Easy Mexican Pinto Beans and Rice

INGREDIENTS

For the Rice:

1 cup

long grain white rice

1 tbsp

olive oil

8 oz

can of tomato sauce

red bell pepper (cored, seeded and quartered)

1 1/2 cups

chicken stock or vegetable broth

3/4 tsp

kosher salt

1 tsp

garlic powder

1/4 tsp

chili powder

1/4 tsp

cumin

1/2 cup

diced tomatoes and 2 tablespoons chopped cilantro for garnish (optional)

For the Beans:

1 can

pinto beans (drained and rinsed)

1/2 cup

chicken stock or vegetable broth

1 tbsp

tomato paste

3/4 tsp

salt

3/4 tsp

chili powder

1/2 cup

pico de gallo for garnish (optional)