Spiced Tomato Rice and Beans

• 2 cups instant brown rice
• 2 cups vegetable broth
• 1 - 15oz. can petite diced tomatoes
• 2 tsp. olive oil
• 2 tbsp. chopped garlic
• 1 jalapeno, seeded and minced
• 1 – 15oz. can of black beans, drained and rinsed
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. oregano
• Salt and freshly cracked pepper, to taste

Bring the broth to boil in a large sauce pan over medium high heat, add the rice, cover and simmer on low for 5-8 minutes, until most of the liquid is absorbed. Remove from heat and let stand, covered, for another 5 minutes.

While the rice cooks, set a sieve in a large measuring cup and drain the tomatoes. Add enough water to the tomato juice to equal 1 cup.

Heat the olive oil a large skillet over medium heat. Add the garlic and jalapeno to the skillet and sauté for 1 minute, stirring constantly. Add the black beans, cumin, chili powder and oregano. Stir in the tomato juice mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb most of the liquid, 5-7 minutes. Add the tomatoes and cooked rice and cook, stirring occasionally, 1-2 minutes. Season with salt & pepper, to taste.