Spicy Rice and Beans

Prep: 10 minutes Cook: 1 hour



  • 3 cups water
  • 1 1/2 cups long-grain brown rice
  • 19 ounce can kidney beans, drained and rinsed
  • 2 cups onion, chopped
  • 1 cup mild salsa
  • 1 tsp cumin
  • 16 ounce can whole tomatoes, chopped


Bring the water to a boil. Stir in the rice. When the liquid boils again, stir in the kidney beans, onion, salsa, and cumin; return to a boil. Reduce the heat to low. Cover and simmer for 45 minutes. Remove from the heat and stir in the tomatoes. Let stand, covered, for 5 minutes.