This recipe is from some old friends who learned it in the Dominican Republic. It’s cheap and way easier than I thought it was. I finally made it on my own and here it is!
1-2 cans pinto beans or 2 c. dry beans
1/8 c. olive oil
1 onion, diced
1 pepper, diced (optional- I didn’t use)
1/2 can tomato paste
1 1/2 c. uncooked white rice*
2 c. water
1 can chicken broth (14.5 oz) (or vegetable broth)
1 tsp salt
1/2 tsp garlic powder
1/4 tsp oregano
handful of fresh cilantro
1-2 cans pinto or navy beans or 2 c. dry beans
Prepare and cook pinto beans if not using canned beans. Heat olive oil in a skillet. Add onions and peppers and saute until onions are translucent. Add tomato paste and allow to caramelize (about 5 minutes). Add in rice, stir, and let them toast together, another 5 minutes or so. Add 2 c. water and the chicken broth, salt, garlic powder, oregano, cilantro, and beans. Bring mixture to a boil and reduce heat and cover. Allow to simmer for about 35 minutes.
*I think next time I may try this with brown rice. I am assuming it will need to cook a little longer and may need a little bit more liquid, but I don’t know. I’ll update this recipe if I actually try it!
Original recipe from: Megan and Lesley