I whipped this up to accompany the carnitas tacos I made today. Since this dish was super easy and it's receiving rave reviews, I thought I'd better write it down fast before I forget what I made! This is another "pantry" dish.
I started with a little olive oil and butter in a fry pan. Then added about 1/4 cup (or more) of chopped sweet onion. Saute for a couple minutes and then add 1 cup of white rice. Continue to stir until the rice begins to turn golden.
Stir and then add 1 can rinced and drained pinto beans.
Add chicken broth – just shy of two cups…you can add more later if you need to.
Add a good dash of chili powder, cumin, corriander, salt and pepper.
Cook until rice is tender, check every once in a while to see if you need more broth.
Add some chopped fresh cilantro just prior to serving.