Four Corners Pintos and Rice Salad

Ingredients

4 cups chicken broth

2-4 tbsp Butter

2 cups long grain white rice

4 cups cooked pinto beans (2 cans drained and rinsed)

1/4 cup green onions, sliced

1/2 cup onion, minced

1 bunch of fresh cilantro, chopped

1 tsp black pepper

1 tsp ground cumin

6 oz. pine nuts

salsa to taste

6 cups arugula/greens mix

2 pints cherry tomatoes, halved

green chiles