Rice with Black Beans

Rice with Black Beans

I don't have any instant rice, but if you increase the liquid a bit and cook for at least 20 minutes it turns out just fine. I also used real garlic, and olive oil instead of vegetable oil.

• 1 onion, chopped
• 1 tablespoon vegetable oil
• 1 (14.5 ounce) can stewed tomatoes
• 1 (15 ounce) can black beans, undrained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 cup instant white rice

1. In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.
2. Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.