Rinse the rice under cold water until the water runs clear.
2
In a pot, combine the rinsed rice with double the amount of water in a 1:2 ratio. Bring to a boil, then reduce to a simmer, cover, and cook for about 15-20 minutes until water is absorbed.
3
In a separate pan, heat some oil over medium heat. Add chopped onions and sauté until translucent.
4
Add the carrots, diced into small pieces, and cook until they are tender, about 5-7 minutes.
5
Add the cooked pinto beans to the pan with onions and carrots, stirring to combine and heat through.
6
Serve the pinto bean mixture over the cooked rice.