Pinto Beans, Mexican Rice, and Cilantro Dressing

I poured the dressing over the steamed vegetables, but it goes great with the rice, a salad, or just about anything.

Cilantro Dressing

Ingredients
1 Cup of Cilantro
4 Cloves of Garlic
1 Teaspoon of Cumin
1 Tablespoon of Lime Juice
5 Tablespoons of White Vinegar
3/4 Cup of Olive Oil

Directions
Place all in ingredients in a food processor and blend
Chill in the refrigerator and stir before serving

Mexican Rice

Ingredients
1 Onion, Chopped
2 Stalks of Celery Chopped
3 Serrano Peppers, Choppped
Rice
Vegetable Broth

Directions
Saute the onion, celery, and peppers for 6-8 minutes
Stir in rice to coat
Add broth and cook according to package directions

Pinto Beans

Ingredients
1 Cup of Dried Pinto Beans, Soaked Overnight
3 Cups of Vegetable Broth
1 Teaspoon of Cumin

Directions
Cook the beans for about 30 minutes or until tender; salt and pepper to taste while cooking
Drain the beans and mix with the cumin