Pinto Bean and Rice Skillet

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion
• 2 cloves garlic
• 1 medium bell pepper
• 28 oz canned pinto beans
• 14½ oz diced tomatoes
• 2 cups vegetable broth
• 1 cup long-grain white rice
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup fresh cilantro (optional)
• ½ cup shredded cheddar cheese (optional)

Steps

1. Heat olive oil in a large skillet over medium heat. Add chopped onion, bell pepper, and minced garlic; cook until softened, about 5-7 minutes.
2. Drain and rinse the pinto beans. Add the drained pinto beans, diced tomatoes (undrained), vegetable broth, uncooked rice, chili powder, cumin, salt, and pepper to the skillet. Stir to combine.
3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
4. Remove from heat and let stand, covered, for 5 minutes.
5. Fluff the rice with a fork. Garnish with fresh cilantro and/or shredded cheddar cheese, if desired, before serving.