Red Rice with Pinto Beans

Ingredients:
3 T. oil, divided
1 onion, finely chopped
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. chicken bullion granules
1 c. long-grain white rice (such as white basmati)
1 1/2 c. water
1/3 to 1 c. fresh or frozen peas (defrost if frozen)
1 15-oz. can pinto beans, drained
2 –3 cloves garlic
2 T. lemon juice
3 T. chopped parsley



Directions:

1. Heat 2 T. oil in saucepan over medium heat. Add onion and cook for 5 minutes. Add chili powder, oregano, and rice. Stir well for a couple of minutes.

2. Add water and bullion, bring to a boil. Cover and simmer on low heat for 25 minutes.

4. Take off heat, quickly add peas to pot and recover. Let stand at least 10 minutes.

5. Heat 1 T. oil in a frying pan, sauté garlic. Add beans, lemon juice and parsley. Cook till heated through.

6. Fluff rice with a fork and mix in peas.

7. Serve rice and beans separately or top rice with beans.