It’s true that for two years of my life I lived on little more than beans and rice. Pinto beans and long grain brown rice to be specific. Now, they’re still a fall back food. They cook easily on their own and offer up that warm comfort that’s hard to match. So last Sunday, after receiving a lovely batch of homegrown pinto beans from my blogging friend, Linda, and a dozen thick corn tortillas from another friend, I decided to make a pot of brown rice to go along. One problem, there wasn’t any.

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