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    Skillet Rice and Beans

    Source of Recipe


    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

    Makes 4 to 6 servings.




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