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Print this Recipe    Rice Beans

Skillet Rice and Beans

2 Tbsp. vegetable oil
1 cup raw long-grain rice (not converted)
1/2 cup finely chopped onions
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. ground cumin
Pinch pure hot chili powder (or cayenne)
2 large tomatoes, peeled, seeded, chopped
1 1/2 cup chicken stock or broth
1 can black beans ( or any type you like)

Heat oil in 10-inch skillet over medium heat until hot. Add rice,
cook, stirring constantly, until rice turns opaque white, about 2
minutes. Quickly add onion, saute over medium heat 1 minute.

Stir in garlic, salt, cumin, and chili powder. Add tomatoes and
beans, cook, stirring constantly, 2 minutes.

Add stock, mix well. Heat over high heat to boiling, reduce heat
to low. Simmer, covered, until rice is tender and all liquid is
absorbed.

Makes 4 to 6 servings.

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