Spicy Rice and Beans
By Mary McDougall
Serves: 4-6
Prep Time: 10 min
Cook Time: 60 min
Ingredients
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
Directions
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.
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