Pinto Beans and Rice

By cherichavez

Ingredients

• 1/2 cup canned pinto beans, with liquid
• 1 cup cooked brown rice, heated
• 1 tsp. extra-virgin olive oil
• 1 tsp. ground smoked paprika
• 1 dash ground cumin
• 1/4 tsp. ground coriander
• 1 tsp. Bragg Liquid Aminos
• Himalayan salt (to taste; optional)

Preparation

Step 1

1.Heat beans in medium saucepan over medium heat for 3 to 5 minutes, or until hot. Drain.

2.Add oil, paprika, cumin, coriander, and Bragg Liquid Aminos, plus salt (if desired); mix well.

3.Gently fold beans into warm cooked rice.