Lone Star Spanish Rice - cooking recipe

Ingredients

1 cup rice
2 garlic cloves, minced
2 tablespoons vegetable oil
2 1/2 cups chicken broth or 2 1/2 cups beef broth
1 teaspoon ground cumin
1/2 teaspoon oregano
16 ounces canned pinto beans, drained and rinsed
1/3 cup salsa
1/4 cup sliced green onion

Preparation

Cook rice and garlic in oil in a 2 quart saucepan until rice is lightly browned, about 2-3 minutes.
Add broth, cumin, and oregano; bring to a boil.
Reduce heat and cover tightly. Simmer for 20 minutes.
Remove from heat and stir in beans.
Let stand until all liquid is reabsorbed, about 5 minutes.
Stir in salsa and green onions.