In a large pot, heat the olive oil over medium heat. Add the finely minced garlic and chopped onion. Sauté them until the onion becomes translucent and fragrant, about 3-4 minutes. You want to unlock the depth of flavor here.

Stir in the coarse sea salt, chili powder, oregano, cumin, and smoked paprika into the pot. Let the spices toast for a minute—this step infuses the oil with their rich flavors. You’ll know it’s time to move on when your kitchen smells amazing.

Next, add the tablespoon of concentrated tomato puree to the pot. Stir well to incorporate it into the mixture. This will provide a lovely color and depth to the dish.

Time to add the uncooked rice. Stir it into the same pot, making sure it’s well-coated with the flavorful mix. Let it toast for about 2 minutes while constantly stirring—this helps to add a nice nutty flavor to the rice.

Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 15 minutes, or until the rice is soft and the liquid gets absorbed.

Once the rice is cooked, gently fold in the pinto beans. They should be completely rinsed and drained. Stir them cautiously; you want the beans to warm up without mashing them too much. Cover the pot again and let it sit for an additional 5 minutes.

Remove the pot from heat. Fluff the mixture with a fork and taste for seasoning. Adjust salt if needed and enjoy!