| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Vegetarian |
Vegetables, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 2 |
|
Garlic cloves;minced |
| 1 |
|
Onion;chopped |
| 1 |
c |
Rice, brown, long grained |
| 1 |
ts |
Cumin;ground |
| 2 |
c |
Vegetable stock; nonvegetarians can use chicken stock |
| 1 |
c |
Salsa;mild, chunky |
| 1 |
cn |
Beans;19 oz/540ml; rinsed & drained |
| 1 1/2 |
c |
Corn kernels Salt |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
Tomatoes; 19 oz/540 ml; stewed, undrained Mexican Spiced are best but not necessary |
INSTRUCTIONS
In large ovenproof skillet, heat oil over medium-high heat; saute garlic
and onion for 3 to 5 minutes or till softened. Stir in rice and cumin;
cook, stiriing, for 1 minute. Add stock, salsa, beans, corn kernels, salt
and pepper. Bake, covered in 350F oven for 45 minutes or till rice is
tender (a little liquid will remain). Meanwhile, coarsely chop tomatoes,
pour over rice. Cook for 10 minutes;pour over rice. Cook for 10 to 15
minutes or till tomatoes are heated through. (Ca be refrigerated, covered
up to 5 days). SERVES: 4
SOURCE: Marion Kane (former food editor of Toronto Sun, present editor of
Toronto Star), published in Canadian Living magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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