INGREDIENTS:
1 teaspoon ground cumin
1 teaspoon chili powder
½ onion, diced fine
½ teaspoon sea salt
1 cup long-grain brown rice, rinsed and drained
1¾ to 2 cups water
1 tablespoons tomato paste or sauce (I used diced tomatoes)
3 cups cooked pinto beans

DIRECTIONS:
Heat a 2-quart pot. Add cumin and chili powder and sauté for a few seconds. Add onion and salt and continue cooking until onion is soft. Add rice and stir well to coat. 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 warm, alongside the cooked pinto beans.

SOURCE: Culinate.com