1 onion, chopped
2 cloves garlic, minced
¼ cup vegetable broth
4 ½ cups water
2 cups long grain brown rice
3 15 ounce cans pinto beans, drained and rinsed
2 4 ounce cans chopped green chilies
1 teaspoon ground cumin
¼ to ½ teaspoon red pepper flakes
Place the onion, garlic and vegetable broth in a large saucepan. Cook, stirring frequently, until onion softens slightly, about 3 minutes. Add the remaining ingredients, mix well and bring to a boil. Reduce heat, cover and simmer for about 45 minutes until rice is tender and liquid has been absorbed. Mix gently before serving. Season with a bit of sea salt before serving, if desired.
Hint: This may also be made with black or small red beans. This makes great leftovers for lunch the next day or two, or freeze half of this recipe for use later.