Mexican Brown Rice with Pinto Beans

1 Tbsp extra-virgin olive oil
1 tsp ground cumin
1 tsp chili powder
1/2 onion, diced fine
1/2 tsp sea salt
1 cup long-grain brown rice, rinsed and drained
1 3/4 to 2 cups water
1 Tbsp tomato paste or sauce
3 cups cooked pinto beans

1. Heat oil in a 2-qt pot. Add cumin and chili powder and saute for a few seconds. Add onion and salt and continue cooking until onion is soft.
2. Add rice and stir well to coat. Now 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). Serve alongside pinto beans.

Source: Feeding the Whole Family

Try #1 - September 2012
Another good way to make beans and rice, nothing super fancy, but good and easy.  I just mixed the pinto beans in with the rice at the end.

Try #2 - January 31, 2013
I doubled the recipe and used an 8oz can of tomato sauce.  I put in 1 tsp of salt, and it could have used a little more (since my beans were unsalted), but other than that, it was great!