Recipe: Red Rice with Beans


1 Tbsp. olive oil
1 clove garlic, minced
1 1/2 cups medium-grain rice
1/2 cup chopped onion
2 tsp. chili powder
2 tsp. oregano
1 tsp. cumin
1/2 tsp salt.
1 28 oz. can diced tomatoes
1 can pinto beans, drained & rinsed


Drain tomatoes & save juice. Add enough water to equal 3 cups. Heat a large heavy pan with a lid. Add olive oil. Add rice and cook, stirring, until grains are well-coated and opaque. Add onion and cook 3 minutes, stirring. Add seasonings and cook until fragrant. (Watch carefully so it doesn’t scorch!) Add tomato juice and diced tomatoes, stir, reduce heat to low and cook, covered, 20 minutes. Remove from heat and add beans to rice without stirring. Cover and let stand 10 minutes before serving. Good with a dab of sour cream.