish optional For the Beans: 1 can of pinto beans drained and rinsed 1/2 cup chicken stock or vegetable broth 1 tablespoon tomato paste 3/4 teaspoon salt 3/4 teaspoon chili powder 1/2 cup pico de gallo for garnish optional For the Rice: Heat the olive oil in a 2 quart pot over medium heat. Add the rice and stir until the rice is coated in the oil. Cook for about 5 minutes or until the rice is toasted and lightly browned. Add all of the remaining ingredients. I recommend doing this off the heat to avoid splattering. Return the pot to the burner, bring the contents to a boil. Cover the pot and turn the heat to low; cook for 17 minutes. Take the pot off the heat and let it stand, covered for 5 minutes. Remove and discard bell peppers. Stir well. Garnish with tomatoes and green onions if desired. For the Beans: Put all of the ingredients in a pan over medium-high heat, bring to a simmer. Cook for 7-10 minutes until sauce has thickened. Taste and add more salt or chili powder if needed. You can also add a bit more chicken stock if the sauce gets too thick for your liking. Garnish with pico de gallo if desired. Recipe Notes Make Ahead: This rice is actually great reheated so it can be made a day in advance. It has enough moisture from the tomato sauce and chicken stock that it doesn't dry out in the fridge.