FIESTA BEANS AND RICE
1 tablespoon olive oil
2 garlic cloves, minced
1 cup uncooked (non-instant) white rice
1 cup water
1 teaspoon cumin
1 teaspoon oregano
1 1/2 cups cooked beans or 1 can of beans, drained and rinsed
1 can diced tomatoes
3/4 cup frozen corn
In a skillet, heat the oil over medium heat.
Add the oil and garlic and cook until soft, about four minutes.
Add the rice and cook for about two minutes, stirring constantly, so as not to burn.
Add the water, spices, beans, corn, and tomatoes. Bring to a boil.
Reduce to a simmer, cover, and cook for 20 minutes.
BRON- Kristia Ludwig
FOTO- Hanta Henning
