Mexican Rice and Refried Pinto Beans (recipe in the description)

Mexican Rice and Refried Pinto Beans
For the rice:
1 cup long grain white rice
2 cups beef broth or chicken broth
1 tablespoon vegetable oil or olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
For the beans:
2 tablespoons vegetable oil or olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
2 (15-ounce) cans pinto beans rinsed and drained
3-4 tablespoons water
Salt and ground black pepper
Cooking spray
1/2 cup shredded Mexican cheese blend
Preheat the oven to 350 degrees. Spray the bottom of an ovenproof skillet or shallow baking dish with cooking spray.
To make the rice, combine all the ingredients in a medium saucepan and set the pan over high heat. Bring to a boil. Reduce the heat to low, cover and cook for 15 to 20 minutes, until the liquid is absorbed and the rice is tender.
To make the beans, heat the oil in a large saucepan over medium heat. Add the chili powder, cumin and garlic powder and cook for 1 minute, until the spices are fragrant. Add the beans and 2 tablespoons of the water. Mash the beans with a fork or the back of a spoon as they heat through, adding more water if the mixture looks dry. Remove the pan from the heat and season to taste with salt and pepper.
Arrange the rice in one half of the pan and the beans in the other. Top both with the cheese.
Cover with foil and bake for 15 minutes, until the cheese melts.
Serve!