Southwest Brown Rice
By Mary McDougall
Serves: 2
Prep Time: 5 min
Cook Time: 10 min
Ingredients
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
1
Avocado, peeled and chopped (optional)
Directions
1
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.
2
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. Serve with chopped avocado over the top, if desired.
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