This was a tasty Vegetarian Meal – great for dinner or lunch.  I have to say, rice and refried beans don't photograph very well.  This was somewhat Mexican influenced.  The first time I made this dish, I did not get the ratio of liquid right..it was too dry.  This was on the moist side, but I actually liked it this way. (Also if your chili powder is hot use less).  On another note:  I calculated this meal to cost about $5.50 - the canned tomatoes, and canned Pinto beans were on sale.  We had this meal for dinner, and then lunch the next day, enough for 2 people.  I would definitely say, based on this meal, we are saving on the extra costs incurred with Organic Naturally Raised Meats, by eating meals such as this once or twice a week, and its healthy too!
For the Rice:
1 28 oz can whole tomatoes
Olive Oil
1 large minced garlic clove
½ a large onion, chopped fine
few dashes of hot sauce
1 rounded tsp. Oregano
1 Tsp. Chilli powder
salt and pepper
1 cup Long Grain Basmati Rice
Heat a saute pan low to medium heat with a few drizzles of olive oil.  Add the minced onion, sautéing to sweat out.  Meanwhile, puree the whole tomatoes, then pour them into a 4 cup measuring cup, with the tomato juice.  Add a few splashes of hot sauce, and enough water to reach the 4 cup level.  Season with salt and pepper to taste.
Add the Rice, Oregano, Chili Powder,  minced garlic, Salt and pepper to the onions, turn the heat to low and stir for about 4-5 minutes.  Then pour in the tomato mixture, stirring to combine.  Turn the heat up high, and once simmering, turn to low simmer, lid on, cooking about 20 minutes.  Once the rice is cooked, (it may look too moist, but it won’t be) remove from heat and let sit 15 minutes.  (the rice will absorb any extra moisture)
Refried Beans:
14 oz. Can Organic Pinto Beans drained and rinsed
Olive Oil
½ of a large onion, finely chopped
¼ of a large green pepper, diced
1 minced garlic clove (mine was huge)
1 Tblsp. Chilli Powder
1 tsp. Cumin
Salt and Pepper
Juice of ½ a lime
Hot sauce
Minced cilantro
Heat a frying pan low to medium heat, adding in a few drizzles of olive oil.  Saute the onion and green pepper till soft.  Turn the heat to a low simmer, and add in the minced garlic, Chili Powder and Cumin, Salt and pepper, stirring another 2 minutes to infuse the flavours.  Transfer to the food processor, adding in the pinto beans, juice of ½ a lime, and a few dashes of hot sauce.  Puree well, scraping down the side a few times – the mixture will be thick.
Then reheat in a sauce pan.  Serve along side the tomato rice, and add a sprinkling of minced cilantro.