Spicy Rice & Beans Recipe

Step 1

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

Things You'll Need

  • 1tb Vegetable oil
  • 2 Garlic cloves;minced
  • 1 Onion;chopped
  • 1c Rice, brown, long grained
  • 1ts Cumin;ground
  • 2c Vegetable stock;
  • -nonvegetarians can use
  • -chicken stock
  • 1c Salsa;mild, chunky
  • 1cn Beans;19 oz/540ml; rinsed &
  • -drained
  • 1 1/2c Corn kernels
  • 1/2ts -Salt
  • 1/4ts Pepper
  • 1cn Tomatoes; 19 oz/540 ml;
  • -stewed, undrained
  • -Mexican Spiced are best but
  • -not necessary

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