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Heat the oil in a pan with a tight fitting lid, and add the diced onion and minced garlic. Saute for 4-5 minutes, until the onions begin to soften and turn translucent.
Add the seasonings and stir into the onions for a minute.
Add the rice and let it toast in the onion/spice mixture for a minute or two.
Pour in the vegetable broth, salsa, and pinto beans. Mix everything together and then place the lid on your pan and simmer on low heat for 12-15 minutes.
When you remove the pan, the stock should be fully absorbed. Scatter over the fresh cilantro and sliced scallions and serve!