Spicy Rice and Beans
| Yield: | 4 Servings |
| Categories: | Vegetarian, Vegetables |
| 1 | tb | Vegetable oil |
| 2 | Garlic cloves;minced | |
| 1 | Onion;chopped | |
| 1 | c | Rice, brown, long grained |
| 1 | ts | Cumin;ground |
| 2 | c | Vegetable stock; nonvegetarians can use chicken stock |
| 1 | c | Salsa;mild, chunky |
| 1 | cn | Beans;19 oz/540ml; rinsed & drained |
| 1 1/2 | c | Corn kernels |
| 1/2 | ts | -Salt |
| 1/4 | ts | Pepper |
| 1 | cn | Tomatoes; 19 oz/540 ml; stewed, undrained Mexican Spiced are best but not necessary |
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