Easy Mexican Rice

2 Tbs. Canola Oil

1 Red Onion Chopped into 1/4” Pieces

4 Cloves of Garlic Crushed

2 Tsp Cumin

2 Tsp Chili Powder

1/2 Tsp Paprika

1 Tsp Salt

1 Red Bell Pepper cut into 1/2” Pieces

1 Cup Spinach

1 can of Pinto Beans Rinsed and Drained

1 1/2 Cups Brown Rice

1 1/2 Cups Vegetable Stock

Juice of 1 Lime

For Serving:

Guacamole

Feta

Chopped Cilantro

Pickled Onions

Cook brown rice in vegetable stock using whichever method you prefer. While rice is cooking prepare the vegetable/pinto bean/ spice mix. To do this place olive oil in a large frying pan over medium heat. Add onion and garlic and sauté for 5 minutes until onion is cooked and slightly browned. Next add cumin through salt and sauté for another minute until fragrant. Add bell pepper, spinach and drained pinto beans and sauté until bell pepper begins to soften (approx 3 minutes). Take mixture off of heat and add to rice once cooked. Mix to incorporate and serve immediately topped with guacamole and pickled onions. This Easy Mexican Rice Serves 4 and stores well in the fridge for up to 4 days.