Servings: 2

2 tbsp olive oil 2 tbsp olive oil
3 garlic cloves , minced 3 garlic cloves , minced
1 small white onion, finely chopped 1 small white onion, finely chopped
1/2 cup long grain white rice ½ cup long grain white rice
3/4 + 2tbs cups chicken or vegetable broth ¾ + 2tbs cups chicken or vegetable broth
1 1/4 tbsp tomato paste 1 ¼ tbsp tomato paste
1 whole serrano or jalapeno pepper (optional) 1 whole serrano or jalapeno pepper (optional)
Cilantro Cilantro
¼ teaspoon chili powder ¼ teaspoon chili powder
1/8 teaspoon ground cumin ⅛ teaspoon ground cumin
1 can (15 ounces each) pinto beans, rinsed and drained 1 can (15 ounces each) pinto beans, rinsed and drained
¼ cup water ¼ cup water
1 lime 1 lime
1 avocado 1 avocado
Salt Salt
 
Optional toppings: subheading: Optional toppings:
Shredded cheese Shredded cheese
Sliced pickled hot peppers Sliced pickled hot peppers
Roasted corn Roasted corn
Diced tomatoes Diced tomatoes

Start with the rice: subheading: Start with the rice:
Heat oil in a large saucepan over medium heat. Add 1 clove ninced garlic, stir briefly, then add ½ small minced onion. Cook for 4 to 5 minutes until translucent (not browned / golden).
Add ½ cup rice, ¾ + 2tbs broth, pinch of salt and 1 ¼ tbs tomato paste. Stir until tomato paste is dissolved.
Add 1 whole jalapeno and 1 sprig cilantro. Cover, bring to simmer, then lower heat to low so the water is simmering gently. Cook for 15 minutes or until the liquid is absorbed.
Remove from heat, leave lid on and rest for 10 minutes. Fluff with a fork before serving.
While rice cooks, prepare the beans: subheading: While rice cooks, prepare the beans:
Heat olive oil in a medium saucepan over medium heat. Add ½ small onion diced and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
Add 1 clove minced garlic, ¼ tsp chili powder and ⅛ tsp cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in 1 can drained beans and ¼ cup water. Stir, cover and cook for 5 minutes.
Reduce the heat to low and remove the lid. Mash beans and continue to cook the beans, uncovered, stirring often, for 3 more minutes.
Remove the saucepan from the heat and stir in 1 tbs chopped cilantro and juice from ¼ to ½ lime. Taste, and add more salt and lime juice if necessary. Add a very small splash of milk/cream and stir to combine.
Leave chunky of blend for creamy consistency.
While beans cook, prep the guac: subheading: While beans cook, prep the guac:
In a mortat and pestle combine 1 clove minced garlic, 1 avocado, juice from ¼ to ½ lime, and salt to taste.
To serve: subheading: To serve:
Serve beans over rice. Top with guac and any other desired toppings (slice pickled peppers, corn, tomatoes, cheese etc)