Ingredients

• 1 cup Wehani brown rice, (see Note) or brown basmati rice
• 2-2 1/2 cups water
• 2 teaspoons cumin seeds, or 1 teaspoon ground cumin
• 1/4 cup extra-virgin olive oil
• 1/4 cup sherry vinegar
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 1 large clove garlic, crushed and peeled
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 15-ounce cans pinto beans, rinsed
• 8 scallions, trimmed and sliced (about 1 1/2 cups)
• 1 medium bell pepper, (green, yellow, orange or red), chopped (about 1 cup)

Description

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