One-Pot Mexican Rice and Pinto Beans

Instructions

1. 1

   Heat the oil in a deep skillet with a lid and toast the rice, stirring, for 4 minutes until lightly golden.

2. 2

   Add the diced onion and garlic and cook 2 minutes more.

3. 3

   Stir in the tomato sauce, broth, cumin, 1 tsp salt and the drained beans. Bring to a boil.

4. 4

   Cover, turn heat to low, and cook 18 minutes. Scatter the frozen peas and carrots on top, cover, and rest off the heat 5 minutes.

5. 5

   Fluff and top with cilantro. Serve with salsa, avocado or warm tortillas.