Seasoned Brown Rice and Beans

Sauté diced onion and garlic in oil until soft.

Add rice and toast 2 minutes. Add stock, cumin, thyme, salt, and pepper. Bring to boil.

Add drained beans. Reduce heat, cover, and simmer 35–40 minutes until rice is tender.

Fluff and season. Portion into 5 containers. Refrigerate up to 5 days or freeze up to 3 months.