Ingredients

• 2 cups uncooked Jasmine brown rice, thoroughly rinsed

• 2 cups vegetable broth

• 1 (16 oz.) can diced tomatoes

• 1 (15.5 oz.) can pinto beans, drained and rinsed

• 1/2 cup red bell pepper, diced

• 1/2 cup red onions, minced

• 1 rib celery, chopped (about 1/3 cup)

• 1/4 cup fresh cilantro, chopped

• 2 cloves garlic, minced

• 1 tablespoon chili powder

• 1 tablespoon cumin

• 1/2 teaspoon dried oregano

• Salt and pepper, to taste

Garnish with (optional):

• Fresh lime, sliced into wedges

• Cilantro, roughly chopped