Mexican Brown Rice and Beans

From Feeding the Whole Family by Cynthia Lair

Directions:

  1. Heat oil in a 2-quart pot. Add cumin and chili powder and sauté for a few seconds. Add onion and salt and continue cooking until onion is soft.
  2. Add rice and stir well to coat. Add water and tomato paste and bring to a boil. Lower heat and simmer, covered, until all of the water is absorbed (about 40 minutes).
  3. Stir in pinto beans. Serve on tortillas and garnish with shredded cheese, sour cream, salsa, avocado... whatever you like on your tacos.