Arroyo Rice with Pinto Beans

“Arroyo” means ditch or gutter. This “dirty” rice is delicious alongside meat or tofu main courses. Or add more pintos and a thick slice of butter-slathered Custard Corn Bread and serve it as a main course.

2 tablespoons olive oil
2 tablespoons grated onion
1 clove garlic, crushed
1 teaspoon chili powder
1 teaspoon oregano
1 cup brown or white rice
2-3 cups boiling water
½ Knorr’s Vegetable Bouillon Cube
½-1 cup cooked pinto beans

1. In saucepan or Dutch oven heat oil.
2. Add grated onion and garlic. Cook for 2-3 minutes, stirring, until softened.












3. Add chili powder, oregano and rice—we like Lundberg short brown rice. Stir to coat rice with onions and oil.
4. Continue to cook over low heat—this lets the spices develop fully.



5. Add water and bouillon cube, break up the cube with a wooden spoon and stir to incorporate. Note: If using white rice, use 2 cups water; for brown rice, use 3 cups. And keep in mind that ½ a Knorr’s Bouillon Cube makes 1 cup of broth. If you’re using another brand, adjust accordingly.
6. Cover pot, bring to simmer, then lower heat so rice and broth stays at low simmer.
7. Cook for 20 minutes, or until done.
8. Gently stir in pinto beans and serve. Note: If serving as a side dish, use ½ cup beans. For a main course, add 1 cup—or more—pinto beans.

Serves 6.