Southwest Brown Rice
By Mary McDougall
Serves: 2
Prep Time: 5 min
Cook Time: 10 min
Ingredients
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.
