You can also make this in a rice cooker or on top of the stove - simmer on low heat until rice is tender and liquid is absorbed, about 10-15 minutes.
200g brown long grain rice
400g can pinto beans, drained, rinsed
400g can no-salt-added diced tomatoes, undrained
350ml cups water
1/2 teaspoon chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon oregano
2 Tablespoon grated cheddar cheese
Place rice, beans, tomatoes, water and seasonings into a microwaveable container and mix well. Cover and microwave on high until rice is done and liquid is absorbed, for about 10 minutes. Top with cheese and serve hot. This dish goes well with a big green salad and a side of baked tortilla chips or corn tortillas.