Spicy rice and beans
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 2 | Garlic cloves;minced | |
| 1 | Onion;chopped | |
| 1 | cup | Rice, brown, long grained |
| 1 | teaspoon | Cumin;ground |
| 2 | cups | Vegetable stock; nonvegetarians can use chicken stock |
| 1 | cup | Salsa;mild, chunky |
| 1 | can | Beans;19 oz/540ml; rinsed & drained |
| 1½ | cup | Corn kernels Salt |
| ¼ | teaspoon | Pepper |
| 1 | can | Tomatoes; 19 oz/540 ml; stewed, undrained Mexican Spiced are best but not necessary |
Directions
In large ovenproof skillet, heat oil over medium-high heat; saute garlic and onion for 3 to 5 minutes or till softened. Stir in rice and cumin; cook, stiriing, for 1 minute. Add stock, salsa, beans, corn kernels, salt and pepper. Bake, covered in 350F oven for 45 minutes or till rice is tender (a little liquid will remain). Meanwhile, coarsely chop tomatoes, pour over rice. Cook for 10 minutes;pour over rice. Cook for 10 to 15 minutes or till tomatoes are heated through. (Ca be refrigerated, covered up to 5 days). SERVES: 4
SOURCE: Marion Kane (former food editor of Toronto Sun, present editor of Toronto Star), published in Canadian Living magazine From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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