Pinto Bean and Rice Skillet

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Cumin - 1 teaspoon
• Chili powder - 1 tablespoon
• Long - grain rice - 1 cup, uncooked
• Vegetable broth - 1 cup
• Diced tomatoes - 1 can (14.5 oz)
• Pinto beans - 2 cans (15 oz each), drained and rinsed
• Bell pepper - 1 medium, diced
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
3. Add the pinto beans, diced tomatoes, vegetable broth, rice, chili powder, cumin, salt, and black pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
5. Remove from heat and let it sit, covered, for 5 minutes.
6. Fluff the rice with a fork and sprinkle with fresh cilantro before serving.