Pinto Beans and Rice

16 oz. dried pinto beans
1 can green chilis
2 T. minced garlic
1 onion, diced
1 can (15 oz.) diced tomatoes
1 tsp. apple cider vinegar
1 tsp. paprika
1 T. cumin
1/2 tsp. oregano
1 tsp. chili powder
1 T. dried cilantro, or 1/4 c. fresh, chopped
salt and pepper, to taste
7 c. water
1 c. white rice

Soak the beans overnight or longer. Drain.

In blender, combine the rest of the ingredients, except the white rice, and blend until smooth. Pour over the beans. Bring to a boil, then reduce heat and simmer until beans are soft, 3-4 hours. Towards the end of the cooking time, add the rice.