This is a wonderful dish that serves well as a main dish, or could easily be served as a side. Full of flavors of the southwest and deliciously eaten using flour or corn tortillas, if desired. I discovered this recipe in Vegan Cooking for Carnivores by Roberto Martin.
Heat a large sauté pan with tight fitting lid, over high heat.
Add the oil and allow to come to a shimmer.
Add rice and stir for 3 minutes.
Add onion, cook and continue stirring for another 3 minutes.
Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
Remove pan from heat and keep rice covered until ready to use.
Heat large soup pot over high heat.
Add oil and allow to come to a shimmer.
Add onions and cook, stirring, until onion begins to turn color.
Add garlic and oregano; cook for 1 minute.
Reduce heat to medium, add tomatoes, broth, beans and cilantro.
Allow to simmer until liquid is reduced by half (about 20 minutes).
Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
Serve in shallow bowls and top each serving with sliced avocado.
Serve with warm tortillas, if desired.
