2 Tbsp. Olive Oil
4 Cloves Garlic, minced
1 Medium Yellow Onion, diced
2 Tomatoes, diced
1 1/2 c. White Rice, riced and drained
4 c. Fresh Baby Spinach, roughly chopped
1 540 ml Can Pinto Beans, drained and rinsed
3 c. (750 ml) Bones & Marrow Broth (Bare Bones, Bare Blend Poultry, or Garden 9)
1 1/2 tsp. Curry Powder
1/2 tsp. Cumin
Salt & Pepper to taste
Squeeze of lime juice
Heat oil in a large skillet over medium heat. Add garlic and sauté until fragrant, for about 30 seconds.
Add onion to pan and saute for about 3-4 minutes, until translucent. Add diced tomatoes and cook them for about 3 minutes until they soften.
Add rice, spinach and beans to the pan, and gently stir together. Cook for 2-3 minutes.
Add bone broth, curry powder and cumin and stir. Bring mixture to a boil.
Cover the pan with a lid. Simmer the rice mixture for 20 minutes, or until rice is tender, over low heat.
Salt and pepper to taste. Turn off the heat, squeeze some lime juice over the top of the rice and serve warm.