Pinto Beans & Rice

1-½ tsp salt, divided
1 cup long grain rice
1 Tbsp oil
1 cup chopped onion
2 Tbsp chopped garlic
¼ tsp coriander
½ bay leaf
15 oz can pinto beans, drained & rinsed
½ cup chicken broth
*Add rice to 4 quarts boiling water with 1 tsp salt. Reduce heat and gently boil until tender but not soft (12-15 minutes.) Drain. Spread rice on cookie sheet. Cool. Heat oil in skillet, add onions, garlic, coriander and bay leaf. Cook until onions are almost golden (8 minutes) stir in beans, broth and remaining ½ tsp salt. Simmer until beans are heated through (10-15 minutes) transfer rice to large serving bowl. Stir in bean mixture. Makes about 5 cups.