Southwest Brown Rice

Prep: 5 minutes Cook: 10 minutes



  • 1/4 cup water
  • 1 onion, sliced and separated into rings
  • 1/2 tsp garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 14.5 ounce can stewed tomatoes
  • 1/3 cup salsa or picante sauce
  • 1 cup instant brown rice
  • 15 ounce can kidney beans, drained and rinsed


Place the water, onion, garlic, cumin, and chili powder in a large nonstick frying pan. Cook, stirring occasionally, for 2 to 3 minutes, until the onion softens.

Drain the stewed tomatoes and set aside; reserve the juice. Add enough water to the juice to make 3/4 cup of liquid and add it to the onions along with the salsa or picante sauce. Bring to a boil, stir in the rice, cover, and cook over low heat for 5 minutes. Add the beans and tomatoes. Remove from heat and let rest for 5 minutes. Return to heat and cook until well heated, about 2 minutes.