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Stewed Beans Bowl with Rice and Avocado

Name: Stewed Beans Bowl with Rice and Avocado
Ingredients: 2 cans pinto beans, rinsed and drained; 1 tsp sazon (vegetable based, e.g., from @eatloisa); 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1 tsp dried oregano; 1 red onion, diced; 1 can rotel (or store brand diced tomatoes with green chili peppers); 2 tsp capers (optional); 2 cups veggie broth

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Ingredients

2 cans pinto beans, rinsed and drained
1 tsp sazon (vegetable based, e.g., from @eatloisa)
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 tsp dried oregano
1 red onion, diced
1 can rotel (or store brand diced tomatoes with green chili peppers)
2 tsp capers (optional)
2 cups veggie broth

Preparation

Add onion to a pot and stir until fragrant.
Add in seasonings and a splash of water and sauté until fragrance developed, about 2 minutes.
Add in beans, tomatoes and capers.
Stir to incorporate well and add in veggie broth.
Bring mixture to a simmer and reduce heat to low.
Stir every few minutes to avoid sticking to the bottom of the pan and allow to cook for 15-20 minutes.
With the back of a wooden spoon, lightly mash beans to thicken broth.
Feel free to adjust liquid more to your liking.
Remove from stove and stir.
Serve with rice and extra veggies.
Makes about 4 servings.
If cooking in Instapot, set manual to 17 minutes with all ingredients listed.