Cook your pinto beans if they aren't canned. Saute a cup of rice in a pan with 2 tbl of butter until lightly toasted. Stir a can of chicken broth and a can of Rotel Tomato & Green Chilies, with a few chopped pickled Jalepenos, a little cumin and garlic powder, salt and pepper. Bring to a boil, then cover and reduce heat to simmer. Cook until rice is tender, don't overcook. We eat this a lot in my house. Yum!

Here is a recipe for vegetarian pinto beans and rice that serves 4. Cook 1 cup of dried pinto beans (washed and drained) in 3 cups of water (add 1/4 teaspoon of salt to water) for 1 1/2 to 2 hours. Add 1 medium onion (chopped), 1 clove of garlic (chopped), 1 rib of celery (chopped), 1 crushed large bay leaf, and 2 tablespoons of sugar and continue to cook over low heat for an additional 1/2 to 1 hour. Check beans while cooking and add a little hot water if beans become too dry. Serve over 3 cups cooked rice. Enjoy!