Rinse and soak pinto beans in water overnight.
In the morning, drain the beans. Add the beans, 6 cups of water, and salt to a large pot (I just use the pot I soaked the beans in).
Bring beans to a boil, then reduce heat to simmer. Simmer for about 40 minutes or until beans are tender. Drain beans and reserve the bean liquid.
When the beans are almost finished cooking, add the oil, garlic, onions, and seasonings together in a skillet. Saute for about 5 minutes.
Add the sauteed vegetables, 2 cans of diced tomatoes (with the juices), and 2 cups of rice to the pot with the beans in it. Add 4 cups of the reserved bean liquid (add water if necessary to make about 4 cups).
Bring to a boil, cover, and reduce heat to simmer. Cook 20-25 minutes without stirring so the rice will cook properly.
That's it! Serve this with a green salad for a complete and delicious meal.