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Easy Spicy Beans and Rice
2 c Brown rice (uncooked), Or 4 C cooked
2 15-oz cans of any type of beans
1/2 c Salsa
1 Clove garlic, minced (or 1 ts Minced garlic-in-a-jar)
1/2 lg Red onion, chopped
2 ts Cumin
2 c Tomato (ie spagetti) sauce
10 ds Tabasco sauce
If using uncooked rice, start it cooking. Rinse canned beans
thoroughly in a colander. In a large nonstick frying pan add salsa,
garlic, onions, and cumin. Saute until onions are limp. Add tomato
sauce and tabasco sauce, and simmer.
If using cooked rice, reheat it now.
Five minutes before the rice is ready, stir the beans in gently and
simmer until well heated.
Serve beans over rice.
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