Categories: Vegetables

Ingredients

• 1 cup long-grain brown rice
• 2 cups chicken or vegetable stock
• 1 tsp. lime zest
• 5 scallions, minced
• 1 1/2 tsp. peanut oil
• 1 clove garlic, minced
• 1 can (15oz.) pinto beans, rinsed
• 2 tsp. fresh lime juice
• 3 Tbsp. chopped cilantro

Directions

1. In a saucepan, bring rice and 1 1/4 cups stock to a boil. Reduce heat to low; cover and simmer until rice is tender, about 35 minutes. Stir in the zest and half the scallions. In another saucepan, heat oil over medium-high; cook garlic and remaining scallions for 30 seconds. Add beans, juice and 1/4 cup stock. Cook, stirring, until hot. Add cilantro.

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