Spicy Rice & Black Beans
1 c brown rice
2 c vegetable broth (I used Rapunzel bouillon)
1 onion, chopped
4 cloves garlic, minced roughly
1 T olive oil
1 (14.5 oz) can diced tomatoes with green chilies
1 (15 oz) can black beans, drained
1/2 t dried oregano
1/2 t cumin
Cook the rice & vegetable broth in your favorite fashion - I use a cheap rice steamer. In a large saucepan, saute the onion & garlic in olive oil. When the onions are tender, add the diced tomatoes w/ green chilies, beans, oregano and cumin. Simmer while the rice finishes cooking. When the rice is ready, stir into the saucepan and let simmer another five minutes.
Would I make this recipe again? Mmmm... spicy! I used Muir Glen tomatoes and they had a nice bite. This will probably taste even better tomorrow. Thanks for the inspiration & collaboration, Tricia!