Pinto Beans and Rice with Chives and Blood Orange

This dish has a bright unexpected flavor. I like to serve it along side fish tacos or a simple pork roast off the grill. I think it could stand alone as a vegan main dish or as a hearty side. 

Makes 4 cups 

Ingredients: 

1 Can of Organic Pinto Beans drained and rinsed

2 Cups of Cooked Jasmine Rice ( cooked per your packages instructions) 

2 Blood Oranges (One peeled and pith removed, the other cut in half to juice)

1 teaspoon Blood Orange zest 

2 Chives diced into very small pieces ( kitchen shears make this an easier task)

Salt and Pepper to taste

1/8 teaspoon Cumin 

( Optional: 1 Tablespoon fresh Cilantro chopped) 

Directions:

In a small bowl juice one of the Blood Oranges making sure to remove any seeds. Add the orange zest, cumin, Salt, Pepper and whisk to combine. 

Segment the the other Blood Orange and cut into small pieces. 

In a seperate Medium sized bowl add the cooked rice while it is still warm. Next add the pinto beans, chopped chives and segmented orange stirring gently to combine. 

Pour the juice and spice mixture over the rice and beans and fold until coated (If you'd like you can add chopped Cilantro here at the end). We have a cilantro adversion in my house so I didn't add it, but I think it would complement this well. 

Serve warm or at room temperature.